A l’Oliviera use a unique technique that allows us to extract all the aromatic compounds of a plant directly into the oil without degrading its quality. Similar to the enfleurage technique used in perfumery, this method of making flavoured oils (also referred to as aromatic oils) allows the makers to combine the best olive oils with the best plants and aromatics, creating a uniquely flavourful result.
Made in France
Basil Aromatic Olive Oil:
A sweet, herby olive oil delicately infused with basil picked when leaves are at their juiciest. These two flavours are a perfect match made in heaven and taste great in lots of recipes. Ideal for seasoning a tomato and mozzarella salad, goat’s cheese, pan-fried red mullet or in a gazpacho. A few drops in a bowl of strawberries or on vanilla ice cream will give these desserts a new lease of life. This basil oil goes well with balsamic vinegar of Modena, sherry vinegar or pepper and Espelette chilli vinegar.
Lemon from Nice Aromatic Olive Oil:
Fall in love with its slightly bitter and deliciously fruity flavour. It’s guaranteed to transport you to Provence. Ideal for adding a fresh flavour to all kinds of salads (Caesar, tabbouleh, crudités). It also makes an excellent fish marinade and complements dishes such as lemon chicken, tagine and baked fish. It even tastes great in pastries with baked goods! This oil goes well with passion fruit vinegar, white wine and basil vinegar, balsamic vinegar of Modena or sherry vinegar.