Olive oil as an aperitif ! Discover our verrine recipes.

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Chez ProvencalBox, we cherish these moments of conviviality where passion for hospitality and love of good cuisine come together, especially when it comes to bringing together friends and family around a memorable aperitif. This week-end, we had the pleasure of welcoming around ten friends and their children. For the occasion, we have prepared a variation of simple verrines, delicious and easy to eat, using a selection of our best oils. Follow us on this culinary adventure and discover how to enhance your aperitifs with our verrine recipes!

Avocado verrine, mango & crab (pour 4 people)

Ingredients

Preparation

  1. Dice the avocados and mix with lemon juice (to prevent darkening) and book.
  2. Cut the mangoes into cubes and set aside
  3. Mix the crab meat with the sublime Cédrat flavored oil from Moulin Castelas to your liking and let the crab soak up. Cédrat being a citrus fruit sweeter and less acidic than a lemon, it will bring a more powerful aroma and a more subtle lemony taste.
  4. Mount the glass in 3 couches: diced avocado then crab char and diced mango
  5. Decorating tip: sprinkle the mangoes with purple edible flowers (or others according to your tastes)

Verrine of Red Beet and St Moret (Pour 4 verrines)

Ingredients

  • 200g cooked red beets
  • 100g of St Moret
  • 1.5 tablespoons of’truffle flavored olive oil du Moulin Castelas
  • 1 tablespoon of balsamic vinegar
  • 1/2 shallot
  • 1 stirred natural yogurt
  • Espelette pepper or pepper

Preparation

  1. Mix all the ingredients together. Be light on the truffle olive oil so that the taste of the truffle does not overpower the beetroot too much.. Don’t hesitate to go there several times and taste. You can also replace the truffle flavored oil with hazelnut oil for more sweetness..
  2. Divide the preparation into the glasses.
  3. Decorate with a crumbled hard-boiled egg, heavy cream or chives.

Avocado Verrines, Shrimp and Mandarins (Pour 4 people)

Ingredients

Preparation

  1. Prepare a vinaigrette with ripe fruity matured olive oil, lemon juice, salt and pepper.
  2. Marinate the shrimp in the vinaigrette.
  3. Cut the avocado into cubes and sprinkle with lemon juice.
  4. Cut the mandarin segments into 2 or 3 parts.
  5. Divide the avocado and tangerine among the glasses, add the shrimp and sprinkle with chives.

Avocado and Tomato Verrines (pour 4 people)

Ingredients

Preparation

  1. Marinate the tomatoes in a mixture of la Singulière olive oil from Moulin Castelas and balsamic vinegar flavored with dried tomatoes, with chives and shallots.
  2. Prepare an avocado mousse by mixing the avocado with the lemon juice, the Tabascos, salt and pepper.
  3. Put the avocado mousse at the bottom of the glasses.
  4. Add the drained marinated tomatoes on top.

Tomato mozzarella toast

Ingredients

Preparation

  1. Toast baguette slices in the oven.
  2. Oil the slices of bread with olive oil flavored with garlic from the Castelas mill
  3. Add slices of dried tomatoes and mozzarella.
  4. Sprinkle with oregano or Provence herbs.
  5. Grill for a few seconds in the oven.

With these verrine recipes (and yes, more toast than verrine, but let's be open :D) , preparing an aperitif becomes child's play. The different oils and products offered by ProvencalBox bring a unique touch that will delight your guests whether they come from Moulin Castiles, of Moulin Cornille, of Château-Virant estate or Master Artisan Taste.

Don’t hesitate to share your own creations or tell us which recipe you liked the most. See you at your next aperitif for even more taste discoveries!