Best Olive Oils Store
Harvest: Early November to mid-December. Pressed in our mill within 24 hours of harvesting. Storage: In stainless steel tanks, nitrogen blanket, temperature-controlled room.
Extraordinary flavors of artichoke and green hazelnut. It has a certain bitterness with a characteristic spicy and peppery edge. Enthusiasts will use it to braise fish, poultry, leeks, tomatoes, and pissaladières. It also adds a lot of flavor to spiced cakes and desserts.