Apple and pineapple crumbleApple and pineapple crumble

crumble with prune kernel oil


  • 1 pineapple
  • 3 apples
  • Lemon juice
  • 150 g of flour
  • 150 g of brown sugar
  • 20 g of ground almonds
  • 60 g of margarine
  • 1 teaspoon of virgin prune kernel oil


  1. Preheat the oven to 200 °C.
  2. Peel the apples and pineapple.
  3. Cut the fruit into squares. Place the fruit in the bottom of a greased and floured flan tin. Sprinkle with lemon juice.
  4. Mix the flour, sugar and ground almonds. Add the margarine and virgin plum oil. Mix to a crumble using your fingers. Spread over the fruit.
  5. Cook in the oven for 30 minutes.
  6. Serve warm with a drizzle of honey and a scoop of vanilla ice cream.

Miniature Perles de Gascogne Chef's Hat Chef’s tip:

For a more modern presentation, serve in individual glass or ramekin dishes.

Parmentier with hazelnut oil and duck confit with morel mushrooms

parmentier with hazelnut oil and duck confit with morel mushroomsIngredients

  • 700 g of Bintje potatoes
  • 100 to 150 ml of milk
  • 40 g of hazelnut oil
  • coarse salt
  • 300 ml of dark poultry stock
  • 24 small dried morel mushrooms
  • 2 duck confit thighs
  • 1/2 garlic clove
  • 1 sprig of parsley
  • a bit of sauce


  • Potato purée
  1. Boil the potatoes, starting with cold water salted with coarse salt (approx. 15 g per litre)
  2. Mash the potatoes
  3. Season the milk and bring it to the boil (you can also add a bit of nutmeg)
  4. Dry out the mashed potato over a low heat
  5. Gradually add the hazelnut oil, followed by the boiling milk (you may not want to add all the milk, depending on your desired texture and the type of potato).
  6. Keep in a double boiler with cling film over the purée (to stop the surface drying out)
  7. Note: you must always work with mashed potato when it is hot to prevent it going stringy
  • Sauce
  1. Rehydrate the morel mushrooms by pouring over boiling water up to level. Leave to swell for 20 to 30 mins
  2. Remove the rehydrated morels and rinse them if necessary (if there is any sand on them). Filter the water.
  3. Reduce the stock to a demi-glace and add the mushroom water once reduced, then the mushrooms
  4. Keep warm in a water bath
  • Confit
  1. Chop the garlic and parsley
  2. Bone the confit thighs
  3. Cut the meat into small pieces and sauté with no oil or fat in a frying pan (until it is slightly crispy)
  4. Add the chopped garlic and parsley and a little demi-glace to hold it all together
  5. Keep warm in a water bath
  1. In a ring mould, place a layer of confit a third of the height and press down well with spoon
  2. Add purée up to the top of the ring mould (we used a mould of 6 cm diameter and 4.5 cm height), smooth over with a spatula to level the surface
  3. Decorate around the centre of the plates with the demi-glace
  4. Place the Parmentier in the centre and remove the mould
  5. Decorate with the morel mushrooms

Inca Inchi oil is awarded food product certification in Europe

Perles de Gascogne, a company specialised in the production and distribution of high quality first cold press virgin oils, has just been awarded European food product certification for virgin Inca Inchi oil, after seven years of analysis and additional studies.

European partner of the leading Peruvian producer, the Perles de Gascogne company has obtained Novel Food certification for its first cold press virgin Inca Inchi oil; the European certificate of authorisation to sell on the food market.

This oil is produced from Plukenetia seeds, which are cultivated in the Amazonian region of Peru using traditional and organic agricultural methods. Known and valued by the cosmetics industry for several years, it is currently the richest vegetable source of omega 3 available on the food market.

Also known as Sacha Inchi, this oily substance is a valid alternative for food processing and nutraceutic companies wishing to develop their ranges of omega 3 enriched products: combined oils, margarines, dairy produce, food supplements…

Its richness of flavour and nutritional qualities also make it a first-choice product for amateur chefs and professional caterers: restaurateurs, chefs, bakers…

Marketed and sold exclusively by Perles de Gascogne in France and in Europe since March 2013, this product completes the range of first cold press virgin oils produced and distributed by the company: virgin hazelnut oil, virgin walnut oil and the flagship product, virgin prune kernel oil.

Press contact

 Christophe Merle, manager of the Perles de Gascogne SARL (limited liability company)

Contact :

Download the press release in PDF format (1 page) : Press release Inca Inchi Perles de Gascogne May 2013

The Nouvel Observateur: “Parfum de cuisine ! Mets de l’huile” (“Scent of cuisine! Add some oil”) by Michel Gardère

Article by Michel Gardère, published 1 March 2013 in Le Nouvel Observateur:

Scent of cuisine! Add some oil

How long have we been using perfume?

Miss Cro-Magnon was already crushing strawberries or cranberries behind her earlobes to attract her lover, of whose name we are unsure. However, historians attribute the invention (in 1709) of the first ‘factory-made’ perfume much later – to Jean-Marie Farina: the Eau de Cologne that he made in his great Italian villa.

Since then, it has been irreparably copied and imitated. And that’s how our much-loved perfumes for the body came about. But is there such a thing as the scent of cuisine? A real one, kept in a bottle, that you can pour, at the last minute, on a dish, savoury or sweet, to add both a particular flavour and totally new fragrances. The answer is yes.

This perfume has existed since 1995

That year, Jean-Pierre Clavié,an agricultural farmer in Pujols (next to Villeneuve-sur-Lot) who already produced hazelnut oil and quietly tended to his plum trees, dreamed that Agen prunes, which have nothing of the Agen region and are mainly cultivated around the old river Lot, also had a stone and that inside that stone there was a kernel. This kernel, when pressed, could, like walnuts and hazelnuts – and even almonds – produce an oil.

In 1997, with the help of the Bordeaux Institut de Recherche sur le Corps Gras (Institute of Fatty Substance Research), Jean-Pierre Clavié collected the first drops of his oil that was then patented and made subject to the requirements of pharmaceutical standards.

” It looks like an oil, but it is more a flavouring that can be used in many different recipes, both sweet and savoury “

This is the explanation given to us today by Nathalie Barrère, daughter of the inventor who now markets and sells her father’s amazing invention. And it’s best to talk about it in a direct manner and not to be afraid of superlatives. This prune kernel oil is truly extraordinary. It is the scent of lovers of cookery. The one we were all waiting for. It enhances a roast just as perfectly as it does an endive salad (3 – 4 drops are enough) and it makes a macaroon something sublime, and the same goes for muffins and brioches. The truth be told, you can (or must) use this perfume everywhere. Or nearly.

It is very rich in vitamin E

The virgin plum oil or virgin prune kernel oil is obtained from the first cold pressing of the kernels found inside the prune stone, entirely without the use of solvents or chemical products. The virgin plum oil is a natural oil free from all additives. It is also non GMO and non allergenic. Very rich in vitamin E, which is always good for you, it also possesses truly exceptional organoleptic and aromatic qualities. Its intense natural almond flavour could class it as a natural flavouring and thus be used to replace artificial bitter almond flavourings. One final detail: it can be used just as well hot as cold.

The word perfume comes from the Latin ‘per fumus‘ meaning through smoke, and this oil certainly adds something special to everything it touches. Absolutely to be tried by all.

Perles de Gascogne


47300 Pujols – tel: (0033) (0)5 53 70 21 55

Michel Gardère – Le Nouvel Observateur

Read the original article at:

Photo Le Nouvel Observateur

Photo Le Nouvel Observateur

Perles de Gascogne will be at NutrEvent 2013!Perles de Gascogne will be at NutrEvent 2013!

Banner NutrEvent 2013

An unmissable event in Health-Nutrition innovation

The next NutrEvent event will be held on 19 and 21 June and brings together in one single location the worlds of science, industry and regulation, with the aim of promoting an increase in Health and Nutrition R&D projects.

The Perles de Gascogne team will be there at the event. We hope you can be there to meet us at the Business Convention, where we look forward to presenting our products and developing new partnerships.

Let’s book the meeting now!

Renowned for their nutritional qualities, our first cold press virgin oils are produced by integrated and expertly controlled companies. No chemicals are added in our manufacturing process and we hold Organic certification for two of our oils: plum oil and Inca Inchi oil.

Naturally rich in vitamins, fatty acids and omega 3, our walnut, hazelnut, prune kernel and Sacha Inchi oils promote inner wellbeing and are ideal for use as food supplements, functional foods, etc…

Did you know? Perles de Gascogne is the exclusive distributor of Inca Inchi oil on the European food market! Contact us to find out more! 

Virgin Inca Inchi oil banner

Letter in the Objectif Aquitaine: Perles de Gascogne sells a Peruvian oil

Brief mention in Letter n° 880, of 4 June 2013 in the Objectif Aquitaine

It has been seven years in development, but finally here we are. Perles de Gascogne (company registered in Pujols – 47. 3 employees – turnover of €450,000), until now known for its production of plum, hazelnut and walnut oils for the food and cosmetics markets, has just been approved by the European authorities (Novel Food) to distribute a Peruvian oil. This virgin Inca Inchi oil is unique for its richness in Omega 3 (50%) an Omega 6 (approx. 40%). Perles de Gascogne has been awarded exclusive distribution rights for the food and nutraceutic industries. With this Peruvian oil, Perles de Gascogne reinforces its position as leading distributor of rare oils.

Read the article at

‘Aillade du Quercy’ and walnut oilAillade from Quercy

Accompaniment for all your dishes

Meat, starchy foods (pasta, potatoes…)

Ingredients for 6 people:

  • 15 garlic cloves
  • 80 g of whole shelled walnuts
  • 300 ml of Perles de Gascogne walnut oil
  • A few bits of flat leaf parsley
  • Fine grain salt
  • Freshly ground black pepper


1. Wash and finely chop the parsley
2. Peel the garlic
3. Grind the garlic and walnuts together using a pestle and mortar
4. Add a pinch of salt and a few grinds of black pepper
5. Pour in the walnut oil slowly in a thin stream whilst continuously turning the sauce in the same direction
6. Add the chopped parsley

Recipe for aillade du Quercy with Perles de Gascogne walnut oil