Pressed olive and fresh Provençal herbs
- A 100% natural and artisanal Provençal product
- A mild and fragrant olive oil
- A perfect balance between olives and Provençal herbs
$28.00
Item code:
72HE3R250
EAN code:
3547130110423
Contenance:
8.4 FL OZ
A natural, 100% artisanal product inspired by the terroir of Provence.
Born in the heart of the Luberon region, this olive and herbs of Provence oil is the result of the simultaneous pressing of fresh olives and carefully selected aromatic herbs. This authentic method preserves the full intensity of the flavor and creates a deliciously fragrant and balanced oil. You will discover the fresh aromas of olives, thyme, rosemary, savory, and oregano, true treasures of Provence.
Ideal for enhancing your salads, grilled meats, and Mediterranean dishes, it brings a touch of sunshine to your cooking. A natural and 100% artisanal product, directly inspired by the Provençal terroir.
Tomato tart Ratatouille Focaccia Vegetable tian Marinades Roast chicken Cream cheese Pistou soup All tomato sauces
Name: Olive & and fresh Provencal herbs Specialty
Net quantity : 250ml
Origin: Product of France
Ingredient List : Olives 99.2% Provencal herbs 0.8%
Storage conditions: Keep in a cool & dark place
Herbes de Provence Focaccia
Serves: 6 | Preparation: 20 min + 3 h resting
Ingredients:
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250 g (about 2 cups) all-purpose flour
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150 ml (2/3 cup) water
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3 g (1 tsp) dry baker’s yeast
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1 sprig rosemary
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Fleur de sel (coarse sea salt)
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Olive oil “La Classique”
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Olive & Herbes de Provence pressed oil
Instructions:
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In a large bowl, mix the flour with 1–2 tsp of fleur de sel. Crumble in the yeast and add a third of the water. Knead, then gradually add a bit more water and 1 tbsp olive oil. Mix, and finally add the remaining water while continuing to mix. You should get a dough that holds together but isn’t completely smooth. Cover the bowl with a cloth and let rise for 2 hours at room temperature (ideally around 77°F/25°C). The dough should double in size.
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Line a rectangular baking sheet with parchment paper, lightly oil it, and place the dough ball on it without touching it. Let it rise in the turned-off oven for 30 minutes—it will develop bubbles.
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In a small bowl, mix 4 tbsp water, 2 tbsp olive oil, and 1 tbsp Olive & Herbes de Provence oil. Gently stretch the dough toward the edges of the baking sheet, creating small holes while keeping the air bubbles. Pour the water/oil mixture over the dough and let it rise again in the turned-off oven for 30 minutes.
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Remove the tray from the oven, preheat a conventional oven to 220°C (425°F) for 10 minutes. Place small sprigs of rosemary on the dough and bake for 20 minutes until the crust is golden. Serve warm or cold as an appetizer with small bowls of olive & rosemary oil.
Tip: Also delicious with basil-infused olive oil.
