Nos produits gourmets


18,30 €
In stock
Discover our Bergamot olive oil, an exclusive from LUCANGELI. Subtly combining innovation and tradition, it is prized by our starred chefs and our delicatessen partners. Double award: voted "Best Of" at the Gourmet 2022 Salon and winner of the silver medal at the Epicures 2023 

Elaborated with care, our olive oil with Bergamot is the result of a natural and artisanal process where the olives are delicately crushed with Bergamot. This bold marriage offers a unique flavor that will seduce your taste buds. In addition to its exquisite taste, Bergamot is rich in benefits, such as its antioxidant properties and its content of vitamins A, B and C.

Let yourself be carried away by this exceptional culinary experience by adding our Bergamot olive oil to your preparations. It will sublimate your fish-based culinary preparations and bring a touch of elegance to your strawberry-based desserts.

At LUCANGELI, our family heritage blends with the soul of our Calabrian land, we put all our know-how and our passion into every drop of this exceptional oil. Its innovative character and its perfect harmony with Bergamot make it a bold and delicious choice for the finest palates.

Let yourself be seduced by this unique taste experience and discover the sublime flavors that our Bergamot olive oil can bring to your culinary creations.
Name: Olive oil with BERGAMOT Extra Virgin - EPICURES SILVER MEDAL 2023

Thick glass bottle from Verona: very robust and reusable
Cork dosing cap
Net quantity: 200ml

Origin: Calabria, Italy
Ingredients: 100% Green olives, Bergamot

Date of Minimum Durability: 18 months
Storage conditions: keep away from heat and light
Shipped in a thick cardboard box, containing reinforced protection
Energy: 3389 kJ / 824 kcal
Fat: 91.6g
of which saturated fatty acids: 13.6g

Carbohydrates: 0g
of which sugars: 0g

Protein: 0g
Salt: 0g

Snacky scallops

You need:
20 scallops Label Rouge
1 kg leeks
25 cl Normandy PGI raw cider
30 cl fresh cream
40 g sweet Normandy butter
2 shallots
2 tablespoons LUCANGELI olive oil
Sesame seeds
½ bunch of chives
Fleur de sel, ground pepper

Start by preparing the leek fondue.
Remove the green from the leeks. Clean, rinse and drain the leek whites. Run them and then rinse them again to remove any remaining soil.
Melt the butter in a frying pan. Add the leeks, salt and pepper. Simmer, covered, over medium heat for about 30 min.
At the end of cooking, remove the lid and slightly increase the heat to evaporate the remaining leek water. Add 15 cl of fresh cream, stir and set aside.
Peel and chop the shallots. Sauté for a few minutes in a saucepan with a knob of butter. After sweating, deglaze with the cider. Reduce by half and then add the remaining fresh cream. Pepper to taste. Set aside.
Wash the chives and chop there. Set aside.
Brush the scallops with the olive oil and then brown them in a hot pan (1min30 per side). Salt and pepper.
Place a little leek fondue on a plate. Top with 5 scallops and drizzle with cider sauce. Add a little chives and sesame seeds. Give a turn of pepper mill and serve immediately.

A recipe from bcook.leblog on Instagram here is the link: Saint Jacques snackées, sauce au cidre et poireaux – Saveurs de Normandie (
Snacky scallops
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