Fresh citrus fruits and herbs have been carefully chosen to give the best of their aromatic characteristics to these extra virgin oils following the ancestral process of enfleurage. Inspired by perfumery, this method consists in making olive oil absorb aromatic molecules from fruits or fresh plants, by decoction, in order to obtain a natural, powerful and authentic aromatization. The French origin of fresh plants is guaranteed and they are picked in season, at the time of day when they develop the most aromas. OLIVE OIL WITH ESPELETTE PEPPER (Piment d’Espelette) IN THE KITCHEN Eggplant caviar with olive oil and Espelette chilli pepper Duck breast marinated with Espelette chilli pepper and pink berries Basque chicken with olive oil and Espelette chilli pepper Papillote of cod with Espelette chilli pepper and coriander Ewe’s bread with Espelette chilli pepper and black cherry jam Spicy chocolate mousse with olive oil and Espelette chilli pepper
