Recipes with Estoublon

Warm oil scented with lemon zest, rosemary and a little chili coats Estoublon’s Picholine Olives, fleshy, firm and mild with their peppery finish, and a bowl of them with almonds and crusty bread sets the tone for the evening.

At the table, a pour of L’Excessive Rosé Alcohol-Free from Estoublon fizzes softly over chilled strawberries, its forest fruit and morello cherry notes mingling with the berry juices in a dessert that stays light.

Movie night takes an elegant turn when hot popcorn tumbles into a bowl and gets a generous misting of Estoublon’s Truffle Olive Oil Spray, whose very intense black truffle flavor clings to every kernel along with the Parmesan.

Stirred slowly over very low heat, the eggs turn soft and creamy, and a few drops of Estoublon’s Truffle Olive Oil, very intense and balanced, added off the heat, bring the musky scent of the undergrowth up from the plate.

Around the little crescents of Estoublon’s Lucques Olives, hand-harvested and prized for their generous flesh and delicate, buttery taste, heirloom tomatoes of every color, red onion and sheep’s milk cheese make a platter as pretty as it is simple.

Sliced almost transparent and laid on chilled plates, raw sea bass needs only lime, fleur de sel and a thread of Estoublon’s Salonenque Olive Oil, elegant and delicate, grassy with a flicker of citrus.

Under the heat of the oven, cherry tomatoes burst beside cod fillets crowned with Estoublon’s Green Olive Paste with Almonds, an herbaceous, bright tapenade with a little crunch that seasons the fish all on its own.

This is a salad for the cold months, crisp endive and juicy pear under crumbled blue, dressed with Granhota’s Oak-Aged Walnut Vinegar, a light-bodied walnut wine vinegar slowly aged in oak barrels, woody and nutty.

Each ladle of stock makes the rice a little creamier, and at the very end, a few drops of Estoublon’s Truffle Vinegar, dense and velvety, scatter intense notes of summer truffle over the golden mushrooms.

Every glass holds lychees, mint and ice, then fine bubbles rise as L’Excessive Rosé Alcohol-Free, created by Estoublon with Carla Bruni, adds its notes of forest fruits, morello cherry and cherry blossom to a spritz without a drop of alcohol.

Once the chicken thighs come out golden, a splash of Estoublon’s Thyme Vinegar, fresh, aromatic and delicately herbaceous, loosens the caramelized juices in the hot dish into a quick sauce that smells like a Provençal hillside.

Halved tomatoes blister under a crust of garlicky breadcrumbs, and a generous drizzle of Estoublon’s Picholine Olive Oil, powerful, peppery and fiery, is just the bold partner this Provençal side dish needs.