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Other than using them directly, in a seasoning, our extra virgin olive oils can equally be used cooked, heated or even in frying, while still keeping their health benefits, by the fact of their physical-chemical properties, and, in particular, given their smoke point, which means that they resist high temperatures very well.
A little Ardente poured on steamed vegetables improves the taste no end. On spinach, zucchini and green haricots, the difference is amazing. N.B. a spoonful of olive oil on flageolets makes them more digestible.
In SaladSur du PainEn Cuisson
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