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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 : 10 mn
  • Cuisson : 40 min
  • Attente : aucun

Ingredients :

For 4 peoples

1 kg of multi-coloured carrots,
1 raw Chioggia beetroot (pink and white), 3
tablespoons of O&CO. Les vergers d’Espagne olive oil,
2 cloves of garlic, juice of one orange,
1 tablespoon of O&CO. Madagascar wild pepper balsamic condiment,
1 rosemary sprig, a few grains of Madagascar wild pepper, O&CO. Natural sea salt, milled pepper

Description :

Pre-heat your oven to thermostat 180°. Peel the carrots and cut them in two or four pieces lengthwise, then place them in an oven dish. Peel the cloves of garlic, cut them in two, remove the sprouts. Place the cloves in the dish. Crumble the rosemary and drizzle with the O&CO. olive oil. Add the natural sea salt, put in the oven for 40 minutes, turning the carrots after 20 minutes.
Remove the carrots from the oven, pour the orange juice over them, mix well and add pepper from the mill. Peel the beetroot and slice it into thin strips. Add the beetroot strips to the carrots, pour in the O&CO. Madagascar wild pepper balsamic condiment. Mix together and scatter a few pepper grains on top. Serve as the accompanying dish to roast poultry, veal chops, or a dish of steamcooked buttered semolina.