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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 "Main courses"


  • Description : 35 minutes
  • Cuisson : 1 hour
  • Attente : nc

Ingredients :

For 4 peoples

  • 1 guinea hen
  • 2 tablespoons plus 1 teaspoon O&CO L’Extreme
  • 2 tablespoons plus 1 (teaspoon or tablespoon) O&CO black olive tapenade
  • 2 sprigs of thyme
  • 2 bay leaves
  • 2 tablespoons O&CO basic olive oil
  • O&CO fleur de sel
  • O&CO freshly ground black pepper
  • 2 tablespoons O&CO sherry vinegar.

Description :

Preheat the oven to 325F (about 160C). Season the cavity of the guinea hen with salt and pepper and stuff with the thyme and bay leaves. In a mixing bowl, combine 2 tablespoons of L’Extreme with 2 tablespoons tapenade and coat the guinea hen all over with the mixture. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 1 hour, basting often with the cooking juices to insure that it doesn’t dry out. As soon as the tapenade and L’Extreme mixture turns golden, cover with aluminum foil. Continue cooking, basting often, until the juices run clear when the meat is pierce in the thigh. The guinea hen should be tender and juicy. Remove from the oven and let it rest for 15 minutes. Meanwhile, pour the cooking juices into a small saucepan, add 4 tablespoons water and bring to a simmer. Stir in the sherry vinegar, and the remaining tapenade and L’Extreme. Adjust seasoning with salt and pepper. Keep warm. Carve the guinea hen into serving pieces. Spoon the sauce over the pieces and serve with olive oil mashed potatoes.