French olive oil is a true culinary treasure capable of enhancing holiday dishes. It can turn a traditional dish into a unique creation. Today, olive oil plays an essential role in the preparation of starters, main courses, and desserts. By playing with the different flavors of olive oil — mild, fruity, intense — classic recipes become more surprising and personal. Often, just a drizzle of olive oil is enough!
The flavor of olive oil in holiday appetizers:
Scallop carpaccio with olive oilFinely slice the scallops and arrange on a plate.
- Add a drizzle of extra virgin olive oil.
- Sprinkle with lemon zest and a few grains of fleur de sel.
- Serve with lightly toasted bread.
Variation: replace scallops with smoked salmon.
Tip: Choose a PDO Extra Virgin Olive Oil from Vallée des Baux de Provence by Denis Fage, with a green fruity profile. This olive oil is smooth, delicate, and velvety — perfect for all fish and shellfish dishes.
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Red kuri squash velouté with olive oil and hazelnuts
- Prepare a squash velouté and during cooking, add a touch of olive oil for a silky texture.
- Serve with a drizzle of fruity olive oil, crushed hazelnuts, and a few shavings of parmesan.
Tip: Choose a PDO Organic Extra Virgin Olive Oil from Vallon de L’Allamande in Provence. This olive oil from the Var region has a distinctive green fruitiness with herbal notes.
Burrata with olive oil and citrus fruitsPlace a creamy burrata in the center of the plate.
- Drizzle with mild olive oil and add orange and grapefruit segments.
- Sprinkle with crushed pistachios and a few basil leaves.
Tip: Choose a green fruity Bouteillan olive oil from Moulin Paradis.
Traditional main courses with olive oil, easy to prepare
Roast beef with olive oil and rosemary sauce
- Roast the beef in the oven.
- Make a light sauce with olive oil, fresh rosemary, garlic, and a bit of reduced meat juice.
- Serve with sweet potato purée flavored with olive oil and nutmeg.
Tip: Choose the PDO Nyons Olive Oil from Moulin de Haute Provence. Its ripe fruity profile is rare and well-known.
Herb-crusted salmon with olive oil
- Coat a salmon fillet with a crust of fresh herbs (parsley, chives, dill) mixed with breadcrumbs and a generous amount of extra virgin olive oil.
- Bake in the oven.
- Serve with a creamy parmesan risotto drizzled with extra virgin olive oil.
Tip: Use Nyons PDO olive oil from Moulin de Haute Provence or an intense green fruity organic olive oil from Haute Provence “Les Olivettes de Lure” by Laurent Tellier.
Duck breast with olive oil and honey, with thyme-roasted vegetables– Sear the duck breast skin-side down.
- When serving, drizzle with a mixture of olive oil, honey, and balsamic vinegar.
- Serve with oven-roasted vegetables (parsnips, carrots, beets) drizzled with olive oil and fresh thyme.
Tip: Honey and olive oil create the perfect sweet and savory balance for holiday meals. Choose a beekeeper’s honey from the Var by Frédéric Forton or one from Drôme Provençale by Michel Fayant. Use a traditional-style ripe fruity olive oil: PDO Extra Virgin Olive Oil from Vallée des Baux de Provence or “Moulin Paradis” old-style olive oil. You may also opt for the Nyons PDO olive oil from Moulin de Haute Provence, ideal for poultry and fish.
Festive desserts: sweetness and originality
Olive oil, orange, and almond cake
- Prepare a cake using almond flour, orange zest, and juice.
- Replace the butter with mild olive oil for a moist texture.
- Top with orange glaze and slivered almonds.
Tip: Olive oil adds a delicate, original flavor and is a perfect butter substitute. Nyons PDO olive oil from Moulin de Haute Provence is ideal for soft cakes and chocolate fondants.
Olive oil and lemon ice cream served with candied fruits
- Make homemade ice cream using mild olive oil and lemon juice.
- Serve with pieces of candied or dried fruits (figs, oranges, dates).
Tip: Nyons PDO olive oil from Moulin de Haute Provence is perfect for homemade ice cream.
Poached pears with olive oil, honey, and spices– Poach pears in a syrup made with honey, water, cinnamon, and star anise.
- When serving, drizzle with fruity extra virgin olive oil and garnish with crushed pistachios.
Tip: PDO Organic Extra Virgin Olive Oil from Vallon de L’Allamande in Provence or Denis Fage’s PDO Extra Virgin Olive Oil from Vallée des Baux de Provence will bring aromatic depth to this light dessert.
French olive oil, thanks to its finesse and diversity, pairs perfectly with starters, main courses, and desserts. It elegantly takes its place at the holiday table alongside poultry, meat, fish, vegetables, risottos, and salads.
