Flavors of Traditional Olive and Cep Mushroom Oil from Huilerie Beaujolaise
The fusion of olives and cep mushrooms within this oil creates a complex and rich aromatic bouquet. Olives bring fresh grassy notes, tomato leaf, almond, and pepper, creating a fresh and vegetal base. Meanwhile, the ceps add an earthy and woody depth, offering rich and umami flavors of wild mushrooms. Together, these aromas combine to create an oil perfumed with hints of fresh olives and mushrooms.
The History of Traditional Olive and Cep Mushroom Oil
Huilerie Beaujolaise, faithful to its motto "one fruit, one oil," has created the bold combination of olive oil and ceps. This innovative idea arose from their desire to explore new flavors by combining two rich and distinct elements from nature. By marrying olive oil, a Mediterranean treasure, with the intense aroma of ceps, these oil artisans have created an olive oil with ceps, a fusion that awakens the taste buds and offers a unique culinary experience.
Artisanal Production by Huilerie Beaujolaise
Dried ceps are added to the olive oil mixture, which consists of grignon oil and extra virgin olive oil, before being macerated for several hours. The oil is then separated from the ceps, and the filtrate is pressed to obtain an oil that is mixed with the one originally used. This new blend is filtered to create the famous olive and cep mushroom oil.
How to Use Olive and Cep Mushroom Oil from Huilerie Beaujolaise in Cooking
Traditional virgin olive and cep mushroom oil captures the natural flavors of cep mushrooms, creating a flavor combination to accompany your fricassées, fish, and salads. Its olive and cep mushroom flavors allow you to rediscover the freshness of nature in every dish.
Suggestions for Using Virgin Olive and Cep Mushroom Oil
- - Cep Mushroom Risotto with Olive and Cep Mushroom Oil: Rehydrate dried ceps in a large bowl of cold water for 30 minutes. Sauté onions in a tablespoon of olive and cep mushroom oil. Add rice, wine, and cover. Then add chicken broth and let it cook. Remove the mushrooms and sauté them in a pan with olive and cep mushroom oil and garlic. Incorporate Parmesan cheese and the mushrooms into the risotto. You can add a final drizzle of oil and serve.
- - Mushroom Pasta: Cook your pasta, drain it, and reserve a cup of pasta water. Heat olive and cep mushroom oil in a pan, add garlic, shallots, and sauté them. Add mushrooms and pour in the heavy cream. Add the pasta with the sauce, then season with salt and pepper.
- - Pan-Fried Vegetables with Olive and Cep Mushroom Oil: In a pan, heat olive and cep mushroom oil and add red onion. Then add carrots, parsnips, and butternut squash to the pan. Sauté the vegetables, then add sliced mushrooms and three sprigs of thyme to the pan. Season with salt and pepper during cooking. Remove from heat and sprinkle the vegetables with pecans and a drizzle of oil. Serve hot.
|Ingredients||refined olive pomace oil (68,2%), extra virgin olive oil (22,7%),|
|dehydrated ceps (Boletus edulis) (9,1%).|
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 3700 kJ / 900 kcal
VN Matière grasse (fat) : 100 g
Dont acide gras saturés (of which saturated fat) : 16 g
VN Glucides (carbohydrate) : 0 g
Dont sucres (of which sugars) : 0 g
VN Protéines (protein) : 0 g
Vn Sel (salt) : 0 mg