This lavender oil takes you straight to the fields of Provence, and is a fascinating addition to many dishes. A L'Olivier suggest a recipe for lambshanks: seal the meat in lavender oil before adding chopped carrots, onions, garlic and celery and cook in white wine and water for 2 hours. Service with polenta mixed with cream and parmesan.

Also, try to make your own floral shortbread by adding a small amount before cooking.

Produced by A L'Olivier

These elegant 1822 bottles are embossed with the A L'Olivier name, their seal and the 1822 logo. They make a wonderful present, as the bottles can be re-used to dispense other oils or condiments once empty. The pimento flavour looks particularly attractive, containing dried herbs and chillies. Flavoured with lovely notes of rosemary and a blend of peppercorns, it has a pleasantly spicy finish—drizzle with abandon over pizza, barbequed meats and in marinades.