P.D.O Olive Oil "fruité Noir"

OLIVES  VARIETIES  :  Salonenque,  Béruguette  (Aglandau),  Grossane  and  Verdale  are the 4 main varieties.

PRODUCTION  :  The olive oil « Fruité Noir » is made from a traditional method that is
to store the olives for  48 hours, without air,  before crushing. This cause variation and
greater complexity of the aromas. After crushing,  the  paste  is pressed or centrifuged
to obtain a very sweet oil (very slight  pepperiness, no bitterness).

SERVING  SUGGESTIONS  :  consume cold in salads (for example lettuce) or with goat
cheese.  Consume  hot  as  condiments  (net  of  oil  on  hot  dishes).  It  accommodates
nicely with Mediterranean dishes made with tomatoes, peppers, eggplant, anchovies,
raw fish, lens, chickpeas and lamb meat.

TASTING  :  the flavors  are  aromas of black olives (ripes olives), olives cream,  cocoa,
leavened bread, truffles. The peppery sensation could be very slight.