Balsamic and Oil Olive Vinaigrette

Marrying the subtile aromas of the balsamic vinegar and the olive oil, it accompanies all kind of salads


Clovis Almond Oil

The flavour of almond oil is very delicate with a light amber colour.
It is recommended for St Jacques scallop or prawn salads, and also for avocado seasoning. It can be used for cooking, especially for fish and pastry.


Clovis Hazelnut Oil

The Clovis hazelnut oil respects the traditional method that guarantees its hazelnut taste, that are so aromatic. This oil is particularly suitable for cold sauces, and wonderfully accompanies gizzard salads, or duck and goose conserves.


Clovis Pistachio Oil

This oil has got a powerful and expressive flavour, its colour is green like the fruit. It can be used as well in sweet as salted dishes. Ideal at the end of cooking fish and seafood like scallop. Suits to lemon juice and balsamic vinegar.


Clovis Red Grape Oil

Oil with a very discrete taste, which, used in vinaigrette, doesn’t hide the salad’s taste, tomato’s, or any ingredient in a composed salad.


Clovis Walnut Oil

Walnut oil is a great French tradition in oil domain. The Clovis Walnut Oil is the result of a traditional and ancestral method, whose respect is necessary for the authenticity of its particular taste.
Its flavour is sweet and delicate. It is recommended for the sauces in green salads, chicory salads and lamb’s lettuce, or even walnut and apple composed salads .


Gherkins

Crunchy, extra-fine and true green are the main qualities of French gherkins. Preserved in a juice with vinegar, tarragon, white pickled onions, mustard seeds and coriander, the sharpness of the gherkin becomes very delicate.


Reims Vinaigrette

This vinaigrette is elaborated from Reims Champagne Vinegar and Reims Champagne Mustard. This vinaigrette develops wooded aromas and dried fruits, it accompanies marvelously all kind of salads.


Shallot Vinaigrette

The Clovis Shallot vinaigrette is elaborated with fine selected products like the Bordeaux vinegar and the fine pieces of shallot. _


   

Triman