To flavour your olive oil:

     Insert into the bottle of olive oil a branch of basil, tarragon, fennel and/or some green pepper. Make use of the remains of goat cheese or blue cheese, or roquefort by crushing and mixing them with some olive oil. Use this mixture to season your green and other kinds of salads such as the mozzarella, olive oil and basil based salads.

To have flavoured oil for your grilled meat:

    Put in an earthen jar a half liter of olive oil, 50 g of chopped parsley, 4 peeled and complete garlic cloves, a branch of thyme, a little rosemary, one bay leaf, 2 or 3 green peppers « bird tongue », and one spoonful of vinegar. Put the jar in the lower part of the refrigerator and take it out one hour before use.

With aperitif:

     Toast a few slices of house-made bread and rub it with garlic then soak it with olive oil. To serve, cut it into crouton sticks.

With fish and chicken:

     Wash and dry a handful of curly parsley or celery leaves. Soak it for five minutes in olive oil heated to 180°C then dry it well on a piece of linen. Add a little and serve very hot and garnished.

To maintain the flavour of radish:

     Put radish slices in a seasoning of 3 spoonful of olive oil, one spoonful of vinegar and some chopped parsley.

To flavour steam cooked vegetables:

     Baste with a dash of olive oil your potatoes, artichokes or asparagus before you serve it.

To soften piquant small onion:

     Before you use it in salad or sauce, dip the onion in olive oil for a few hours.

To season fish:

     To make an instantaneous pickle, dip the fish in a mixture of olive oil and spices to you liking for 2 to 3 hours. Remove the fish skin if it is thick and cook it in the oven. Then soak it abundantly with olive oil, and season it.

To flavour roasted or sauté white meat:

     Simply rub the surface of meat or chicken with a brush dipped into olive oil. The meat or chicken will be completely browned with no need to turn it over and it will maintain its juice until you cut it.

The obtained result will be even better if the meat is accompanied by garnishing composed of meridian elements. You may also add a dash of olive oil to the meat.