Recipes

Translucent rounds of scallop on a chilled plate, a few pink peppercorns, then a thread of luminous citrus: Domaine Salvator’s Yuzu Olive Oil, Provençal Aglandau infused with yuzu from Oita, Japan, is a refined finishing oil for raw seafood.

Cold vanilla ice cream, a teaspoon of oil pooling on top, a few crystals of salt: the daring pairing works because Domaine Salvator’s Vieux Oliviers Olive Oil, an organic Provence PDO oil of matured Aglandau, carries notes of cocoa and vanilla with very little bitterness.

Halved potatoes crisping in a hot oven beside crushed garlic cloves, the whole kitchen smelling of the garrigue: Domaine Salvator’s Thyme Olive Oil, organic Provençal olives crushed with fresh thyme sprigs, is warm, herbaceous and gently resinous.

A well pressed into silky hummus with the back of a spoon, filled with an oil that smells faintly of wood smoke: Domaine Salvator’s Smoked Olive Oil, Haute-Provence extra virgin oil cold-smoked over selected wood barks, brings a buttery, peppery, clean smoky finish.

A soup so cold it fogs the spoon, ripe tomatoes blended smooth as the oil streams in: Domaine Salvator’s Paradis Olive Oil, organic Bouteillan and Aglandau olives pressed on harvest day, adds cut grass, green banana and a clean green apple finish.

Finely grated carrots glistening under a fragrant dressing, mint and pistachios scattered on top, a short rest before serving: Domaine Salvator’s Mandarin Olive Oil, organic olives crushed with fresh mandarins, brings the scent of a freshly peeled fruit to a simple salad.

Warm country toast, melted dark chocolate, a generous drizzle of oil and a few flakes of salt: Domaine Salvator’s Légende Olive Oil, remarkably smooth, with notes of ripe olive, prune and vanilla and very discreet bitterness, plays beautifully with the chocolate.

Cool cubes of salmon, a scatter of cilantro and scallion, ten minutes in the fridge and it is ready: Domaine Salvator’s Lemon Ginger Olive Oil, organic Provençal olives crushed with fresh lemons and infused with ginger, adds a warm spark to the raw fish.

Off the heat, the linguine turn glossy with Parmesan, a splash of pasta water and a bright, tangy oil; Domaine Salvator’s Fresh Lemon Olive Oil, made by crushing organic olives and whole lemons together, carries zest and juice into every strand.

The oil warms gently with chili flakes, never smoking, then clings to the spaghetti with a splash of starchy water; Domaine Salvator’s Fresh Garlic Olive Oil, organic extra virgin oil infused with fresh garlic by the Pinatel family, gives this late-night classic its full flavor.

Shrimp hissing in a very hot pan, then tumbled onto peppery arugula with one last glistening drizzle: Domaine Salvator’s Fresh Citrus Olive Oil, organic extra virgin oil from the Pinatel family infused with fresh orange and lemon, keeps the dish bright and light.

A velvety green soup, hot in autumn or chilled in July, and a swirl of oil drawn across each bowl: Domaine Salvator’s Fresh Basil Olive Oil, fresh basil infused for days in organic Provençal extra virgin oil without heat, delivers the herb at full intensity.