ASSORTMENT – OIL
Taste: Creamy, soft, fine, almond-like, round and fruity.
Great with: Grilled vegetables, mashed potato, pasta vongole or pasta pesto.
Olive: 100% Taggiasca.
Taste: Fresh, grassy and green.
Great with: Salads, mozzarella, seafood, green beans.
Olive: 100% Noccelara dell’Etna.
Taste: Robustly green, a hint of bitter, peppery and green tomato.
Great with: Salads, roast seafood, steamed vegetables, mash.
Olive: 100% Peranzana.
Taste: Green, fruity and a hint of pepper.
Great with: Burrata, mozzarella, antipasti, salads, bread.
Olive: 80% Maraiolo, 15% Frantoio, 5% Leccino.
Taste: Robust, complex, green bitter, spicy with a hint of artichoke.
Great with: Bread, a sturdy ribollita-soup, grilled red meat, carpaccio.
Olive: 40% Frantoio, 10% Moraiolo, 40% Leccino, 10% Olivastra.
Taste: Light, elegantly fruity, round with a hint of apple.
Great with: Spanish seafood dishes, lentil salad, bread, salad, hummus.
Olive: 100% Arbequina.
Taste: Black olive, honey, sweet and rich.
Great with: Gazpacho, pan con tomate, lentil dishes, bean dishes and vanilla ice-cream.
Olive: 100% Hojibanca.
Taste: Fresh, slightly nutty and a little sweet.
Great with: Salads, fish dishes, bread, roast chicken.
Olive: totally organic 33% Ladolia, 33% Adramitiani, 33% Kolovi.
Taste: Creamy, green and fresh.
Great with: Greek salad, fish dishes, tzatziki, roast meat and roast fish.
Olive: 100% Koroneiki, Terra Creta.
Taste: Black olive, ripe fruit and earthy.
Great with: Salade Niçoise, aïoli.
Olive: Salonenque, Aglandau, Verdale en Grossane.
Through infusion, this oil (from the Tarragona-olive) acquires and aromatic basil taste.
While pressing the olives, lemons are also pressed with the olives. The oil is from Gaeta in Italy.
Wanut- and walnut-hazelnut oil
The artisan nut oils of the Castagne family in Martel in the French Dordogne are made in a traditional manner, and are pressed in a centuries old mill.
This rare oil from the argan fruit is also called Moroccan gold. The taste is a nutty and complex taste. Argan oil is pressed in a traditional manner.
It is said that the best pumpkinseed oil hails from Austria. This also rings true for this beautiful black-green organic oil. It is delicious with bread, salads and soups.
We have two different sesame oils in our assortment: a strong Chinese and a milder French variety.
The white truffle oil from the Gubbio brand is soft and subtle. You only need to use it sparingly to add a delicious hint of truffle to your dishes. We also sell black truffle oil from Urbani, which has a mild mushroom taste.
Essential when making your own mayonnaise, but also perfect to fry food in.
This oil can be heated to high temperatures and is therefore ideal for a fondue for example. A very different use: grapeseed oil is perfect for oiling a wooden cutting board to increase its longevity.
Peanut oil is the ideal oil to use in a wok.
A spicy red chili pepper oil with which to spice up a pizza for example or a pasta dish.
Great to fry potatoes in.
A lovely oil with shrimps and gamba’s or a pasta Arrabiata.