This PDO offers a slightly smoky nose, lifted by hints of lemon and apple. These aromas are also present on the palate, blending nicely with bitter notes of fresh grass, recalling garden cress and mustard leaves.
This well-balanced oil offers a distinguished, lasting peppery finish.
Use it to dress green salads, to make vinaigrette or crunchy vegetable tartare. It works just as well for cooking meat, fish, or dishes containing rice or quinoa.
This oil pairs nicely with sherry vinegar, fig-infused vinegar or a white balsamic vinegar.
Extra virgin olive oil. Cold extracted. Superior category olive oil obtained directly from olives and solely by mechanical means. Olive varieties: Salonenque, Aglandau, Grossane, Berruguete, Picholine et Verdale.