MILADY’s Recipes

MILADY’S CHEF RECIPES
A curated selection of Mediterranean creations highlighting MILADY™ Extra Virgin Olive Oil.

Chef-Level Creations

From farmers’ market favorites to fine-dining plates, discover how MILADY™ Extra Virgin Olive Oil elevates classic Mediterranean recipes with depth, brightness, and elegance.

Pissaladière with MILADY olive oil
Pissaladière with MILADY™ Olive Oil
A caramelized onion & anchovy tart from the South of France, elevated with MILADY™ olive oil.
Easy 260–300 kcal Sharing plate
Olive oil confit cod with saffron
Olive Oil Confit Cod & Saffron Emulsion
A fine-dining style dish: cod gently poached in MILADY™ olive oil with saffron, fennel and citrus.
Advanced 480–520 kcal Chef-level
Pissaladière with MILADY olive oil

Pissaladière with MILADY™ Olive Oil

Difficulty level: Easy 260–300 calories per portion

For the base

  • 1 sheet of puff pastry
  • 3 tbsp MILADY™ Extra Virgin Olive Oil

For the topping

  • 6 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp thyme (fresh preferred)
  • 1 bay leaf
  • Salt & black pepper
  • 12–15 anchovy fillets
  • 20–25 small black olives (Niçoise style if possible)

Instructions

  1. Prepare the caramelized onion base
    Heat MILADY™ olive oil in a large pan over medium heat. Add sliced onions and cook slowly for 25–30 minutes until deeply caramelized. Add garlic, thyme, bay leaf, salt and pepper. Remove the bay leaf and let the mixture cool.
  2. Assemble the pissaladière
    Preheat the oven to 200 °C / 390 °F. Roll out the puff pastry and place it on a baking sheet. Spread the onion mixture evenly over the pastry. Arrange the anchovies in a criss-cross (X) pattern. Add black olives evenly across the tart.
  3. Bake
    Bake for 20–25 minutes until golden and crisp. Drizzle a final touch of MILADY™ olive oil before serving.

Serving suggestions

✨ Serve warm or at room temperature. ✨ Perfect for aperitivo, brunch, picnics, or farmers market tastings. ✨ Pair with a crisp white wine or cold sparkling water.
Gourmet cod confit with MILADY olive oil
Chef-level creation

Olive Oil Confit Cod with Saffron Emulsion & Caramelized Fennel

Difficulty: Advanced / Expert 480–520 calories per serving Serves 4

Olive Oil Confit Cod

  • 4 thick cod fillets (140–160 g each)
  • 350 ml MILADY™ Extra Virgin Olive Oil
  • Zest of 1 lemon
  • 2 garlic cloves, crushed
  • 1 sprig fresh thyme
  • Sea salt

Saffron Olive Oil Emulsion

  • 1 pinch high-quality saffron
  • 150 ml reduced fish stock
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 80 ml MILADY™ Extra Virgin Olive Oil
  • 1 tbsp lemon juice
  • Salt & white pepper

Caramelized Fennel

  • 2 fennel bulbs, thinly sliced
  • 1 tbsp butter
  • 1 tbsp MILADY™ olive oil
  • 1 tsp honey
  • Splash of white wine
  • Salt & pepper

Instructions – Confit Cod

  1. Preheat oven to 110 °C / 230 °F.
  2. Place cod in dish, cover with MILADY™ olive oil + lemon + garlic + thyme.
  3. Cook 25–30 min, the oil must never boil — gentle poaching only.

Instructions – Caramelized Fennel

  1. Sauté fennel in butter + MILADY™ olive oil until golden.
  2. Deglaze with white wine, add honey, salt, pepper.
  3. Cook until deeply caramelized.

Instructions – Saffron Emulsion

  1. Reduce fish stock until syrupy; add saffron.
  2. Whisk egg yolk + mustard, then slowly emulsify with warm MILADY™ olive oil.
  3. Finish with lemon juice, salt, white pepper.

Plating

  1. Place caramelized fennel as base.
  2. Add cod gently on top.
  3. Spoon saffron emulsion around.
  4. Decorate with microgreens, fennel fronds, lemon zest.

A refined Mediterranean dish highlighting the aromatic depth, fruitiness and purity of MILADY™ Extra Virgin Olive Oil.