A.O.P Valée des Baux-de-Provence.
Olive varieties: Salonenque, Béruguette (Aglandau), Grossane & Verdale.
The process of creating this olive oil includes the tradition of storing olives about 48 hours under anaerobic conditions ( without air ), before extraction. This causes an evolution and a greater complexity of the aromas.
This is one of THE most unique olive oils we carry. If you are an olive lover this with trill you taste buds. It really taste like a liquid black olive. It has a long, fruity finish and a rich mid-palate olive taste.
I recommend drizzling it on tuna, or pasta , or for bread dipping.