Vinegar & Blueberry

The story of L'Olivier begins in 1822 in Marais, Central Paris when Monsieur Popelin opened a stall to sell olive oil.A LOlivier's basil, wild garlic, citrus fruits, truffles or spices are naturally pickled & harvested from their partner farms and processed in their own factories, this makes their aromatic olive oil & flavoured vinegars to its excellent quality.They quickly gained a reputation for its outstanding quality by winning two medals at the 1867 and 1889 Universal Expositions, becoming a specialist in premium oils.

Culinary preparation of vinegar, blueberry purée and natural flavouring.

Ingredients: blueberry purée 39%, spirit vinegar 37%, sugar, balsamic vinegar of Modena (wine vinegar, grape must), natural blueberry flavouring, thickener: pectin.

Shake before use. Once opened, store in the refrigerator. Average nutritional values per 100 ml – Energy: 501 kcal / 120 kJ - Fat: 0.17 g - of which saturated fatty acids: 0 g - Carbohydrate: 28.4 g - of which sugars: 26.7 g - Fibre: 1.8 g – Protein: < 0.5 g - Salt: 0.02 g.

This vinegar is ideal for deglazing veal liver, foie gras, duck breast and duck leg confit.

This delicious recipe also tastes great on a tomato salad with olive oil and adds the perfect finishing touch to goat's cheese or yoghurt ice cream.

BEETROOT CARPACCIO WITH HAZELNUTS AND A L’OLIVIER BLUEBERRY VINEGAR

There’s nothing like a delicious beetroot carpaccio to replace all your vitamins after the winter months!

 Serves 4 persons | Preparation time 10 minutes

Ingredients

• 2 chioggia beets
• 2 tbsp. of A l’Olivier extra virgin olive oil from France
• 2 tbsp. of A l’Olivier blueberry vinegar
• 2 tbsp. chopped roasted hazelnuts
• 1 handful of blueberries
• Fresh chervil leaves or another aromatic herb of your choice
• Extra fine sea salt
• Ground pepper

Method

1. Peel the beetroot. Thinly slice using a mandolin slicer or a potato peeler.

2. Arrange the slices in rosettes on 4 plates.

3. In a small bowl, mix A l’Olivier extra virgin olive oil from France with A l’Olivier blueberry vinegar, salt and pepper.

4. Coat the beetroot in this mixture.

5. Sprinkle with hazelnuts, blueberries and fresh herbs.

6. Serve right away.