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
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
Creamy Pumpkin and Hazelnut Soup
Ingredients: CastelineS L’Aglandau Olive Oil CastelineS Noir d’Olive AOC Provence Olive Oil 500g pumpkin 1 finely chopped leek Salt 2 peeled and sliced carrots 2 cloves
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
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
Beetroot Hummus
Ingredients: AOC Provence Black Olive Oil CastelineS AOC Provence Black Olive Oil 250g cooked chickpeas 1 cooked beetroot 1 clove of garlic 1 tbsp tahini the juice of half a lemon
Butternut Egg & Shiitake Cream
Ingredients: CastelineS Noir d’Olive Olive Oil AOC Provence CastelineS Noir d’Olive Olive Oil 6 organic and/or free-range eggs 1/2 butternut squash 15cl vegetable broth
Leek Velouté
Ingredients: CastelineS L’Aglandau Olive Oil 4 leeks 1 large potato 5 shallots 2 tablespoons of Aglandau olive oil 0.5 L chicken broth 0.5 to 1 L milk 1 tablespoon chopped pa