Black Truffle Aromatic Olive Oil

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 made from Extra Virgin Olive Oil 99% Black Truffle ExtractTuber Melanosporum and Natrual FLavouring

Ingredients: extra virgin olive oil, black truffle infused olive oil [extra virgin olive oil, black truffle (tuber melanosporum) 0.2%], natural flavouring 5%.
Store in a cool dark place.

Nutritional values for 100 ml :
Energy: 3428 kJ / 819 kcal - Fat: 91 g - of which saturated fatty acids: 13 g - Carbohydrate: 0 g - of which sugars: 0 g - Fibre: 0 g – Protein: 0 g - Salt: 0 g.

This oil goes well with asparagus risotto, southwestern salad, fresh tagliatelle or pappardelle, mashed potatoes or scrambled egg. It’s also great in sauces for white meats, parsnip velouté or split pea soup. It’s a great finishing touch on oven baked chicken, too!

CRUSHED POTATOES WITH A L’OLIVIER AROMATIC BLACK TRUFFLE FLAVOUR OLIVE OIL

Simple and classic, this recipe will warm you up on a cold winter’s day!

Serves 4 persons | Preparation time 40 minutes

Ingredients

• 800 g mashed potatoes (Bintje, Manon, Agata, Agria…)
• 100 ml of hot milk
• 4 tbsp. A l’Olivier aromatic black truffle flavour olive oil
• A few sprigs of chives
• A few sprigs of chervil
• Table salt
• Freshly ground pepper

Method

1. Peel the potatoes. Cook until soft (around 25 minutes) in boiling salted water. A knife should pierce them easily.

2. Crush with a potato masher or a fork.

3. Add the milk and A l’Olivier aromatic black truffle flavour olive oil, mixing briskly.

4. Season with salt and pepper.

5. Finely chop the chervil and chives.

6. Spread mash into small dishes. Sprinkle with herbs, drizzle over some A l’Olivier aromatic black truffle flavour olive oil and serve hot.