Our Recipe Ideas
Get inspired and elevate your dishes with our artisanal oils
Welcome to our section dedicated to recipe ideas featuring our artisanal aromatic oils. Whether you're a passionate gourmet or simply looking for new culinary inspirations, you've come to the right place!
Each oil in our collection is an invitation to explore new dimensions of flavor. They are perfect for marinating, seasoning, or simply enhancing your culinary creations.
On this page, we have gathered a selection of innovative and delicious recipes, all designed to make the most of our oils. Discover how a simple touch of oil can transform an ordinary dish into an exceptional gastronomic experience.
Get ready to awaken your taste buds and impress your guests with recipes that combine simplicity and refinement.
Truffle oil 🍂
Mushroom ravioli with truffle oil
Difficulty: ★☆☆ Beginner 
Ingredients:
250g fresh mushroom ravioli
2 tbsp truffle oil
50g grated Parmesan
Salt and pepper
Instructions:
Cook the ravioli according to package instructions.
Drain and immediately drizzle with truffle oil.
Mix gently to coat the ravioli well.
Serve with grated Parmesan.
Season with salt and pepper to taste.
Truffle and mushroom risotto
Difficulty: ★★☆ Intermediate 
Ingredients:
300g Arborio rice
200g sliced mushrooms
1 shallot, minced
1 liter vegetable broth
3 tbsp truffle oil
50g grated Parmesan
Salt and pepper
Instructions:
Sauté the onion in a pan with one tablespoon of truffle oil until translucent.
Add the rice and cook until translucent.
Add the mushrooms and continue cooking for 2-3 minutes.
Gradually pour in the broth, stirring constantly until the rice is creamy and al dente.
Stir in the remaining truffle oil and Parmesan.
Season with salt and pepper.
Beef fillet en croute with truffle sauce
Difficulty: ★★★ Expert 
Ingredients:
1 beef fillet (approx. 1 kg)
200g puff pastry
200g button mushrooms
1 shallot, minced
2 tbsp truffle oil
1 egg yolk
Salt and pepper
Instructions:
Preheat oven to 200°C (400°F).
Sauté the shallots and mushrooms in a pan with a tablespoon of truffle oil until tender.
Season the beef fillet with salt and pepper, then sear it in a hot pan until golden brown on all sides.
Roll out the puff pastry and place the mushroom mixture in the center.
Place the beef fillet over the mushrooms, then wrap it with the puff pastry.
Brush the pastry with egg yolk to help it brown during baking.
Bake for 25-30 minutes, or until the pastry is golden brown.
Let rest for 10 minutes before slicing and serving with a drizzle of truffle oil.
Avocado and Chili Oil Toast
Difficulty: ★☆☆ Novice
Ingredients:
1 ripe avocado
2 slices of toasted bread
1 tbsp chili oil
Salt and pepper
Instructions:
Mash the avocado with a fork.
Spread the mashed avocado on the toasted bread.
Drizzle with chili oil.
Season with salt and pepper.
Chili Oil Marinated Chicken
Difficulty: ★★☆ Intermediate
Ingredients:
4 chicken fillets
3 tbsp chili oil
2 cloves garlic, minced
Juice of one lemon
1 tsp paprika
Salt and pepper
Fresh parsley for garnish
Instructions:
In a bowl, mix the chili oil, garlic, lemon juice, paprika, salt, and pepper.
Place the chicken fillets in a freezer bag and pour in the marinade.
Marinate in the refrigerator for at least 2 hours.
Cook the chicken on a grill or in a pan until golden brown and cooked through.
Garnish with fresh parsley before serving.
Spicy Paella with Chili Oil
Difficulty: ★★★ Expert
Ingredients:
300g paella rice
1 liter chicken broth
200g shrimp
200g mussels
1 red bell pepper, sliced
1 onion, minced
2 cloves garlic, minced
2 tbsp chili oil
1 tsp paprika
1 pinch of saffron
Salt and pepper
Fresh parsley for garnish
Instructions :
Heat the chili oil in a large paella pan.
Sauté the onion, garlic, and bell pepper until tender.
Add the rice and sauté until translucent.
Add the broth, saffron, paprika, salt, and pepper.
Simmer until the rice is almost cooked.
Add the shrimp and mussels, then continue to cook until they are done.
Garnish with fresh parsley before serving.
Tomato and Mozzarella Salad with Wild Garlic Oil
Difficulty: ★☆☆ Novice
Ingredients:
4 ripe tomatoes
200g buffalo mozzarella
3 tbsp wild garlic oil
Salt and pepper
Instructions:
Slice the tomatoes and mozzarella.
Arrange them alternately on a serving plate.
Drizzle with wild garlic oil.
Season with salt and pepper.
Grilled Vegetable Pasta with Wild Garlic Oil
Difficulty: ★★☆ Intermediate
Ingredients:
250g pasta (penne, fusilli, etc.)
1 zucchini
1 red bell pepper
1 yellow bell pepper
2 tbsp wild garlic oil
Salt and pepper
Grated Parmesan cheese
Instructions:
Cook the pasta according to package directions.
Meanwhile, cut the vegetables into pieces and grill them in a pan with one tablespoon of wild garlic oil.
Drain the pasta and mix it with the grilled vegetables.
Add the remaining wild garlic oil, salt, pepper, and grated Parmesan cheese.
Roasted Chicken with Wild Garlic and Seasonal Vegetables
Difficulty: ★★★ Expert
Ingredients:
1 whole chicken
4 tbsp wild garlic oil
4 cloves garlic, minced
1 lemon, quartered
1 onion, quartered
1 bunch fresh thyme
Salt and pepper
Seasonal vegetables (potatoes, carrots, zucchini, etc.)
Instructions:
Preheat the oven to 200°C (400°F).
Brush the chicken with 2 tablespoons of wild garlic oil, and season with salt and pepper.
Stuff the chicken with the minced garlic, lemon, onion, and thyme.
Place the chicken in a roasting dish and surround it with chopped seasonal vegetables.
Drizzle the vegetables with the remaining wild garlic oil.
Roast in the oven for 1 to 1 hour 30 minutes, basting the chicken regularly with its juices.
Let rest for 10 minutes before carving and serving.
Simple Garlic Bread
Difficulty: ★☆☆ Novice
Ingredients:
1 baguette
3 tbsp garlic oil
Salt and pepper
Fresh parsley for garnish
Instructions:
Preheat oven to 180°C (350°F).
Cut the baguette into thick slices.
Brush each slice with garlic oil.
Arrange the slices on a baking sheet.
Bake for 10-12 minutes until the bread is golden brown.
Season with salt and pepper.
Garnish with fresh parsley before serving.
Garlic and Herb Pasta
Difficulty: ★★☆ Intermediate
Ingredients:
300g pasta (linguine, spaghetti, etc.)
3 tbsp garlic oil
1 red chili, minced (optional)
1 lemon, juice and zest
Salt and pepper
Grated Parmesan cheese for serving
Instructions:
Cook the pasta according to package directions.
Meanwhile, heat the garlic oil in a pan.
Add the red chili (if using) and sauté for 1 minute.
Drain the pasta and add it to the pan.
Toss with lemon juice and zest.
Season with salt and pepper.
Serve with grated Parmesan cheese.
Roasted Chicken with Garlic and Lemon
Difficulty: ★★★ Expert
Ingredients:
1 whole chicken
6 cloves garlic, minced
4 tbsp garlic oil
1 lemon, cut into wedges
Fresh thyme
Salt and pepper
Instructions:
Preheat oven to 200°C (400°F).
Mix the garlic oil, minced garlic, salt, and pepper.
Brush the chicken with this mixture, both on the outside and under the skin.
Place lemon wedges and thyme inside the chicken.
Roast the chicken for approximately 1 hour 30 minutes, until golden brown and cooked through.
Let rest for 10 minutes before carving and serving.
Caprese Salad with Basil Oil
Difficulty: ★☆☆ Beginner
Ingredients:
4 ripe tomatoes
200g buffalo mozzarella
10 fresh basil leaves
2 tbsp basil oil
Salt and pepper
Instructions:
Slice the tomatoes and mozzarella.
Arrange them alternately on a serving plate.
Drizzle with basil oil.
Garnish with fresh basil leaves.
Season with salt and pepper.
Margherita Pizza with Basil Oil
Difficulty: ★★☆ Intermediate
Ingredients:
1 pizza dough
200g tomato sauce
250g grated mozzarella
10 fresh basil leaves
3 tbsp basil oil
Salt and pepper
Instructions:
Preheat oven to 220°C (425°F).
Spread the pizza dough on a baking sheet.
Spread the tomato sauce over the dough.
Sprinkle with grated mozzarella.
Bake for 12-15 minutes until the crust is golden and the cheese is melted.
Garnish with fresh basil leaves and drizzle with basil oil.
Season with salt and pepper before serving.
Homemade Basil Pesto Pasta
Difficulty: ★★★ Expert
Ingredients:
300g pasta (linguine, spaghetti, etc.)
2 bunches fresh basil
50g pine nuts
2 cloves garlic
50g grated Parmesan cheese
4 tbsp basil oil
Salt and pepper
Instructions:
Cook pasta according to package instructions.
Meanwhile, prepare the pesto by blending basil, pine nuts, garlic, Parmesan, and basil oil until smooth.
Drain pasta and toss with the pesto.
Season with salt and pepper.
Serve with extra grated Parmesan cheese.
Smoked Mushroom Bruschetta
Difficulty: ★☆☆ Beginner
Ingredients:
4 slices of country bread
200g button mushrooms, sliced
2 tbsp smoked mushroom oil
1 clove garlic, minced
Salt and pepper
Instructions:
Toast the bread slices.
Sauté the mushrooms and garlic in a pan with the smoked mushroom oil until golden.
Distribute the mushrooms over the toasted bread slices.
Season with salt and pepper before serving.
Smoked Mushroom Risotto
Difficulty: ★★☆ Intermediate
Ingredients:
300g Arborio rice
1 liter vegetable broth
200g mushrooms, sliced
1 onion, minced
3 tbsp smoked mushroom oil
50g grated Parmesan cheese
Salt and pepper
Instructions:
Sauté the onion in a pan with one tablespoon of smoked mushroom oil until translucent.
Add the rice and cook until it becomes translucent.
Add the mushrooms and continue to cook for 2-3 minutes.
Pour in the broth little by little, stirring constantly until the rice is creamy and al dente.
Stir in the remaining smoked mushroom oil and Parmesan.
Season with salt and pepper.
Smoked Mushroom and Potato Soup
Difficulty: ★★★ Expert 
Ingredients:
500g mushrooms, sliced
2 potatoes, diced
1 onion, minced
2 cloves garlic, minced
1 liter vegetable broth
3 tbsp smoked mushroom oil
100 ml fresh cream
Salt and pepper
Fresh parsley for garnish
Instructions:
Sauté the onion and garlic in a large pot with one tablespoon of smoked mushroom oil until translucent.
Add the mushrooms and potatoes, and cook for 5 minutes.
Pour in the vegetable broth and simmer until the potatoes are tender.
Blend the soup until smooth.
Stir in the remaining smoked mushroom oil and fresh cream.
Season with salt and pepper.
Garnish with fresh parsley before serving.
Grilled Vegetable Salad with Lemon Oil
Difficulty: ★☆☆ Beginner
Ingredients:
2 zucchinis
2 red bell peppers
1 eggplant
3 tbsp lemon oil
Salt and pepper
Instructions:
Cut the vegetables into slices.
Grill them on a grill or in a pan until tender and slightly charred.
Arrange the grilled vegetables on a plate.
Drizzle with lemon oil.
Season with salt and pepper before serving.
Lemon Garlic Sautéed Shrimp
Difficulty: ★★☆ Intermediate 
Ingredients:
500g shelled shrimp
3 tbsp lemon oil
3 cloves garlic, minced
1 red chili, thinly sliced
Juice of half a lemon
Zest of one lemon
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Lemon slices for garnish
Instructions:
Heat a large skillet over medium-high heat. Add the lemon oil and let it heat for one minute.
Add the minced garlic cloves and sliced red chili. Sauté for about 1-2 minutes until the garlic is golden and fragrant.
Add the shrimp to the skillet, season with salt and pepper. Cook the shrimp for 3-4 minutes on each side, until they turn pink and opaque.
Pour the lemon juice over the shrimp and mix well.
Remove the skillet from the heat. Add the lemon zest and chopped parsley, mix again to coat the shrimp well with flavors.
Serve immediately, garnished with lemon slices and a little extra parsley if desired.
Lemon Herb Chicken
Difficulty: ★★★ Expert 
Ingredients:
4 chicken breasts
4 tbsp lemon oil
2 cloves garlic, minced
1 lemon, sliced
2 tbsp lemon juice
1 tbsp honey
1 tbsp fresh thyme
1 tbsp fresh rosemary
Salt and pepper
1 cup chicken broth
Zest of 1 lemon
2 tbsp fresh parsley, chopped
Instructions:
Preheat oven to 200°C (400°F).
In a large bowl, mix 2 tbsp lemon oil, garlic, lemon juice, honey, thyme, rosemary, salt and pepper.
Add chicken breasts to the bowl and mix well to coat them with the marinade. Marinate for at least 30 minutes.
Heat a large oven-safe skillet over medium-high heat. Add the remaining 2 tbsp lemon oil.
Brown the chicken breasts on both sides (about 2-3 minutes per side).
Add the lemon slices and chicken broth to the skillet.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
Remove from oven and let rest for a few minutes. Sprinkle with lemon zest and fresh parsley before serving.
Serve with roasted vegetables or a green salad.