When olive oil goes beyond culinary borders: some Japanese- and tropical-inspired recipes for unforgettable festive meals!
Olive oil is no longer limited to Provençal and Mediterranean cooking. It finds its place with flair in Asian and exotic dishes, creating unconventional yet harmonious combinations.
Discover Japanese- and tropical-inspired cuisine paired with high-quality French olive oils.
Starters with exotic and Japanese influences
Salmon sashimi with olive oil and yuzu (Japanese-inspired cuisine)
Arrange thin slices of fresh salmon on a plate.
Drizzle with a fruity olive oil and a few drops of yuzu juice for a zesty twist.
Sprinkle with toasted sesame seeds, chopped chives, and lime zest.
Tip: The organic AOP Fruity Green Olive Oil from Provence from Vallon de L’Allamande, with its herbal notes, enhances the mildness of the salmon and the fresh tones of the yuzu.
Red tuna tartare with olive oil, ginger, and mango (exotic-inspired cuisine)
Dice fresh red tuna and add chunks of ripe mango.
Season with a mild olive oil emulsion, grated ginger, and a dash of soy sauce.
Top with fresh coriander.
Tip: Choose an Extra Virgin Olive Oil PDO from Vallée des Baux de Provence by Denis Fage with a green fruity profile. It pairs perfectly with raw fish.
Marinated shrimp with olive oil, lemon, and coconut (exotic cuisine)
Marinate peeled shrimp in a mix of olive oil, lemon juice, and coconut milk.
Lightly grill the shrimp and serve with a baby greens salad, drizzled with olive oil and a splash of lime juice.
Tip: Use Nyons PDO Olive Oil from the Moulin de Haute Provence for this light starter with tropical notes.
Main courses with exotic and Japanese influences
Glazed cod with olive oil and miso (Japanese-inspired cuisine)
Marinate black cod fillets in a mix of white miso, honey, mild olive oil, and soy sauce.
Gently roast in the oven for a caramelized, tender fish.
Serve with celery root purée flavored with olive oil and sautéed green vegetables.
Tip: Use Nyons PDO Olive Oil from Moulin de Haute Provence. Nyons olive oil suits fish, poultry, and desserts. For the honey, choose small French producers such as Frédéric Forton or Michel Fayant from Drôme Provençale.
Duck breast with olive oil, honey, and roasted pineapple (traditional cuisine with a tropical touch)
Sear the duck breast skin-side down and glaze with a mix of olive oil, cumin, cinnamon, and honey.
Pan-roast thick slices of pineapple in olive oil.
Tip: For this traditional recipe with a tropical twist, use honey from the Var by Frédéric Forton or from Drôme Provençale by Michel Fayant. Choose a mature fruity olive oil: Extra Virgin PDO Olive Oil from Vallée des Baux de Provence or traditional Moulin Paradis olive oil.
Giant prawns with coconut milk and olive oil (exotic)
Sauté the prawns in olive oil with garlic and ginger.
Add coconut milk, mild curry, and a pinch of chili.
Serve with basmati rice.
Tip: Nyons PDO Olive Oil from Moulin de Haute Provence enhances the spicy flavors and balances the sweetness of the coconut milk.
The fruity green organic olive oil “Les Olivettes de Lure” by Laurent Tellier adds intensity to this exotic recipe.
Olive oil desserts with exotic flair
Mango sorbet with olive oil and basil (tropical dessert)
Add a drizzle of fruity olive oil while blending the mango sorbet.
Serve with fresh basil leaves.
Tip: Choose Nyons PDO Olive Oil from Moulin de Haute Provence.
Roasted pineapple with olive oil, honey, and spices (exotic dessert)
Cook thick pineapple slices with olive oil, honey, cinnamon, and a pinch of black pepper.
Serve warm with a scoop of vanilla or coconut ice cream.
Tip: Organic extra virgin PDO Olive Oil from Vallon de L’Allamande (Provence) and green fruity Extra Virgin Olive Oil PDO from Vallée des Baux de Provence by Denis Fage are perfect for this sweet, tangy, and spiced recipe.
French olive oil is a great substitute for many other oils (like peanut or palm oil). It brings a subtle, balanced flavor and is a healthier option for guests. Perfect for unforgettable holiday celebrations.
