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Alziari Provence Olive Oil Gift Box
Description
The Alziari Provence olive oil gift box is a celebration of French olives, tomatoes and herbs. Discover Alziari’s soft and fruity extra virgin olive oil from Provence – a blend that’s been a secret since 1868.
It also includes a classic blend of herbes de Provence, a versatile seasoning blend for meat, fish and vegetables. Or sprinkle into the olive oil and use as a dip for fresh, crusty bread.
Then transport yourself to the south of France with the black olive tapenade and dried tomato paste. Spread generously on fresh bread or crackers, and enjoy with a glass of wine.
Nicolas Alziari began producing olive oil in Nice in 1868. For 140 years, Alziari have been producing fine French olive oil, expertly blending olives from different terroirs to get the best flavour.
Alziari are one of the few European olive oil producers to champion the ‘Genoese’ method of cold extraction. The freshly picked olives are slowly ground for 2-3 hours to release the oils into a stone basin. The basin is then filled with cold water, and left until the fresh oil floats to the top. It’s collected immediately, and decanted straight into tins and bottles.
Ingredients: Extra virgin olive oil extra virgin olive oil obtained by cold extraction Black olive tapenade black olive pulp (93%), capers (3%), olive oil (2%), salt, herbs & spices, anchovy paste (0.7%) Herbes de Provence rosemary, savory, marjoram, thyme, basil Dried tomato paste dried tomatoes 80%, extra virgin olive oil, herbs & spices, salt. Contains allergens: fish.
Quick Comparison
| Settings | Alziari Provence Olive Oil Gift Box remove | Pommery Honey Mustard remove | Pommery Firemen's Mustard remove | Pommery Voatsiperifery Pepper Mustard remove | Basque Piperade with Espelette Pepper remove | Pommery Wholegrain Mustard - Moutarde de Meaux remove |
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| Price | 40.63€ | 8.13€ | 8.13€ | 10.63€ | 6.88€ | 8.13€ |
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| Content | The Alziari Provence olive oil gift box is a celebration of French olives, tomatoes and herbs. Discover Alziari’s soft and fruity extra virgin olive oil from Provence – a blend that’s been a secret since 1868. It also includes a classic blend of herbes de Provence, a versatile seasoning blend for meat, fish and vegetables. Or sprinkle into the olive oil and use as a dip for fresh, crusty bread. Then transport yourself to the south of France with the black olive tapenade and dried tomato paste. Spread generously on fresh bread or crackers, and enjoy with a glass of wine. Nicolas Alziari began producing olive oil in Nice in 1868. For 140 years, Alziari have been producing fine French olive oil, expertly blending olives from different terroirs to get the best flavour. Alziari are one of the few European olive oil producers to champion the ‘Genoese’ method of cold extraction. The freshly picked olives are slowly ground for 2-3 hours to release the oils into a stone basin. The basin is then filled with cold water, and left until the fresh oil floats to the top. It’s collected immediately, and decanted straight into tins and bottles. Ingredients: Extra virgin olive oil extra virgin olive oil obtained by cold extraction Black olive tapenade black olive pulp (93%), capers (3%), olive oil (2%), salt, herbs & spices, anchovy paste (0.7%) Herbes de Provence rosemary, savory, marjoram, thyme, basil Dried tomato paste dried tomatoes 80%, extra virgin olive oil, herbs & spices, salt. Contains allergens: fish. | Pommery honey mustard is dark, thick and sweet – ideal for glazing a joint of ham or gammon. It won the bronze award in the honey mustard category at the 2014 World-Wide Mustard Competition. In France, they take a different approach to honey mustard than the rest of the world. Honey is usually added simply to make the mustard sweeter, but French moutardiers specially select the honey they use to give a distinctive flavour as well as sweetness. Try Pommery honey mustard with roast or grilled chicken. Or mix with olive oil, white wine vinegar and black pepper for gourmet salad dressing. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Some separation may occur in storage. Stir well before use. Ingredients: water, mustard seeds, vinegar, honey (27%), pectin vinegar, salt, spices. Contains allergens: mustard. | Pommery firemen’s mustard is a tongue-tingling blend of strong French mustard and hot chilli pepper. The firemen’s mustard won medals at the World-Wide Mustard Competition in 2016 and 2017. Slather the mustard over pork or beef before grilling, barbecuing or roasting. The mustard will give a sticky crust with chilli heat. Or serve at the table as a condiment with steak, sausages, burgers or green vegetables. You can even stir it through sauerkraut for a hot-and-sour accompaniment to schnitzel. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, hot pepper natural flavour, salt, preservative (sodium bisulphite), spices. Contains allergens: mustard. Contains sulphites. | Pommery voatsiperifery pepper mustard is a unique combination of gourmet French mustard and the citrus-pine notes of voatsiperifery pepper. The mustard is a great partner for pork. Try with sausages or pork chops, or transform your Sunday roast. Voatsiperifery is a rare pepper from Madagascar. It only grows wild in the Madagascan rainforests, and the plants can grow as tall as 20 metres. This makes harvesting very difficult, especially as it’s harvested by hand! Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, salt, Voatsiperifery pepper from Madagascar (2.5%), preservative (sodium bisulphite). Contains allergens: mustard. Contains sulphites. | Basque piperade with espelette pepper is the authentic taste of Basque cuisine in a jar. It’s made with green peppers, tomatoes and onions to reflect the colours of the Basque flag. To enjoy the piperade in true Basque fashion, heat through and serve with pan fried Bayonne ham - but thick slices of any cured ham will do! It’s also popularly served with a beaten egg stirred through the piperade towards the end of cooking. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: tomatoes (59%), peppers (16%), onions (14%), sugar, vegetable oils (sunflower, olive), salt, corn flour, garlic, thyme, pepper, espelette pepper PDO. | Pommery wholegrain mustard is known all over the world for being one of the finest wholegrain mustards ever made. Well-balanced with a rich, nutty flavour, this wholegrain mustard is the perfect partner for ham, beef and chicken. The recipe has remained unchanged since at least 1632. The world-renowned gourmand and epicure, Brillat-Savarin, dubbed Pommery wholegrain mustard as ‘the mustard of gourmets’. When it was first made, the mustard could even be found on the dining table at the French royal court! As well as serving as a condiment, try using the wholegrain mustard in a salad dressing. Or mix with mayonnaise and stir through new potatoes with pieces of crispy bacon. Garnish with parsley, and serve as a warm alternative to potato salad. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. How to Open This jar is stoppered with cork and sealed with wax in the traditional way. To open the jar, use the back of a knife to break the edges of the wax until only a circle is left in the middle. Use a stiff bristle brush to clear away any wax fragments so they don’t fall in the mustard when you open it. Carefully insert the blade of the knife under the seal and run the knife around to separate the wax from the rim of the jar. Then lever the cork stopper out. Ingredients: water, mustard seeds, vinegar, salt, spices. Contains allergens: mustard. |
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