AOP Olive oil Fruité Noir - 75cl

OLIVE VARIETIES: Salonenque, Béruguette (Aglandau), Grossane and Verdale des Bouches-duRhône are the 4 main varieties.

ELABORATION: The "black fruity" olive oil comes from a traditional know-how which consists in storing the 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 paste obtained is pressed or centrifuged to obtain a very soft oil (without spicy, without bitterness).

PAIRING TIP: consume cold in salads (eg lettuce) or with dry cheeses (goats, etc.), matured. Consume 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 ... TASTING: the aromas are aromas of black olives, olive paste, cocoa, sourdough bread, truffle ... The ardence (sensation of pepper, spiciness) is very light at the beginning of the season and then disappears . There is little or no bitterness.