Flavored oils, smoke, truffle, citron, porcini | Le Delas
Flavored oils, smoked, truffle, citron, boletus, lobster infused...
With a neutral rapeseed oil base, the white truffle flavours give a powerful aroma to this oil, which can be used both raw and cooked.
This brown oil with red highlights has a slightly sweet, fruity flavour with powerful, balanced aromas and a long finish. It is an excellent flavour enhancer, ideal for vegetable gratins and pumpkin or squash veloutés. A few drops are enough to enhance red meats, potato salad or to flavour an omelette.
On a neutral rapeseed oil base, truffle aromas with black truffle flavours give a powerful fragrance to this oil, which can be used both raw and cooked. This 1L format is particularly suitable for catering professionals.
To flavor all truffle dishes, this flavored olive oil is particularly practical. The flavor of the black truffle is in fact perfectly blended with that of the olive oil and it is not necessary to redilute the oil to achieve a balanced taste. This oil can therefore be used directly in purées, pasta dishes, risottos, omelettes... or any other dish with white truffles.
The flavor of the black winter truffle is perfectly restored in this Italian olive oil. Not recommended for cooking, this oil is ideal for finishing many preparations such as risotto, omelette or mashed potatoes. It is particularly appreciated for seasoning. To preserve the aromas of this oil, it is recommended to keep it away from light, to avoid temperature shocks and to store it in a cold place once opened.
Lobster-infused grapeseed oil. A real culinary aid, this oil is used to season and spice up your dishes as varied as seafood salads, raw or cooked fish fillets, scallop carpaccio, rice, pasta.
Exceptional product that combines the delicacy of the Salonenque variety with the flavors of mandarin notes from the citrus fruit citron.
Olive oil and citron will accompany white meats such as veal and chicken. Also try with a scallop carpaccio or a pumpkin velouté.
On a neutral base of rapeseed oil, the aromas of lime are revealed. Well scented and slightly colored, this oil is used in savory preparations (tartars, rice dishes or even fish papillotes), or sweet (fruit salad, marinades and even biscuits).
For use as it is or with extra virgin olive oil.
On a neutral base of rapeseed oil, the smoky aromas give a powerful and surprising flavor to this oil which is very suitable for seasoning vegetables with a strong taste, such as radishes for example. It can be used both raw and cooked.
This extra virgin olive oil flavored with black truffle will suit your preparations of all sauces (vinaigrette, mayonnaise...), but will also bring a singular touch to many hot preparations such as mashed potatoes, pasta, risottos, scallops...
To flavor, all year round, all truffle dishes, this flavored olive oil is particularly practical. The flavor of the black truffle is in fact perfectly blended with that of the olive oil and it is not necessary to redilute the oil to achieve a balanced taste. This oil can therefore be used directly in purées, pasta dishes, risottos, omelettes… or any other black truffle dish.
On a neutral base of rapeseed oil, the aromas of orange enhance savory preparations – tagines, tartars, rice dishes or even fish papillotes – or sweet, fruit salad, marinades and even biscuits.
To flavor, all year round, all truffle dishes, this flavored olive oil is particularly practical. The scent of the white truffle is in fact perfectly blended with that of the olive oil and it is not necessary to redilute the oil to achieve a balanced taste. This oil can therefore be used directly in purées, pasta dishes, risottos, omelettes... or any other dish with white truffles.
On a neutral base of rapeseed oil, the aromas of porcini mushrooms are discreetly perfumed. This oil can be used both raw and cooked and is very suitable for risottos, scrambled eggs or potato dishes.
With a neutral rapeseed oil base, the black truffle flavours give a powerful aroma to this oil, which can be used both raw and cooked.
This Koroneiki olive oil is late-harvested, then infused with fresh basil for intense, natural flavours. Unheated and with no added flavorings, it preserves the organoleptic properties of the oil and basil for optimum quality. This oil infused with fresh basil adds a touch of freshness to your tomato salads, burrata, pan-fried vegetables... It's a real asset in your kitchen.
This late-harvest Koroneiki Oil-based preparation restores all the flavors of infused fresh garlic, without the use of aromas. The oil is not heated in order to respect all of its organoleptic properties and to obtain flavors of unique intensity. It sublimates your gazpachos, grilled fish, bruschettas...
On a neutral base of rapeseed oil, the aromas of basil are very present in this colored oil. Ideal in a tomato-based mixed salad, it gives a touch of sunshine to seasonings. It can also flavor pasta, risottos or papillotes for example.
This flavoured olive oil is particularly practical for flavouring truffle dishes all year round. The flavour of the black truffle blends perfectly with that of the olive oil, and there's no need to redilute the oil to achieve a balanced taste. This oil can therefore be used, at the end of cooking, directly in purées, pasta dishes, risottos, omelettes... or any other dish with black truffles.
This preparation based on late harvest Koroneiki Oil restores all the flavors of infused fresh chilli, without the use of aromas. The oil is not heated in order to respect all of its organoleptic properties and to obtain flavors of unique intensity. It sublimates your homemade pizzas, beef carpaccios, tomato sauces...
This exceptional oil reveals an intense and natural aroma of white truffle. Not recommended for cooking, it is ideal for finishing many preparations such as risotto or white meat for example. It also flavors raw vegetables or mixed salads. To preserve the aromas of this oil, keep it away from light, avoid thermal shocks and store it in a cool place after opening.
This flavoured olive oil is particularly practical for flavouring truffle dishes all year round. The flavour of the black truffle blends perfectly with that of the olive oil, and there's no need to redilute the oil to achieve a balanced taste. This oil can therefore be used, at the end of cooking, directly in purées, pasta dishes, risottos, omelettes... or any other dish with black truffles. Its practical bottle format is ideal for restaurateurs, chefs and gastronomy professionals, facilitating precise dosage and optimal storage.
This flavoured olive oil is particularly practical for flavouring truffle dishes all year round. The flavour of the white truffle blends perfectly with that of the olive oil, and there's no need to redilute the oil to achieve a balanced taste. This oil can therefore be used, at the end of cooking, directly in purées, pasta dishes, risottos, omelettes... or any other dish with white truffles. Its container format is ideal for restaurateurs, chefs and gastronomy professionals, facilitating precise dosage and optimal storage.