Pompe l'huile



Olive oil based palette, scented with orange blossom water orange blossom water and lemon zest. Traditional Provencal dessert made for the Christmas Christmas Eve meal, part of the 13 Christmas desserts (essential!).


  • 500 g flour
  • 25 g baker's yeast
  • 90 g sugar
  • 1 pinch of salt
  • 25 cl olive oil
  • 1 lemon zest
  • 25 cl orange flower water


Combine the flour, yeast dissolved in a little warm water, salt and sugar. Then add the oil, orange blossom water, 25 cl of water and the lemon zest. Mix slowly Work the dough for 5 minutes: it must be supple, and leave to rise for 2 hours. Roll out the dough into a patty of about 30 cm in diameter and 1 cm thick on an ovenproof plate. ovenproof baking sheet. Make a nice grid with a knife on the top. Leave to rise for 1 hour at room temperature. room temperature. Preheat the oven to 200° (thermostat 6-7), put in the oven for 15 to 20 minutes. As soon as you remove from the oven, brush with the oven, brush with olive oil.

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