Recipes

Peppers and onion slowly collapsing in the pan, eggs cracked into little wells and set under a lid: Domaine Salvator’s Espelette Pepper Olive Oil, Haute-Provence extra virgin oil infused with PDO Espelette pepper, brings a sweet-pepper fragrance and a gentle, lingering warmth.

Drop by drop, then in a thin stream, the oil turns garlic and yolk into a thick aïoli; Domaine Salvator’s Durance Olive Oil, an organic Haute-Provence PDO oil with notes of cut grass, green apple and raw artichoke, gives it a bold, pungent character.

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.

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.

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.

Tomatoes, anchovies and black olives spread across a wide platter in the colors of a Nice market, dressed at the last moment with Nicolas Alziari’s Prestige olive oil, fruity, sweet and delicate, the signature of a house founded in 1868.

Lemon, mustard and a shallot need only a slow stream of Nicolas Alziari’s Pauline olive oil, green, fruity and lively, to become a creamy dressing that wakes up tender greens or steamed green beans.