Recipes

Pale green ribbons of zucchini curling on the plate, crumbled goat cheese, a few mint leaves: La Magnanerie’s Vert Cévennes Olive Oil, cold extracted to keep its freshness, lends its vegetal notes to a raw summer starter.

Fifteen minutes, a can of chickpeas, a lemon and a handful of parsley are all it takes with La Magnanerie’s Sauvage Olive Oil, green, frank and intensely fruity, poured generously over the warm salad.

La Magnanerie’s Rosetta Olive Oil, Tuscan at heart and generous in the mouth, opens this soup by softening the vegetables and closes it with a raw drizzle over beans simmered with rosemary and half blended to velvet.

Ripe peach wedges around a burrata that spills open at the first cut, then a coppery thread of oil. La Magnanerie’s Hypnotik Olive Oil, intense and assertive, gives this simple summer plate its character.

Beef sliced so thin the light shows through, arugula, shavings of Parmesan: nothing hides the oil here, so let it be La Magnanerie’s Cosmos Olive Oil, elegant and complex, twice named the best organic oil in the world.

The moment the parchment tears open at the table, steam rises with lemon and thyme. Inside, the sea bream has cooked in La Magnanerie’s Apogée Olive Oil, a vibrant green, bold oil pressed from very young Bouteillan olives.