This oil revisits the age-old traditions of Provence. The olives are hand-picked only when fully ripe. They are then stored in containers without oxygen for three days to ignite the fermentation process, recreating the taste of preserved black olives.
Salonenque, Aglandau, Grossane and Verdale
The oil has a sweet bouquet and mild flavor with black olive tapenade and truffle notes on the palate.
Serve this oil at room temperature in garlic-seasoned salads, or use it for making mayonnaise and for drizzling on toasted baguettes, mushrooms and mashed potatoes.