The dream combination of oil and butter! The silky texture provided by the lemony olive oil enchants pan-fried scallops or fresh oysters, gives a final touch to steamed vegetables, flavors your risotto or the shortcrust pastry of your strawberry tart.
Sicily's mild and temperate climate in winter and the sunshine in summer provide olive trees with ideal conditions. The olives are picked by hand and then pressed together with the lemons. The essential oils from the lemon zest mix with the oil, making it very aromatic.
Jean-Yves Bordier became a butter craftsman in Saint-Malo in 1985, taking over the La Maison du Beurre creamery founded in 1927. He rediscovered the art of remixing butter, a traditional method from the 19th century, which he preserved and perfected around essential techniques of the old butter makers. Gradually, the greatest French and foreign chefs became his most loyal customers. A silky texture, an aromatic complexity, a fine salt, a fair balance of flavors, and a pleasure in fulfilling the wishes of each chef: this is what has always thrilled Jean-Yves Bordier!
Product of France with olive oil from Italy - Pasteurized Cows Cream