Extra Virgin Olive Oil AOP OLIVE OIL FROM THE BAUX-DE-PROVENCE VALLEY

Extra virgin olive oil is a blend of five varieties of olives typical of the AOP of the Baux-de-Provence Valley: Aglandau or Béruguette, Grossane, Salonenque, Picholine and Verdale . The olives were picked from October to November with a fine comb and are immediately sent to the mill and pressed in less than 24 hours to preserve the freshness of the fruit. Cold extraction within 24 hours of harvest enhances the vegetal character of the olive oil and preserves the complexity of its own aromas. The nose of extra virgin olive oil is very fine and fresh. The aromatic persistence reveals a lovely palette of flavors on the palate: arti chaut, fresh almond, green apple and hazelnut. It is a delicate, complex and harmonious olive oil that should be used in a drizzle. It reveals itself equally well on hot and cooked dishes such as steamed vegetables, fish, fresh pasta as well as on green salads, raw vegetables and cheese.