To prepare this olive oil, we simply press the olives together with the entire tangerine harvested in Menton (French Riviera). This very original oil draws the attention of ‘Terres Catalanes’ – a magazine dedicated to Catalonia – which published a paper in its September/October issue.
Our Tangerine olive oil (in the Arpèges range) is delicious with carpaccio of fish or scallops. It is great too with duck and finally, it is really awesome with warm waffles. Enjoy!
If you have lunch or dinner at the restaurant ‘L’Almandin’, in the 5 star hotel ‘l’Ile de la Lagune’ in St Cyprien in the Roussillon, you’ll be surprised to taste two of our olive oils with a delicious home-made bread called ‘fougasse’. The Oliviere will refresh you thanks to its vegetal taste, while the ‘fruite noir’ (now called black olive oil) will seduce you with its ‘tapenade’ taste, very soft in the mouth.
Christophe Schmitt is the new chef of the restaurant ‘L’Almandin’. He won several awards in gastronomy like the ‘Pierre Taittinger International’ Award in 2012. He was also a finalist of the famous ‘meilleur ouvrier de France’ (best artisan in France) competition in 2015. Finally, he got a ‘One Star Michelin’ at the restaurant the Fouquet’s in Paris.
Christophe Schmitt puts the ingredient in the heart of his cuisine and he loves local producers. He carefully selects the products which are the key of a simple, healthy and precise gastronomy which will please you.
