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Produits à l'huile d'olive
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Our tasty recipes

Pour les plus gourmands d’entre vous Oliviers &Co. vous propose une sélection d’idées dessert, simple à préparer vous dégusterez ces desserts avec un plaisir sans fin, et sans faim.

All our recipes in "Starters"


  • Description : 35 minutes
  • Cuisson : 10 min
  • Attente : aucun

Ingredients :

For 4 peoples

For the makis: 250 g raw fermented cabbage, 3 slices of smoked duck breast,
1 cabbage, 3 carrots, 8 cooked prawns, ½ green apple, 50 g blueberries, 2 tablespoons of
O&CO. olive and mandarin specialty, 1 orange, 1 pinch of salt & of O&CO. Espelette
chili AOC. For the blueberry rice tuile: 100 g rice, 50 g blueberries, 2 tablespoons of
O&CO. blueberry balsamic condiment, 1 pinch each of salt and pepper.

Description :

Blanch the cabbage leaves in boiling salted water, then blot dry on kitchen paper. Cut the duck breast into small cubes, cut the green apple into tiny cubes (‘brunoise’) and add both to the fermented cabbage.
Crush the blueberries into the cabbage mixture, add the grated zest of ½ an orange, season to taste (the cabbage is already salted so you should taste the mixture before adding more). Start assembling the makis, first by arranging the cabbage leaves on sheets of plastic clingfilm.

Spoon on the fermented cabbage mixture and add prawn pieces. Roll up the leaves into a tight cylindrical shape then refrigerate. Cut carrots very finely. Season these just before serving with the Olive and Mandarin
Specialty, salt and Espelette Chili AOC Oliviers&Co. To make the blueberry rice tuile: boil the rice until over-cooked, drain excess water and add the blueberries and the O&CO. Blueberry Balsamic, blend well and spread out thinly between two sheets of baking paper. Dry in the oven at 100° for 2 hours, checking regularly. Slice the makis, plate them and add the carrot julienne and rice tuile pieces. Drizzle lightly with O&CO. blueberry balsamic condiment. Just enough to savour…