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Garlic Oil
Description
Garlic lovers will adore this powerful garlic infused oil! Add the kick of fresh garlic to pizzas, pasta, salad dressings and even stir fries with a drizzle of this infused oil.
Fresh garlic is naturally infused in sunflower for an intense natural flavour. The oil is ideal for drizzling over a dish as a finishing touch, but is also suitable for cooking at low and medium temperatures.
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, garlic.
Quick Comparison
| Settings | Garlic Oil remove | Pommery Espelette Pepper Mustard remove | Fish Soup with Espelette Pepper remove | Pommery Mustard with Truffle remove | Pommery Green Peppercorn Mustard remove | Eiffel Bon Bons Watermelon remove |
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| Price | 7.44€ | 6.88€ | 11.19€ | 14.94€ | 8.13€ | 3.60€ |
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| Content | Garlic lovers will adore this powerful garlic infused oil! Add the kick of fresh garlic to pizzas, pasta, salad dressings and even stir fries with a drizzle of this infused oil. Fresh garlic is naturally infused in sunflower for an intense natural flavour. The oil is ideal for drizzling over a dish as a finishing touch, but is also suitable for cooking at low and medium temperatures. 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, garlic. | Pommery Espelette pepper mustard is a nutty wholegrain mustard with the distinctive hot flavour of Espelette pepper. Serve with any grilled meat at the table, or use to coat steaks or chicken breasts just before cooking. Espelette pepper is from the Basque region of France. It is the defining flavour of traditional Basque dishes like piperade fish stew, and also of Bayonne cured ham. It’s a mildly hot chilli pepper with a sweet-smoky flavour. 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, spanning over one thousand years. 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, pimento from Espelette (3%), spices. Contains allergens: mustard. | Fish soup with espelette pepper is the spirit of the Basque people in a jar. The classic French soup has been given a Basque makeover with the delicate warmth of espelette pepper. For a quick gourmet supper or starter, enjoy the fish soup piping hot with croutons, a garlicky rouille and grated gruyère cheese on the side. The fish in this soup are all locally sourced from the Basque coast. 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: water, rockfish (weevers, tub gurnards, gurnards, scorpion fish) (40%), tomato puree, carrots, onions, leeks, starch, salt, garlic, olive oil, espelette pepper PDO (0.1%), thyme. Contains allergens: fish. | Pommery mustard with truffle will instantly elevate any steak to new gourmet heights. Or enrich a cream sauce with a spoonful of the tangy Dijon-style mustard with earthy black truffle depth. 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, truffle (3%) (Tuber melanosprum [50%], Tuber brumale [50%]), aroma, spices, grape seed oil, cep preservative, sodium bisulphite. Contains allergens: mustard. Contains sulphites. | Pommery green peppercorn mustard is regarded by many chefs as the greatest example of green peppercorn mustard in the world. Stir into a cream sauce for steak or chicken, or serve with cold meats. The green peppercorns are fragrant, slightly tart and bursting with peppery hotness. On its own the mustard is a great partner for veal and potatoes. Or even try glazing cauliflower with the mustard before roasting. 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, green peppercorns (10%), salt, preservative (sodium bisulphite). Contains allergens: mustard. Contains sulphites. | All the taste of France in a chewy fruit ball! Each of these sweet watermelon Bon Bon candies is like a night in Paris, but better! Fun fact: The Eiffel Tower was almost destroyed until it was given radio antennas in 1898!
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