This flavour-infused oil is made from olive oil and porcini mushrooms, nothing else.
Unlike most infused oils using flavourings, this premium-quality oil is produced by macerating porcini mushrooms in olive oil for 15 days.
The mushrooms are then pressed and filtered.
This porcini and olive oil pairs well with duck magret, pan-fried foie gras, white meat, grilled vegetables and potatoes...
Created in 1982 by the Montegottero family, Huilerie Beaujolaise has won over big names in the world of French and international gastronomy for the exceptional quality of its range of oils and vinegars.
Store in a dry, dark place between 14°C and 27°C.