France
Moulin de Mouriès olive oil - FRANCE
- A taste of ripe black olives
- French know-how, a cultural exception
- Ideal for lovers of very mild olive oils
€36.90
Item code:
71MODV500
EAN code:
3547130110232
Contenance:
500 ml
An olive oil with unique aromas of black tapenade and cocoa!
The birth of this "ripened" olive oil begins with the manual harvest of green and fresh olives. A specific maturation process is then initiated, which consists of letting the olives ferment in controlled conditions before crushing them in the mill.This controlled fermentation technique gives the oil dominant aromas of tapenade, cocoa and undergrowth.
This oil comes from the Baux de Provence valley and benefits from the Protected Designation of Origin. It reveals sweetness without any trace of aroma. Bitterness, no fruit or herbal aromas. Aged olive oil is a French know-how, a cultural exception appreciated for its gourmet side, its roundness in the mouth and its unique aromas
Intensity:
Taste profile:
Maturated olives
Notes of:
Cocoa, Black Olives Tapenade, Mushroom
Olives:
50% Aglandau, 15% Salonenque, 15% Verdale, 10% grossane, 10% Picholine
Region/Country:
France
Harvest date:
1 Oct 2024
Producer:
F-Xavier Arnihac
Grilled fish with chorizo, mashed potatoes, ratatouille, pan-fried mushrooms, goat cheese, pissaladière, vanilla ice cream
Name: Moulin de Mouriès olive oil - FRANCE
Net quantity: 500ml
Origin: France
Ingredients: 50% Aglandau, 15% Salonenque, 15% Verdale, 10% grossane, 10% Picholine
Special storage conditions: Store away from heat and light
This Provence OLIVES Maturées olive oil, produced by François Xavier Arnihac, an expert miller, evokes traditional Provencal olive oils appreciated for their taste of very ripe black olives, like those our grandparents knew.
The "matured olives" oil is made from green and fresh olives harvested early in the season. According to strict regulations, the miller initiates the fermentation of the olives in tanks, in a closed and heated room. His expertise lies in the daily control of the olive temperature, which day by day will ferment without oxygen.
Then the miller crushes the olives, and the olive oil obtained is filtered to remove all impurities and give it the best stability, so that it can benefit for as long as possible from the best aromas that give it its charm: tapenade, cocoa, undergrowth, and even vanilla.
