Under €20

Kalios fresh garlic-infused olive oil, made in Crete from extra virgin Koroneiki olive oil and fresh garlic crushed directly with the olives during cold extraction. Intense and natural garlic flavor, perfectly balanced with the oil's fruitiness. 250 ml bottle. Sublime on bruschettas, in a meat marinade, as a finishing touch for pasta aglio e olio, or on grilled vegetables.

Kalios fresh basil infused olive oil, produced by Kalios in Crete from extra virgin Koroneiki olive oil and fresh basil crushed directly with the olives during extraction. A unique method that preserves the aromatic intensity of fresh basil. 250ml bottle. Ideal with tomato mozzarella, fresh pasta, risotto or as a finish for cold soup.

Abel 1898 Virgin Pumpkin Seed Oil | 25 cl: Virgin oil selected for its unique aromas. Ideal as a raw seasoning, on raw vegetables, grilled vegetables, and fish.

Norwegian crispy breads with pumpkin seeds (190 g), ancient recipe without additives, 46% seeds and cereals (spelt, sunflower, flax, oat, pumpkin). For spreading and cheeses.

Artisanal walnut vinegar, made in France from walnuts infused in traditional wine vinegar. Amber color, deep nutty notes, balanced acidity. 50 cl bottle. Essential for endive vinaigrettes, gizzard salads, smoked duck breast, or to deglaze a mushroom stir-fry.

Normandy cider vinegar, made in Normandy from farm cider from Normandy cider apples. Golden color, round profile, notes of ripe apple, mild acidity. 50 cl bottle. Ideal for black pudding and apple marinades, vinaigrette for warm goat cheese salads, deglazing poultry, or cider mayonnaise.

Cider vinegar from the Basque Country, produced in the Basque Country from fermented traditional Basque cider. Bright apple notes, characteristic tonic acidity. 25 cl bottle. Superb for Basque-inspired vinaigrettes, piperade marinades, sauces for Bigorre black pork, gizzard salads.

PGI Balsamic Vinegar of Modena, produced in the province of Modena (Italy) according to traditional methods, from Trebbiano and Lambrusco grape must. Intense mahogany color, balanced acidity, natural sweetness, woody notes. 25 cl bottle. An essential in Mediterranean cuisine: vinaigrettes, marinades, carpaccios, finishing touch for tomato mozzarella, strawberries with balsamic.

Orléans walnut vinegar, made using the Orléans method (slow fermentation in oak barrels) and infused with French walnuts. Woody and oily notes, smooth acidity. 25 cl bottle. Excellent for endive vinaigrettes, warm goat cheese salad, game marinades, deglazing farm poultry.

Fig balsamic condiment, made in Italy from Balsamic Vinegar of Modena and concentrated fig pulp. Dark color, syrupy texture, candied fig notes, sugar/acidity balance. 250 ml bottle. Superb with aged cheeses (goat, sheep, blue), foie gras, duck breast, or as a finishing touch on fig tarts.

Traditional-style red wine vinegar, made in France using the traditional slow fermentation method in oak barrels. Selected red wine, deep color, full-bodied profile, woody and fruity notes. 75 cl bottle. Essential for classic French cuisine: deglazing, marinades for red meats, full-bodied vinaigrettes, beurre rouge sauces.

Handcrafted citrus vinegar, made from a blend of citrus fruits (orange, lemon, mandarin, grapefruit) infused in wine vinegar. Complex and sunny notes, with a round and fruity acidity. 25 cl bottle. Ideal for fish marinades, octopus salad dressing, ceviche sauce, or to add a twist to a spritz cocktail.

Artisanal tomato pulp vinegar, made from ripe tomatoes. Umami profile, sunny notes, sugar/acidity balance, orange hue. 20 cl bottle. Ideal for gazpacho, panzanella salads, chicken marinades, sauces for bruschetta and Mediterranean toasts.

Artisanal Burgundy honey vinegar, made in France from slowly fermented white wine vinegar and sweetened with Burgundy flower honey. Round acidity, natural sweetness, floral notes. 20cl bottle. Ideal for spring salad dressings, delicate marinades, and deglazing scallops.

Artisanal apricot pulp vinegar, made from fermented ripe apricots. Orange hue, intense fruity notes, round and fruity acidity. 20 cl bottle. Ideal for marinating white meats, apricot roasted chicken sauce, summer vinaigrette, or in a summer cocktail.

Artisanal raspberry pulp vinegar, made from fresh raspberries fermented with wine vinegar. Intense pink color, natural pulp, full raspberry notes, refined acidity. 20 cl bottle. Excellent with smoked duck breast, warm goat cheese salad, deglazing game pan-fries, or in a cocktail (raspberry gin and tonic).

Mussini White Balsamic Condiment, made in Modena (Italy) by Mussini, a historic Italian balsamic vinegar producer. Fresh grape must, clear and delicate finish, rounded acidity, natural sweetness. 50 cl bottle. Ideal for light sauces and dressings, finishing fish, fruit salads, and carpaccios that should not be discolored.

Extra virgin olive oil with character, produced using traditional methods. 250 ml bottle. Ideal for finishing dishes, salads and carpaccios.

Abel 1898 Special Pizza Oil | 25 cl: virgin oil selected for its unique aromas. Ideal as a raw seasoning for raw vegetables, grilled vegetables, and fish.

Abel 1898 Organic Virgin Coconut Oil | 300 ml: Virgin oil selected for the uniqueness of its aromas. Ideal as a raw dressing, on raw vegetables, vegetables and grilled fish.