A L'Olivier How to Use Guide

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A Recipe Guide on How to Use Our Vinegars, Infused Oils & Extra Virgin Olive Oils

Created by DeMedici Imports www.demedici.com

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A L’OLIVIER

LA FAÇADE DU 23 RUE DE RIVOLI À PARIS TELLE QU'ELLE APPARAÎTEN 1931

EUGÈNE POPELIN, A PHARMACIST, OPENED A SHOP IN THE MARAIS TO

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ACQUAINT HIS PARISIAN CLIENTS

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WITH PROVENÇAL OILS IN 1822.

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He believed “l’or vert est un elixir” (“the green gold is an elixir”).

Modern science agrees. The nearly 200 year-old enterprise is

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still privately held and keeping shop in the Marais. The main task of A L’Olivier is the meticulous selection of its olive oils to ensure impeccable quality. To that end, they scour the oil producing regions of the Mediterranean to unearth the best vintages for you. Our passion for sharing means you can also enjoy the products that we love: exceptional olive oils, rare oils, fruit vinegars, subtle and innovative vinaigrettes. Finally, there is our passion for the French way of life, making our rigorous selection of ingredients a fundamental part of the process.

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TART APPLE-GINGER SHRUB with APPLE CIDER VINEGAR from NORMANDY

BLOODY MARY with BASQUE PEPPER FRUIT VINEGAR

8 SERVINGS

4 SERVINGS

INGREDIENTS 2 Granny Smith apples, shredded 2/3 cup A L’Olivier Apple Cider Vinegar ½ cup sugar 2 teaspoons fresh ginger, grated 1 quart of seltzer

INGREDIENTS 4 cups tomato juice Juice of 1 lemon 4 tablespoons A L’Olivier Basque Pepper Fruit Vinegar 2 tablespoons Worcestershire Sauce 1 tablespoon horseradish, grated 2 teaspoons coarsely ground Black pepper ½ teaspoon hot sauce ½ teaspoon celery salt 12 olives for garnish 4 thin lemon wedges for garnish 4 stalks of celery from the heart 1 cup of vodka

OPTIONAL GARNISHES Apple slices Sprig of fresh rosemary Cinnamon stick

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PREPARATION Combine all the ingredients in a pitcher and refrigerate until well chilled. Fill 4 high ball or pint glasses with ice. Pour 2 oz. vodka into each glass.

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Strain syrup through a fine-mesh sieve into a clean bottle, discarding apple shreds. (Strained syrup will keep for up to 2 weeks, covered tightly and chilled.)

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PREPARATION Put the apple shreds in a glass jar with a tight-fitting lid. Blend vinegar, sugar and ginger and pour over the apples.

Refrigerate 4- 5 days.

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Mix 1 part syrup and 4 parts seltzer or soda water for a refreshing beverage, or 1 part vodka or rum to 2 parts syrup and 8 parts seltzer for cocktails. Garnish with rosemary, cinnamon stick and an apple slice.

Skewer 3 olives on a pick for each glass.

Add a lemon wedge and a stalk of celery to each drink.

PASSION FRUIT MARGARITA MOCKTAIL 2 SERVINGS INGREDIENTS Esprit du Sel Fleur de Sel 2 cups passion fruit juice 1/2 cup orange juice 1/2 lime, juiced 2 tablespoons A L'Olivier Passion Fruit Vinegar Fresh passion fruit for garnish PREPARATION Rim a Margarita glass with salt. Combine all ingredients in shaker with ice, shake until well chilled. Serve with lime wedge and fresh passion fruit.

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Infused Oils & the Cheese Course Infused oils capture the fragrances and flavors of the fields, forest and terraces of the Mediterranean. These aromatic oils provide inspiration for the food lover’s imagination. Offer these pairings at your next gathering.

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A L'Olivier Lemon Thyme Oil and a triple crème Brie

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A L'Olivier Basil Oil drizzled over Burrata,

A L'Olivier Lavender Infused Extra Virgin Olive Oil with a fresh chèvre,

A L'Olivier Walnut Oil to anoint Roquefort.

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GOAT CHEESE with FIGS, FIG FRUIT PULP VINEGAR and THYME HONEY 4 SERVINGS INGREDIENTS 8 ounces fresh log-shape goat cheese 16 round whole wheat or whole meal crackers A L’Olivier Fig Fruit Pulp Vinegar to taste 776 Greek Thyme Honey to taste 8 fresh figs, halved or quartered or chopped dried figs PREPARATION Divide the 8 ounce log into 16 equal portions. For each serving, place 4 crackers on small plate and 2 figs halved or quartered. Top with a round of goat cheese. Drizzle goat cheese and figs the with fig fruit vinegar and honey to taste.

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ESCABECHE OF SARDINES with LAVENDER VINEGAR

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INGREDIENTS 2 to 3 tablespoons A L’Olivier Extra Virgin Olive Oil 1 clove garlic, smashed 1 carrot peeled and cut into matchsticks 1 fennel bulb, cored and cut into matchsticks 1 red bell pepper, seed ribs removed, cut into fine julienne 1 leek, white and light green, thinly sliced into rounds

1 medium white onion, diced 1 small zucchini sliced into coins Pinch or 2 of sea salt ¼ cup dry white wine 1 tablespoon A L’Olivier Lavender Vinegar or A L’Olivier Herbs de Provençe Vinegar 6 sardines, cleaned and gutted, heads intact ½ cup all-purpose flour ¼ cup A L’Olivier Extra Virgin Olive Oil 1 teaspoon each chervil, dill, parsley, finely chopped

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2 SERVINGS

MAKE the ESCABECHE. Heat 2 tablespoons of oil in a sauté pan over a gentle flame. Add the garlic. When it starts to brown, remove it.

Raise the heat to medium. Add the carrot and fennel. Sauté these for 2-3 minutes. Add the bell pepper, leeks and the onion and sauté 2-3 minutes.

Stir in the zucchini and a pinch of salt. Cover the pan and turn the heat down to low. Let the vegetable sweat for 5 minutes. Raise the heat to medium. When you hear things starting to sizzle, pour in the wine and the vinegar.

Reduce by ½, then stir in 3 tablespoons of oil.

Remove from the heat. Pour into a baking dish.

COOK the SARDINES. Dredge the sardines in flour and shake off the excess. In a deep skillet, heat the oil to almost smoking, and fry the fish, turning once till golden. Put the sardines in the dish with the vegetables. Refrigerate. Let them marinate together for at least an hour. (You can also use Ortiz sardines in replace of fresh fish) Arrange the vegetable on a serving dish with the fish on top.

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DEVILED EGGS with ESPELETTE PEPPER DRESSING and FLEUR DU SEL 4 SERVINGS INGREDIENTS 6 eggs 1/4 cup mayonnaise Sea salt 1/2 teaspoon Fallot Dijon mustard 1 teaspoon fresh chives, finely chopped 1 teaspoon flat-leaf parsley, finely chopped 6 teaspoons A L’Olivier Basque Pepper Vinegar Espirt du Sel Fleur du Sel to taste

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PREPARATION Place the eggs in a saucepan that will hold them in a single layer.

Cover them with cold water, about 1 inch over the eggs. Add a pinch of salt. Bring to a boil over high heat. As soon as the water reaches a boil, remove the pot from the heat and cover it. Keep the eggs in the hot water for 15 minutes. While the eggs rest, prepare an ice bath by filling a mixing bowl with ice and cold water.

After 15 minutes remove the eggs from the hot water and plunge them into the ice water. Cool completely. Roll them on your work surface to crack them. Peel. Halve the eggs lengthwise.

Gently scoop out the yolks. Set the whites on a serving dish. Put the yolks into a small mixing bowl.

Mash the yolks with the back of a fork until smooth. Stir in the mayonnaise and the mustard until well blended then mix in the chives and the parsley.

Fill the whites with the yolk mixture. You could pipe the filling with a bag fitted with a French or open star tube.

Drizzle each egg with a teaspoon of Basque Pepper Vinegar. Sprinkle with fleur de sel. .

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SOUPE AU PISTOU This is a Provençal minestrone enriched at the end with pistou; a basil, Parmesan and olive oil sauce. It has a close relative in Genoa where it is also used in tandem with potatoes and green beans. The recipe calls for freshly shelled white beans. Lacking those, soak dried beans overnight in cold water. The next morning drain them and set them to boil in water to cover with a pinch of salt. Lower the heat to a simmer for 1-1 1/2 hours until tender. Stir occasionally. Drain into a colander over another pot. Reserve the soaking water and use as part of the liquid called for in the recipe. If you are making the soup later in the year, you may want to add the winter squash. If you make this a day ahead, add the pasta when you reheat.

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Add the tomato and the winter squash, if using. Sauté an additional 5 minutes. Add another drop or two of oil if needed.

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Add the shell beans to the pot. Pour in the water. Bring to a quick boil, then lower to a simmer for 30 minutes.

When the time is up, bring the soup to a rapid boil again. Add the pasta and cook according to the package directions, 5-6 minutes. Add the zucchini and the green beans. Test the pasta, it may take a minute or two longer than calculated.

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INGREDIENTS 2 cups boiling potatoes, peeled and diced 2 medium carrots peeled, cut lengthwise into quarters then into ½ inch chunks 2 medium leeks, thoroughly cleaned, white and light green parts thinly sliced 4 tablespoons A L’Olivier Extra Virgin Olive Oil 1 cup winter squash or pumpkin seeded, rind removed and diced (Optional) 1 cup very ripe tomatoes, peeled, cored, seeded and chopped 2 cups fresh, shelled white haricot, cannellini or pinto beans 3 quarts / 12 cups boiling water (use the liquid from dried beans to make up a portion) ½ lb. Benedetto Cavalieri Tubettini Rigati or Maccheroni 2 cups small zucchini cut into ¼ inch rounds 2 cups of the smallest green beans you can find topped and tailed, strings removed and cut into 1/2 inch lengths.

MAKE the SOUP. In a stockpot or Dutch oven heat the olive oil until fragrant then add the potatoes, carrots and leeks. Stir to coat with oil and sauté for 5 minutes.

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INGREDIENTS for the PISTOU 2 cup packed basil leaves 3 cloves garlic ½ cup A L’Olivier Extra Virgin Olive Oil 1/2 cup Parmesan cheese or Pecorino, grated + additional for passing at table Salt and freshly cracked pepper

MAKE the PISTOU. While the soup is on, put the basil and garlic and ¼ cup of the oil in the blender and pulse to chop everything up. Let it run while you add the rest of the oil. Turn the sauce into a bowl and stir in the grated cheese.

TO SERVE. Stir the pistou into the soup. Ladle the soup right from the pot, unless you happen to own a soup tureen, in which instance you will have pre-warmed it, before filling. Pass grated cheese round. Crusty bread is mandatory.

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CANTALOUPE and CUCUMBER SALAD with FIG FRUIT and “MANDARINO” VINAIGRETTE 4 SERVINGS INGREDIENTS for the VINAIGRETTE 2 tablespoons A L’Olivier Fig Fruit Vinegar 1/8 teaspoon sea salt 6 tablespoons Marina Colonna “Mandarino” Infused Extra Virgin Olive Oil INGREDIENTS for the SALAD 1 large cantaloupe 1 slicing cucumber 2 tablespoons chopped dill weed 1 tablespoon chopped tarragon Freshly milled black pepper

COMPOSE the SALAD. Seed the melon. Use a melon baller to scoop out the flesh or remove the rind and cut the flesh into medium dice. Peel and seed the cucumber. Dice it.

Toss together the melon and the cucumber together with the herbs.

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Make the vinaigrette according to the recipe on (p.97), omitting the mustard. Drizzle the vinaigrette over the salad and season with black pepper.

4-6 SERVINGS

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CAPRESE SALAD

INGREDIENTS 2 hefty vine-ripened heirloom tomatoes ½ pint cherry tomatoes ½ small bunch fresh basil, leaves hand torn 4 tablespoons A L’Olivier Basil Infused Olive Oil 2 tablespoons A L’Olivier Tomato Fruit Vinegar 2 balls mozzarella di bufala, 8 oz.

Esprit Du Sel Fleur de Sel Freshly ground black pepper

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PREPARATION Cut the large tomatoes into 8 wedges. Halve the cherry tomatoes. Combine the tomatoes and the basil leaves in a serving bowl. Add the basil olive oil and tomato fruit vinegar. With your hand, gently mix everything together.

Squeeze the tomatoes a bit to release some of their juices.

Cut the mozzarella into bite sized chunks and add them to the tomatoes. Gently toss together. Season to taste with freshly milled pepper and fleur de sel.

BEET SALAD with BLUE CHEESE and WALNUT OIL DRESSING Walnut oil adds a delicate, nutty taste and rich perfume to the dressing in this recipe. A L’ Olivier produces virgin nut oils the old-fashioned way, using local walnut kernels that are toasted, stone-ground into a paste, and then freshly pressed.

4 SERVINGS INGREDIENTS for the VINAIGRETTE 2 tablespoons A L’Olivier Walnut Oil 1 tablespoon sunflower or grapeseed oil 1 tablespoon A L’Olivier Tarragon Vinegar ½ teaspoon Fallot Dijon Mustard

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INGREDIENTS for the SALAD 4 medium beets, cooked and cut into thick slices 4 medium golden beets, cooked and cut into thick slices 2 oz. blue cheese, crumbled 2 oz. toasted walnuts, coarsely chopped Raspberries and/or orange segments for garnish {Optional} Fresh chives or tarragon, finely chopped for garnish {Optional} Fleur de sel to taste Fresh ground black pepper to taste

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MAKE the WALNUT OIL VINAIGRETTE. In a small bowl, whisk together the tarragon vinegar and Dijon mustard. Whisk in the walnut and sunflower oils until emulsified.

COMPOSE the SALAD. Toss the beets and orange segments with the dressing.

Sprinkle the blue cheese and walnuts over. Garnish with a few raspberries. Finish the plate with the chopped fresh herbs, a couple of grinds of pepper and a pinch of fleur de sel.

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SAUTÉED FAVA BEANS, BLACK OLIVES and RICOTTA SALATA with GARLIC & THYME OIL

2-3 SERVINGS INGREDIENTS 1lb small fava beans in the pod = 1 cup shelled ¼ cup ricotta salata or feta, diced ¼ cup Niçoise olives 1 tablespoon A L’Olivier Garlic & Thyme Infused Extra Virgin Olive Oil Sea salt and freshly milled black pepper to taste PREPARATION To prep the beans: tear off the stem end of the pod and pull the string down to open the pods.

Blanch the beans in

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Young beans can be used without slipping the skins. Look for pods that are more green than brown and not too heavy or swollen. They are younger and more tender. If you find them in the freezer section at your market, stock up! boiling, lightly salted water for a minute then refresh in ice water.

Heat a pan on high heat, without adding any oil. Add the fava beans. Drop the heat to low. Sauté over low heat for 5 minutes.

Tip them into a serving bowl and stir in the olives and the cheese. Toss with the Garlic & Thyme Olive Oil. Season to taste with sea salt and pepper.

A L’OLIVIER

CRUSHED POTATO SALAD with LEMON THYME OLIVE OIL

Julienne the radishes and reserve them in a bowl of ice water.

Top, tail and blanch the green beans. Refresh under cold running water. Cut them into ½ lengths on the diagonal.

Peel the potato, cut into small cubes, and cook in lightly salted, boiling water until tender. Test after 5 minutes.

Put the tuna and the anchovy paste into a mixing bowl. Add the wine vinegar and olive oil. Mix well. Add the potato to the dressing and coarsely mash with the back of a fork. Stir in the green beans, capers and the chopped egg.

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INGREDIENTS 1 egg 1 large boiling potato 8 haricots vert (French string beans) 2 tablespoons Ortiz Bonita del Norte finely chopped 3 fillets Ortiz anchovies chopped to a paste 1 tablespoon of A L’Olivier Red Wine Vinegar from Bordeaux 2 tablespoons A L’Olivier Extra Virgin Olive Oil 1 tablespoon capers 1 tablespoons A L’Olivier Lemon Thyme Extra Virgin Olive Oil 1 black radish 1 pink radish 1 scallion white and green parts, thinly sliced on the diagonal

PREPARATION Put the egg in a small saucepan and cover with cold water. Bring to a boil. Cover the pot. Turn off the heat and let the egg cook for 8 minutes. Remove it from the hot water and plunge it into a bowl of ice water. Peel the shell and chop the egg.

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2 SERVINGS

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Plate. Drizzle with the Lemon Thyme infused oil, then scatter the radish julienne and scallions over.

ASPARAGUS VINAIGRETTE with LEMON INFUSED EXTRA VIRGIN OLIVE OIL, FRESH HERBS and PARMESAN 4 SERVINGS INGREDIENTS 1 bunch of green asparagus 4 small spring onions, sliced 2 tablespoons extra virgin olive oil 1/3 cup A L’Olivier Lemon Infused Olive Oil 2 tablespoons Balsamic Vinegar of Modena IGP 1 sprig of mint finely chopped 1 sprig of parsley finely chopped 1 sprig of basil finely chopped A few Parmesan shavings Fleur de sel to taste Cracked black pepper to taste

PREPARATION Trim and peel the asparagus about ½ way up each stalk. Pour a drizzle of olive oil into a pan heat over medium heat and sauté the onions until they soften. Add the asparagus and sauté for a minute. Cover the pan and adjust the heat to low. Cook for 5 minutes.

Prepare the vinaigrette by whisking the lemon olive oil with the balsamic until they emulsify.

Plate the asparagus and onions. Dress with the vinaigrette, salt and pepper to taste.

Sprinkle the herbs over, then the curls of Parmesan.

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A simple and refined way to pep up scallops, using mango vinegar. The method is easily adaptable to other seafoods.

PAN SEARED SCALLOPS with MANGO VINEGAR REDUCTION

INGREDIENTS I tablespoon A L’Olivier Extra Virgin Olive Oil 1 shallot, finely chopped Sea salt and black pepper to taste 6 scallops

4 tablespoons A L’Olivier Mango Fruit Pulp Vinegar Couple of big pinches of micro-greens Zest of 1 lime 2 tablespoon of pomegranate seeds 2 dragon fruit chips A L’Olivier Extra Virgin Olive Oil for finishing

PREPARATION. Heat the olive oil in a fry pan, over mediumlow heat. Add the shallot and cook until translucent. Remove with a slotted spoon and set aside. Do not wipe out the pan.

Add the shallots back to the pan. Deglaze the pan with the mango vinegar. Reduce by ½, then replace the scallops in the pan and warm through. Plate the scallops. Spoon the mango vinegar reduction over them.

Season the scallops with salt and pepper.

Reheat the olive oil over high. Add the scallops, then cook until golden brown on each side, about 1 minute per side. Remove and set aside. Drain away any residual oil.

Garnish with the dragon fruit chips or slices.

Scatter the pomegranate seeds, micro greens and lime zest. Finish each plate with a few drops of olive oil.

2 SERVINGS

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SOUTH EAST ASIAN INSPIRED SHRIMP SALAD with COCONUT & LIME VINAIGRETTE 4 SERVINGS

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SALAD INGREDIENTS 1 firm but fragrant mango, peeled and diced 1 red bell pepper cut into julienne 1 orange bell pepper cut into julienne 1 medium jicama, peeled and cut into matchsticks 1 carrot peeled and cut into matchsticks 1 cup cherry tomatoes, halved (mixed colors would be lovely) ½ head of red cabbage very thinly sliced ¼ cup A L’Olivier Coconut & Lime Vinaigrette (shake the bottle to emulsify) ¼ cup loosely packed cilantro leaves + 5 sprigs ¼ cup loosely packed Thai basil leaves SHRIMP INGREDIENTS ¼ cup A L’Olivier Coconut & Lime Vinaigrette (shake the bottle to emulsify) 1 inch piece of ginger, peeled and grated 1 teaspoon Pimenton de La Vera Picante 12, 16-20 count, heads on shrimp MAKE the SALAD. In a deep bowl, toss the vegetables with the vinaigrette. Spread the salad out on a platter. Scatter the cilantro and basil over everything. Garnish with the sprigs of cilantro.

MAKE the SHRIMP. Put the vinaigrette, ginger and paprika in a large mixing bowl. Stir them up. Add the shrimp and toss to coat. Put them in the refrigerator while you prepare the grill. If you are using skewers soak them in water. Grill the shrimp a minute or two on each side, until opaque. Arrange them on top of the vegetables.

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A L’OLIVIER

DUCK BREAST with FRESH FIGS and FLEUR de SEL 4 SERVINGS INGREDIENTS 1, lb. duck breast fillet 1 teaspoon + a pinch for finishing Esprit du Sel Fleur de Sel ½ teaspoon medium cracked black pepper 6 whole figs, halved lengthwise 1 oz. unsalted butter

2 teaspoons honey (Thyme or rosemary would be nice.

Lavender would be lovely) 1 tablespoon red wine vinegar 1 orange, juiced Zest from the orange A L’Olivier Fig Fruit Vinegar for finishing .

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PREPARATION Preheat the oven to 450°F. Place the rack in the center of the oven.

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Heat a cast iron frying pan over medium heat. Slice the skin side of the breast on the diagonal first in one direction, then the other to create a diamond lattice pattern. Do not cut through the fat cap. Rub fleur de sel and crushed black pepper into both sides of the breast. Place meat skin side down into the frying pan over medium heat and cook 4-5 minutes to render the fat and crisp the skin, turn and repeat for 2-3 minutes on meat side.

Remove the breast from the pan and drain the fat. Remove the meat and put it in the preheated oven for 2-3 minutes more. You want it to be rare to medium rare depending on your preference. Remove from the oven and let the breast rest on a board for 5 minutes.

PREP the FIGS. Remove the zest from the orange then juice it. Stir together the honey, vinegar and orange juice. Melt the butter, in a skillet, over medium heat. When the foam has subsided add the figs and sauté. Pour the honey mixture over the figs and reduce to a glaze, about 6-8 minutes.

TO SERVE Slice the duck breast on a diagonal and platter. Add the figs to the plate. Drizzle the glaze over the meat. Sprinkle the orange zest over. Finish with a generous pinch of fleur de sel and a drizzle of the fig fruit vinegar.

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A L’OLIVIER

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LAMB SKEWERS

Boneless chicken thighs could receive the same treatment too.

4 SERVINGS INGREDIENTS Two 2 lbs. leg of lamb or top round cut into 20, 1” cubes 1 ½ teaspoons sea salt 2 teaspoons cracked black pepper corns 1 oz. A L’Olivier Garlic & Thyme Infused Extra Virgin Olive Oil MAKE the SKEWERS. Pat the meat dry with paper towels.

Generously salt and pepper. Put it on a plate in the refrigerator for a 1/2 hour.

Combine the two oils for a total of ¼ cup. Transfer the meat to a bowl. Pour the oil over the meat and return it to the refrigerator for another hour. Soak wood or bamboo skewers in water while the meat marinates. Remove the meat from the oil.

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1 oz. A L’Olivier Marjoram Infused Extra Virgin Olive Oil 4 medium lemons, scrubbed and cut crosswise into 6 wedges 24 fresh bay laurel leaves 4 branches of rosemary to use as skewers (Optional)

GRILL the LAMB. Prepare a charcoal fire for direct heat or preheat the broiler to high. Skewer the lemon so that the cut side faces in, then a cube of lamb and a bay leaf. Repeat lemon, lamb, bay leaf using 5 cubes of meat per skewer. Don’t pack everything on too tightly. Grill or broil for a total of 6-8 minutes turning 3 or 4 times for medium rare.

A L’OLIVIER

PISSALADIÈRE Elizabeth David noted that French bakeries produced hefty slabs with bread dough but advocates for a more “polite” domestic version based on a short crust made with butter. Here is a polite version. You could buy dough from your favorite pizzeria. Take the dough from the refrigerator when you start the onions on the stove.

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as needed to prevent sticking and burning.

When they are done, retrieve the thyme and bay leaf.

SHORT PASTRY INGREDIENTS 1 cup all purpose flour ¼ teaspoon of salt 10 tablespoons unsalted butter 4 tablespoons ice water

MAKE the TART. Preheat the oven to 400°F.

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Put the rack in the upper 1/3 of the oven. Line a cookie sheet or sheet pan with baking parchment.

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Lightly flour your work surface. Roll out the room temperature dough 1/8 inch to ¼ inch thick into a free form rectangle. Roll the dough up on the pin and unroll it onto the pan. (You could use a 9” round fluted tart pan or flan ring if you prefer).

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TOPPING INGREDIENTS 4 tablespoons of A L’Olivier Extra Virgin Olive Oil 2 lbs. sweet white onions peeled and thinly sliced 2 cloves of garlic peeled and thinly sliced 4 sprigs of thyme 2 bay leaves Pinch each of sea salt and pepper 1 cup Niçoise or black oil cured olives 16 Ortiz “Old Style” salt cured anchovy fillets or anchovies packed in olive oil

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MAKE the SHORT PASTRY. Stir the salt into the flour. Cut the butter into the flour. Use your fingertips, a fork or a pastry cutter. You are aiming for a texture the resembles corn meal or coarse crumbs.

There can be some larger bits. Add in the ice water a tablespoon at a time. Gather the dough into a ball. Flatten it into a disk.

Wrap tightly in plastic wrap and refrigerate overnight or at least two hours. Bring the dough to room temperature before rolling.

Spread the onions to within a 1/2 inch of the edge of the crust. Make a lattice pattern with the anchovy fillets. Put 3 Niçoise or one oil cured olives in the center of each diamond.

Bake for 10-12 minutes until the crust is golden.

PREPARE the FILLING. Heat the oil in a sauté pan. Add the onions and the garlic stir to coat with oil. Add the thyme and the bay lea, salt and pepper. Give them a minute or two, then cover and turn the heat down to low. You want to sweat them down until they are almost a puree.

Stir every five minutes or so. Add more oil

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A L’OLIVIER

RED PEPPER DIP

ROUILLE

This simple delicious dip for crudités, to bind a salad, as an accompaniment to cold roast chicken,

This is a sauce to accompany Mediterranean fish soups. You can stir it into the broth or dab it on the fish. Some sources compound it of breadcrumbs and oil. Others replace the crumbs with a potato fished out of the stew pot.

Other versions call for an egg yolk and mount it in a mortar and pestle like a mayonnaise. Some call for saffron and sweet red pepper, some not. All call for chili or Cayenne pepper. That said, try using harissa. This recipe is an unorthodox amalgam of others that produces a well flavored emulsion.

PREPARATION Whisk the crème fraîche with the vinegar until the color evens out.

Put it in a pretty bowl or a red bell pepper and finish with a sprinkle of salt and a pinch of black pepper.

INGREDIENTS 2 cloves of garlic Pinch of fine sea salt 1 tablespoon of roasted red pepper that has been chopped or pounded into a paste 1 1/4 teaspoon of harissa, or pinch of Cayenne, or a dash or two of hot sauce 1 small pinch of saffron toasted ever so briefly in a hot skillet and crumbled (Optional) ½ cup of fresh breadcrumbs, soaked in water and then squeezed to expel it 1 egg yolk at room temperature 1/2 cup A L’Olivier Extra Virgin Olive Oil

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INGREDIENTS 1 cup crème fraîche or sour cream ¼ cup A L’Olivier Basque Pepper Fruit Vinegar Esprit Du Sel Fleur de Sel Freshly ground black pepper to taste

MAKE the BASE Pound the garlic into a paste with a pinch of sea salt. Blend in the roasted pepper puree and the harissa. Add the saffron if you opted to use it. Stir this paste into the breadcrumbs until well blended.

EMULSIFY Make a mayonnaise using the hand mixer to whip the oil into the egg yolk one drop at a time until the sauce begins to emulsify, then you can increase to a trickle.

AMALGAMATE Fold the mayonnaise into the breadcrumb mixture.

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A L’OLIVIER

FRENCH VINAIGRETTE The proportions for French Vinaigrette are 1 part vinegar to 3 parts oil. It is permissible in the French canon to use lemon juice or a blend of lemon and vinegar, a neutral vegetable oil or olive oil. We prefer to use excellent vinegar and extra virgin olive or an olive and nut oil blend. Here is the classic formulation:

Picual or Arbequina extra virgin olive oil combined with Reserva Shery Vinegar or A L’Olivier Basque Pepper Vinegar.

MAKES 1/2 CUP INGREDIENTS 2 tablespoons A L’Olivier Red Wine Vinegar from Bordeaux 1/8 teaspoon sea salt ½ teaspoon Edmond Fallot Dijon mustard 6 tablespoons of A L’Olivier Extra Virgin Olive Oil Freshly milled black pepper

infused extra virgin olive oil with A L’Olivier Fig Fruit Vinegar.

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A L’ Olivier Basil infused extra

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virgin olive oil with A L’Olivier

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PREPARATION Whisk together in a small bowl red wine vinegar and sea salt until the salt dissolves. Whisk in Dijon mustard. Whisk in extra virgin olive oil, 1 tablespoon at a time, until the sauce is completely emulsified.

Season with freshly milled black pepper.

Marina Colonna Mandarin

You have mastered the classic recipe. Break with tradition and experiment with new flavors. The master recipe can be infinitely varied depending on the oil, vinegar, and mustard you choose.

Here are some ideas in the column to the right.

Lemon Grapefruit Vinegar.

A L’ Olivier Lemon Thyme Infused Extra Virgin Olive Oil and Shallot Infused Red Wine Vinegar.

A L’Olivier Walnut Oil blended with extra virgin olive oil, Fallot Walnut Dijon Mustard and A L’Olivier Apple Cider Vinegar from Normandy.

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