Olive Bread
Ingredients: CastelineS Classic Olive Oil CastelineS Organic Black Olive Oil 600g flour 175g rye flour 400g water 15g baker’s yeast 12g salt 20g tapenade 200g pitted black ol
Asparagus Tart
Ingredients: Citronnelle Bio about ten thin green asparagus spears a sheet of puff pastry Roast the whole asparagus in an oven at 180 degrees for 15 min. At the same time, bake the
Green Asparagus and Polenta
Ingredients: Serves 4 CastelineS Classic Olive Oil Saffron 12 Asparagus spears Vegetable broth Drizzle of Classic Fruité Vert olive oil Parmesan shavings For the polenta: 125 g me
Greek Cucumber Salad
Ingredients: CastelineS Organic Citron Olive Oil CastelineS Classic Olive Oil 2 cucumbers Coarsely chopped dill 200 g feta Juice of half a lemon Greek black olives Slice the cucumb
Olive Fougasse
Ingredients: CastelineS Classic Olive Oil CastelineS Organic Black Olive Oil 500g flour 10g salt 25g softened butter 35g sugar 250g cold water 10g baker’s yeast 50g olive oil
Grilled Peppers and Sardines & Classic or Black Olive
Ingredients: CastelineS Classic AOP Olive Oil or Organic Black Olive AOP Vallée des Baux 12 sardine fillets 3 red bell peppers Black olives 1 clove of garlic Salt Pan-fry the sard
Sautéed Eggplant and Tomato Concassé
Ingredients: CastelineS Classic Olive Oil CastelineS Black Olive Oil AOC Provence 3 eggplants 1 clove of minced garlic 6 tomatoes 1 onion Parmesan shavings fleur de sel 1 cup balsa
Creamy Fennel Soup
Ingredients: CastelineS Classic Olive Oil 500g fennel, cut into 6 pieces 1 thinly sliced onion Juice of ½ a lemon Coarsely chopped parsley Salt Pepper 2 cloves of garlic Sweat the
Fig and Gorgonzola Salad
Ingredients: Serves 4 250 g mesclun 6 ripe figs 200 g Gorgonzola 20 g pine nuts 20 g honey 20 g butter For the dressing: 1 shallot 1 pinch of salt 1/3 glass balsamic vinegar 1 glas
