Olive oil

A.O.P. Valley of Baux-de-Provence.

Salonenque, Béruguette (Aglandau), Grossane and Verdale from Bouches-du-Rhône are the 4 main varieties.

The "black fruity" olive oil comes from a traditional know-how of storing olives for about 48 hours, under anaerobic conditions (without air), before crushing them. This causes an evolution and a greater complexity of the aromas. The olives are then crushed; the dough obtained is pressed or centrifuged to obtain a very soft oil (without spiciness, without bitterness).

the aromas are aromas of black olives, olive paste, cocoa, sourdough bread, truffle ... The ardor (sensation of pepper, spiciness) is very light at the start of the season and then disappears. There is little or no bitterness.

to be eaten cold in salads (eg lettuce) or with dry cheeses (goats, etc.), matured. To be consumed hot, as a condiment (drizzle of oil on hot dishes). Goes well with Mediterranean dishes (based on tomatoes, peppers, eggplants ...), fish such as red mullet, anchovies, raw fish ... and "spicy" dishes ...

You may also like