BIOPRESS RAPESEED OIL- BIOPRESS COLIVETTE OIL (60% Rapeseed AND 40% Olive)

TAPENADE :

• 200 g black olive
• 4 fillets of anchovies in brine
• 4 teaspoons capers
• 3 cloves of garlic
• Biopress Colivette oil
• Juice from 1 lemon

To beginn with, crush the olives, the anchovies, the garlic cloves and the carpers using a mortar and pestle.

Little by little, pour in the Biopress extra virgin oilve oil while continuing to crush the mix with the pestle, until achieving the desired consistency.

As a last step, pour in and mix the lemon juice.

MASCARPONE SAUCE WITH HOT PEPPERS AND CORIANDER:

• 250 g mascarpone
• 1 soup spoon pine nuts
• 1 soup spoon lemon juice
• 2 small fresh hot red peppers
• 4 sprigs of fresh coriander
• Biopress Colivette oil
• Unprocessed sea salt and pepper

Remove the stems from the coriander and chop finely.

Cut both hot peppers lengthwise in 2 and remove the seeds.

Chop their flesh finely.

Dry roast the pine nuts in a frying pan and chop them coarsely.

Pour the mascarpone into a salad bowl together with the lemon juice and a trickle of Biopress Colivette oil, and mix until achieving a smooth, creamy preparation. Add the chopped hot peppers and coriander and the pine nuts.

Mix.

Season to taste with the sea salt and pepper.

Serve cool.