Espelette Chilli 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% and Espelette pepper extract

Ingredients: extra virgin olive oil, Espelette pepper infused
olive oil (extra virgin olive oil, Espelette pepper 4.5%).
Store in a cool dark place.

Nutritional values for 100 ml :
Energy: 3428 kJ / 819 kcal
Fat: 91 g - of which saturates: 13 g
Carbohydrate: 0 g - of which sugars: 0 g
Protein: 0 g
Salt: 0 g

This oil is perfect drizzled over pan-fried prawns or used in sauces for langoustines, pan-fried salmon or grilled meats.

Gazpacho with A L'Olivier Red Bell Pepper & Espelette Chilli Vinegar

With the beautiful flavours of summer and an intense red colour, you’re sure to fall in love with this Basque take on gazpacho.

Serves 4
Preparation time 140 minutes

Ingredients

• 800 g ripe tomatoes
• ½ a cucumber
• 1 red pepper
• 1 red onion
• 2 slices of stale bread
• ½ garlic clove
• 4 tbsp. A l’Olivier red bell pepper & Espelette chilli vinegar
• 4 tbsp of A l’Olivier French extra virgin olive oil
• ten cherry tomatoes
• 4 slices of farmhouse loaf
• 150 g fresh goat's cheese
• Pepper
• Table salt
• Water

Method

1. Soak bread in water to soften. Drain the water.

2. Dice the tomatoes, cucumber and pepper. Peel the garlic and onion and chop coarsely.

3. Mix vegetables, garlic, onion and bread in a blender.

4. Strain the mixture and return to the blender. Add A l’Olivier red bell pepper & Espelette chilli vinegar, A l’Olivier extra virgin olive oil from France and salt. Add water until you reach the desired consistency. Blend again.

5. Place the mixture in the refrigerator for at least 2 hours to chill.

6. Before serving, cut each cherry tomato into 3.

7. Toast the bread, spread with fresh goat’s cheese and season with a few drops of A l’Olivier red bell pepper & Espelette chilli vinegar.

8. Pour the gazpacho into bowls and add the chopped cherry tomatoes.

9. Serve with the pre-prepared toast.