Recipes with Foie Gras and Extra Virgin Olive Oil

The fattened liver of a goose or duck. The rich, buttery flavor of foie gras makes it a delicacy popular in French cuisine. It is prepared over low heat, as the fat has a lower melting point than other animal fats, and oftern served in mousses, terri... More about Foie Gras

This oil is cold-pressed from tree-ripened olives. It is generally considered of the highest quality and has a strong olive flavor. It is produced in many countries ranging from the Mediterranean, to the Middle East and the United States. Extra Virgi... More about Extra Virgin Olive Oil