In reviving this technique, we wanted to draw attention to what was a major part of the history and tradition of Provence.
This black fruity olive oil is characterised by its nose, which recalls fruit conserves and tapenade. It reveals surprising flavours of cocoa, black olive and mushroom. Its length on the palate is remarkable, leaving a buttery aftertaste, with neither bitterness nor fervence. Its like biting into an olive picked at its ripest point... Pairs wonderfully with ratatouille, white fish, pan fried mushrooms, mashed potato, grilled green asparagus and fine cheeses. It's also a great way to bring out the flavour of salad dressings. For a surprising flavour, try it drizzled on vanilla ice cream!
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Black fruity olive oils blend perfectly with balsamic vinegar from Modena, sherry vinegar, herb-infused white wine vinegar, and vinegars infused with tomato and basil, mango or blackcurrant.
Virgin olive oil.
Olive varieties: Salonenque, Aglandau, Grossane et Verdale.