Olive Oil – Ripe Olives

AOP Les Baux de Provence

Variétés

Salonenque, Grossane, Verdale and Picholine.

Way

In biodynamic farming, every step is carried out with the utmost care, from pruning the olive trees to bottling. For this mature olive oil, the olives are fermented for about a week before being pressed and pressed. This maturation process reduces the peppery finish and allows typical aromas to develop. Rich and with a long finish, it is unfiltered in order to preserve all the biological and natural richness of its pulp.

Character:

This mature olive oil is characterized by aromas of cooked artichoke, sourdough bread, and mushroom. This old-fashioned, lingering taste is due to the olives' maturation.

Accord

Enjoy without moderation, in salads, cooked or simply on a slice of country bread.