L’HUILE H DOMAINE DE LEOS
ABOUT HUILE H DOMAINE LEOS
The oils H of Leos are largely dominated by the Aglandau, a variety that is perfectly adapted to the terroir of the Domaine, which possesses fruits that are ovoid in shape, slightly asymmetrical, firm and pulpy, and isolated on the branches. The Aglandau variety is characterised by its smoothness, its intensity, and its surprising and very rich taste with flavourings of artichoke, green (olive leaf), green fruits (with or without pit), and notably cooked pear, banana, almond, and apple.
With the variety Aglandau, L'Huile H du Domaine de Leos and the range H de Leos Sélection AOP Provence are defined as «aromatic and ardent green fruity», that is to say a lively oil, with a powerful, intense ardour And very slightly peppery.
the olive grove of the Leos estate also integrates in lesser quantities several other varieties of olives such as for example the picholine that comes historically from the region of collias (gard), hojiblanca native to andalusia, cornicabra from the region of toledoe, fowl of the ardéche and of the arbequines, useful for the pollination (because the bees do not forage the flowers of olive trees)
The oils H of Leos are all « extra virgin », meaning they are high-quality oils obtained solely from the fruit of the olive tree through mechanical processes or under thermal conditions that don’t alter the oil. In extra virgin oil, nothing is added nor removed. Everything is natural. This is also the guarantee to consumers that they have a very low acidity (level of oleic acid lower than 0.8%) and that they possess a remarkable and a superior gustatory qualities (a high-quality, luxury oil). Every year, the oils H of Leos have a level of oleic acid lower than 0.4%, which places them at the highest level of quality. It is also a « premier cold extraction » oil (a decanter is used and we do not perform a second pressing through the addition of hot water, as was done often in the past).
The health benefits of extra virgin olive oil, which is rich in mono-unsanatured fatty acids, in vitamin E and in polyphenols seems to be confirmed by a great number of international studies.