Ligne des huiles spéciales – ETHNOS

Pietro Coricelli “ETHNOS” special oils line is dedicated to gourmand palates, for those who quest for the greatest combinations of tastes and aromas, drawing inspiration from the world’s culinary tradition. Eight valued oils, obtained exclusively from pressing in order to preserve all the features and flavor, offering everyone a new, rich and precious taste experience. An out-and-out trip beyond the borders of taste. They are perfect to complete creative recipes where oil is not just an ingredient, but the real protagonist.


One of the rarest oils in the world, typical of Morocco. Prized for its nutritional benefits, to be drizzled over food as a condiment “a crudo” or stirred into soups, couscous and tajines.


A typical fruity oil from South America, with a soft and light consistency. Thanks to its fresh and nutty aroma, it is great to season salads, marinades pasta and grilled fish or meat.


Typical of Asian cuisine, where it’s used both for dressing and for cooking, it has a sweet and toasted flavor. Excellent in recipes with white meat, thai rice and oriental salads; it is also good for frying.


It was once widely used in recipes of northern Italy and central Europe. It has a rich, nutty flavor that is perfect for salad dressing, to season fish and steaks, to toss with pasta and jazz up desserts.


It is considered an outright delicacy in countries such as Austria and Germany. Thanks to its fruity and spicy taste, it is great to season stuffed potatoes and vegetables, soups and even cheese and desserts.


It has a unique nutritional profile, that can be preserved only by cold pressing the seeds. Just a few drops will enhance your soups, pasta and stir fried vegetables. Great for all kinds of sauces, too.


Rich in vitamins, minerals and Omega 3, it is clearly recognizable for its strong green colour and unique flavour. Use it as a special tasty touch on vegetables, shellfish, smoked salmon and desserts.


This peculiar oil, which at room temperature is solid and becomes liquid once warmed, is extracted from the dried coconut pulp. Typical of tropical cuisine, it has a sweet and delicate taste. Try it both on sweet and salty courses: it is excellent in soups with cereals and legumes, meat, vegetables and purees. Thanks to its high heat resistance, it’s an efficient butter substitute and can be used for frying, too.

Spicy Pumpkin Soup
Peel and de-seed the pumpkin, then cut it into cubes and set aside. In a large pot, add the chopped onion and garlic, then fry over a low heat for 5 minutes until softened.

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Bagna cauda
Desalinate the anchovies, discard tails and fishbones, then wash them. Peel the garlic and slice thinly the cloves. Put them in a terracotta pot, pour half quantity of the oil and the butter.

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Sesame Oil Chicken
Heat up a frying oil of choice in a pan over high heat. When the oil is hot, combine the chopped chicken and let it pan fry for a couple of minutes. Then, take it out of the pan. Add salt and pepper at your taste.

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Carrot Ginger Soup with Hemp Oil and Honey
Bring potatoes and carrots to boil in stock. Heat the olive oil and add the cumin seeds. When you hear them start to pop, turn the heat down. Chop the onions, ginger and garlic; add them on the pan.

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Creamy Rosemary Cheese Cake
Preheat the oven to 180°C (356°F). Cover a baking pan with wax paper. Combine together the butter, sugar and eggs in the pan. Stir the flour with the yeast and add gradually the milk.

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Oaxacan Chicken with Lime Guacamole
In medium bowl, combine coriander, lemon juice, avocado oil, 1 tsp garlic and salt. Remove and reserve ¼ cup for sauce. Combine coriander mixture and the boneless and skinless chicken and marinate in refrigerator for 2 hours. In large bowl, mash the avocados (peeled and without seeds).

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Preheat your oven to 190°C (375°F). Wash the almonds and let them drain. Spread the almonds on a baking pan and roast for at least 15 minutes, until the almonds are crunchy and darkened, but not burnt.

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Apple Chicken Stir-fry
Cut chicken and apples into chunks and set aside. Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes. Apples should become tender.

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