Olive oil pump

Huile d'olive de Nice PDO
Subtle flavour
Pompe à l’huile d'olive
A PDO
Preparation
15 min
A PDO
Resting time
10 min
A PDO
Cooking time
2h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Regional cuisine Dessert Vegetarian

Ingredients

A PDO
For 4 personnes
  • 500 g of T55 flour
  • 150 g of sugar
  • 1 dl of mild-flavoured olive oil
  • 25 g baker’s yeast
  • 2 tablespoons of orange blossom water
  • 4 eggs
  • 10 g of salt

Tip

You can replace Nice olive oil with a subtly flavoured olive oil in your oil dispenser: - PDO Nyons olive oil, PDO Corsican olive oil - Single-variety olive oils (made from a single variety): Cailletier – Lucques – Négrette – Rougette de l’Ardèche – Rougette de Pignan – Tanche - Verdale de l’Hérault – Grossane… - Olive oils made from a blend of these different varieties The ‘pompe à l’huile’ is one of the 13 Provençal Christmas desserts! Come and discover our other festive recipes too: > Soft vanilla and chocolate Christmas balls with olive oil > Champagne and olive oil cupcakes > Little cinnamon and olive oil stars > Cinnamon and olive oil rolls

Instructions

  • Dissolve the yeast in the orange blossom water, then place the flour in the mixer bowl along with the sugar, salt, olive oil and eggs
  • Knead for 4 minutes on speed 1. Add the dissolved yeast and continue kneading for 3 to 4 minutes on speed 2; the dough should be soft.
  • Leave to rise, covered, at room temperature for 2 hours.
  • Knead the dough, divide it into 70 g portions and shape them into balls.
  • Leave to rest for 10 minutes, then roll them out into an oval shape, make 5 slits, brush with olive oil and bake in the oven at 180°C.
  • Once out of the oven, brush with olive oil once more to bring out all the flavours.
  •  
  • Fun fact: The ‘huile à pompe’ is so called because, in Provence, flour was used to ‘pump out’ the remaining olive oil from the oil vats. Sugar was added to it, the dough was rolled out, then it went into the oven, resulting in a sweet biscuit that was very popular!

Tip

You can replace Nice olive oil with a subtly flavoured olive oil in your oil dispenser: - PDO Nyons olive oil, PDO Corsican olive oil - Single-variety olive oils (made from a single variety): Cailletier – Lucques – Négrette – Rougette de l’Ardèche – Rougette de Pignan – Tanche - Verdale de l’Hérault – Grossane… - Olive oils made from a blend of these different varieties The ‘pompe à l’huile’ is one of the 13 Provençal Christmas desserts! Come and discover our other festive recipes too: > Soft vanilla and chocolate Christmas balls with olive oil > Champagne and olive oil cupcakes > Little cinnamon and olive oil stars > Cinnamon and olive oil rolls
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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