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Basil Oil
Description
Basil infused oil is the easy way to add the uplifting, peppery notes of this popular herb to pasta dishes or stone baked pizza.
The freshest young basil is naturally infused with sunflower oil for an intense flavour. As well as being a great finishing oil for chicken, salads and pasta dishes, the infused oil is also suitable for cooking at low and medium temperatures. Try adding to a pasta sauce during cooking, or even add to the pan towards the end of frying halloumi.
La Tourangelle is a family-owned business that has been producing gourmet oils in France since the mid-1800s. At the time La Tourangelle was founded, each village had a mill which roasted and extracted the oil from nuts gathered by local farmers.
Though industrialisation largely rendered this practice obsolete, La Tourangelle are passionate about keeping that spirit alive. They still use traditional extracting methods, and some of the equipment they use even comes from their original mill. Their high-quality oils shine both in cooking and as finishing touches.
Ingredients: sunflower oil, basil.
Quick Comparison
| Settings | Basil Oil remove | Pommery Mustard Trio remove | Basque Veal Axoa Stew with Espelette Pepper remove | Pommery Sherry Vinegar remove | Pommery Gingerbread Mustard remove | Pommery Wholegrain Mustard - Moutarde de Meaux remove |
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| Price | 8.13€ | 18.69€ | 15.63€ | 6.88€ | 8.13€ | 8.13€ |
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| Content | Basil infused oil is the easy way to add the uplifting, peppery notes of this popular herb to pasta dishes or stone baked pizza. The freshest young basil is naturally infused with sunflower oil for an intense flavour. As well as being a great finishing oil for chicken, salads and pasta dishes, the infused oil is also suitable for cooking at low and medium temperatures. Try adding to a pasta sauce during cooking, or even add to the pan towards the end of frying halloumi. La Tourangelle is a family-owned business that has been producing gourmet oils in France since the mid-1800s. At the time La Tourangelle was founded, each village had a mill which roasted and extracted the oil from nuts gathered by local farmers. Though industrialisation largely rendered this practice obsolete, La Tourangelle are passionate about keeping that spirit alive. They still use traditional extracting methods, and some of the equipment they use even comes from their original mill. Their high-quality oils shine both in cooking and as finishing touches. Ingredients: sunflower oil, basil. | The Pommery mustard trio is the perfect way to sample different mustards from this award-winning moutardier. Featuring gourmet French, Dijon and wholegrain mustards that are expertly blended with herbs and spices. The trio includes:
| Basque veal axoa stew with espelette pepper is an instant taste of classic Basque cuisine – just heat through! Veal axoa is a warming dish that was traditionally served at fairs and on market days. To serve the veal axoa, empty into a pan and heat through. Serve with rice or potatoes. 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: French origin veal meat (74%), peppers, onions, salt, vegetable oils (sunflower, olive), corn flour, garlic, espelette pepper PDO (0.08%), thyme. | Pommery sherry vinegar is a rich, aromatic vinegar that lifts almost any dish. The sherry vinegar is made in the Jerez region of Spain, and specially selected by Moutarde de Meaux for their range of Pommery vinegars. Use Pommery sherry vinegar to deglaze pans or in meat marinades. Add a splash to a cream sauce for chicken or lobster. The sherry vinegar is a great partner for artichokes, and use alongside walnut oil for a stunning salad dressing. Moutarde de Meaux are perhaps best known for their award-winning and world-famous Pommery mustards. They’ve also been producing vinegar since 1865, with the same care and passion for great flavour. Just like their mustards, Pommery vinegars come in traditional stoneware bottles with a natural cork stopper and wax seal. How to Open This bottle is stoppered with cork and sealed with wax in the traditional way. To open the bottle, use the back of a rounded butter 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 vinegar 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 bottle. Then lever the cork stopper out. Ingredients: sherry wine vinegar (7% acidity). Contains sulphites. | Pommery gingerbread mustard will change the way you think of mustard forever! This unique French mustard is blended with real gingerbread, bringing notes of orange, cinnamon and nutmeg. Serve the sweet mustard with white meat like chicken and turkey. Try it with ham, cheese or pork pies to liven up your lunch, or even enjoy it spread on a hunk of fresh baguette with creamy butter. 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, honey, pectin, salt, gingerbread (3%) (rye flour, milk, sunflower oil, baking powder, natural essence of orange), aroma, spices. Contains allergens: mustard, gluten (rye), milk, celery. | 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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