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Organic Extra Virgin Olive Oil This delicious blend of Tunisian

Vinaigrette with olive oil and lemon

5 tablespoons extra virgin olive oil / 1 tablespoon mustard / 1 yellow lemon 1 branch of fresh thyme / 1 teaspoon of sea salt / 1 teaspoon freshly ground black pepper Cut the untreated yellow lemon in half and squeeze it to get its juice. Remove the seeds from the juice if necessary. In a bowl, mix the mustard, the olive oil and the lemon juice then add the sea salt and freshly ground pepper. Mix well and add the sprig of thyme. Cover your bowl with a cling film and place this vinaigrette in a cool place for 30 minutes. When serving, remove the sprig of thyme.

Vinaigrette with olive oil and shallot

Ingredients 2 sprigs of parsley / 1 teaspoon of chives / 2 pinches of salt 1 pinch of pepper / 2 tablespoons mustard / 10 tablespoons extra virgin olive oil 5 tablespoons vinegar / 50 g shallots Wash parsley and chives – Peel and chop thinly sliced ​​shallot. In a blender, add shallot, olive oil, vinegar, pepper and mustard. Then add salt, parsley and chives. Finely chop everything. To finish, mix this preparation with the olive oil which you will add in net.

Cake with extra virgin olive oil and orange

Ingredients 150 g flour 150 g caster sugar / 1/2 sachet of yeast / 1 orange 15cl of extra virgin olive oil / 3 eggs / 10 g butter for the mold Preheat the oven to 180 ° C (thermostat 6). Whisk eggs with sugar until blanching. Zest the orange then squeeze the juice. Whisk in the flour, yeast, orange juice and extra virgin olive oil. Finally add the zest of the orange and stir again. Butter the mold and pour in the dough. Bake 30 to 40 minutes depending on the size of the mold chosen; test the cooking with a knife whose blade must come out clean. Let cool 10 minutes out of the oven before unmolding

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