Basil 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 92% and Basil extract

Ingredients: extra virgin olive oil 70%, basil infused
olive oil (extra virgin olive oil 22%, basil 8%).
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.

The intense flavour of freshly picked basil is ideal for seasoning a tomato and mozzarella salad, goat’s cheese, pan-fried red mullet or in a gazpacho. This delicious oil is a simple way to give your pasta dishes a taste of Italy. A few drops in a bowl of strawberries or on vanilla ice cream will give these desserts a new lease of life.

Roasted carrots in yoghurt with a l'Olivier Aromatic Basil olive oil

A deliciously light recipe that will be a real treat for your taste buds.

Serves: 4 persons | Preparation time: 35 minutes

Ingredients

• 1 bunch of carrots
• 3 tbsp. of A l’Olivier aromatic basil olive oil
• 250 g Greek yoghurt
• 1 clove of garlic, peeled and chopped
• 1 tsp. thyme
• ½ tsp paprika
• 4 tbsp crushed pistachios
• Seeds from half a pomegranate
• Basil leaves
• Table salt
• Freshly ground pepper

Method

1. Preheat the oven to 180°C.

2. Wash and scrub the carrots. Place them in a single layer on a baking tray. Drizzle with 2 tablespoons of A l’Olivier aromatic basil olive oil. Add garlic, thyme, paprika and a few pinches of salt. Mix to coat the carrots in the aromatic oil.

3. Bake for 20 to 25 minutes until carrots are tender and golden brown. The tip of a knife should easily pierce them.

4. Meanwhile, prepare the sauce. In a bowl, mix the Greek yoghurt, 1 tablespoon of A l’Olivier aromatic basil olive oil, salt and pepper.

5. Divide the carrots between each plate and add a little yoghurt sauce.

6. Sprinkle with pomegranate and crushed pistachios.

7. Garnish with basil leaves and serve as an appetiser or as an accompaniment to steamed fish or grilled meat.