Médaille d'argent 2011 au Concours Général Agricole de Paris

Sunshine on your dinner table

Our recipes using our Olive Oil

Orange salad with new onions

  • Preparation time: 15 min

Ingredients to serve 4: 4 untreated oranges, 2 large new onions, 4 sprigs of dill or fennel tops, 4 tablespoons of “La Lieutenante” olive oil, 1 tablespoon of cumin seeds, finely ground pepper.

Preparation: Peel the oranges or keep a little skin according to your taste, then cut them in slices as well as the onions. Arrange the oranges in a rosette on a plate, then add the onions, dill, cumin seeds and olive oil. Put in the refrigerator for 2 hours. Pepper right before serving. A tasty starter for lunch in the sun.

Potato and fennel puree with olive oil

  • Preparation time: 10 min

  • Cooking time: 30 min

Ingredients to serve 4: 800 g of potatoes for puree, 500 g of fennel bulbs, 4 cloves of garlic, 15 cl of milk, 2 tablespoons of “La Lieutenante” olive oil, Camargue fine sea salt, and pepper.

Preparation: Peel, wash, cut into pieces and steam cook the potatoes, fennel bulbs and garlic. Crush the vegetables in a food mill and mix with the milk. Add the olive oil, sea salt and pepper. Serve with fish or white meat.

Red fruit salad with olive oil and basil

  • Preparation time: 15 min

  • Cooking time: 15 min

Ingredients to serve 4: 150 g fresh raspberries, 150 g strawberries, 200 g red currants, 100 g mulberries, “La Lieutenante” olive oil, 500 g caster sugar, basil.

Preparation: Make a syrup with the sugar and 400 ml of water. Poach the red fruits in the syrup for a few minutes and set them aside. Cool the syrup, add the chopped basil, and put it in the fridge. Before serving, put the red fruits in cups, pour the syrup with basil, and add a trickle of olive oil.

Warm biscuit with olive oil

  • Preparation time: 10 min

  • Cooking time: 35 min

Ingredients to serve 6: 200 g flour, 150 g caster sugar, 1 dl “La Lieutenante” olive oil, 1 dl Muscat wine, 3 eggs, 1 package of baking powder, 1 pinch of salt.

Preparation: Set the oven at 200°C (thermostat 6). Whisk the eggs with the sugar until the mix turns white. Add the wine and olive oil whilst whisking then add the flour, baking powder, and salt. Put in a buttered manqué mould and then put it in the oven for 35 min. Let it rest for 10 min. Serve warm with a salad of citrus fruits flavoured with a few mint leaves and add a nice trickle of olive oil; or with a strawberry salad, sprinkle sugar and finely ground pepper, flavour with a few mint leaves then pour some lemon juice and a trickle of olive oil.

Ice-cream with olive oil served with roast figs

  • Preparation time: 20 min

  • Cooking time: 20 min

Ingredients to serve 4: ½ litre of milk, 1 vanilla pod, 100 g caster sugar, 5 egg yolks, 6 tablespoons “La Lieutenante” olive oil, 2 tablespoons honey, 6 violet figs, 1 tablespoon caster sugar.

Preparation: Boil the milk with the vanilla and leave it to cool down. Whisk the egg yolks with sugar then add the milk and make the cream take over a low fire. Add 3 tablespoons of olive oil and 2 tablespoons of honey, and make the ice-cream take in an ice-cream maker. Cut the figs in four, arrange them in a baking pan, pour 2 tablespoons of olive oil and sprinkle some caster sugar, and roast them for 20 min in the oven at 200°C. Serve the ice-cream surrounded by warm figs. The figs can be replaced by apricots fried in olive oil.

Fig pie with olive oil

  • Preparation time: 10 min

  • Cooking time: 30 min

Ingredients to serve 6: 200 g shortbread dough, 1 kilo figs, 80 g almond meal, 5 tablespoons honey, 1 tablespoon “La Lieutenante” olive oil.

Preparation: Spread the shortbread dough in a pie dish, pour the almond meal and arrange the figs cut in four by going around the dish with the skin on the bottom. Pour the heated honey on the pie. Cook in the oven for 30 min at 220°C (thermostat 7). The dough and the figs must be golden brown. Serve the pie warm, having poured a spoonful of olive oil on it…