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Ripe fruit / matured

Because you like strong tastes, we have selected for you a range d’matured olive oils from Provence. Typical olive oils that stand out for their powerful flavors and aromas. Unlike green fruity, the olives are picked when fully ripe and then pressed (or cold extracted). These refined oils will bring aromas of ripe apple to your dishes., dried fruits or even exotic fruits for some. Food lovers prefer it on sweet dishes, and sometimes even on desserts.

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What is a ripe fruity ?

« Ripe fruit » or « matured olive oil », this is the name given to those olive oils that are not pressed immediately after harvest.

In Provence, the olives are generally picked green and they are pressed immediately, this is what gives the Green fruity cette ardence et ce goût incomparable d'artichaut, hazelnut, green apple or freshly cut grass. A guarantee of quality if you find these flavors on a green fruitiness.

Le ripe fruitiness uses the same picking methods, the same olives except that they are stored for a few days away from light in a cool place. Historically, they were left to ferment slightly in a ventilated attic, method still used Moulin Cornille in Maussane les Alpilles for example. 4 to 5 days later, when the olives have taken on a deep purple color, they are crushed then pressed.

Huile d'olive Bio

Many green fruits also exist in huile d'olive Bio certified. You will find the same flavors but in organic farming, une production moins grande mais plus respectueuse de l'environnement.

What a difference in taste for the ripe fruitiness ?

These few days of maturation change all the taste qualities of the olive oil.. She's getting so much sweeter, rounder with hints of ripe fruit, tapenade. Its use in the kitchen will be different and we will prefer it at the end of cooking on hot dishes. Of course, it will go very well in a salad or on a tomato with a simple pinch of fleur de sel.

L’matured olive oil will develop melted aromas of hazelnut and baked apple, an olive oil with very little bitterness.

Ripe fruit, an ancestral Provençal specialty

Sometimes called "tradition cuvée" by the millers of Provence, matured oils are seasonings with a pronounced taste. Ideal with traditional dishes such as ratatouille, the aioli, anchoïade or pistou soup.

Matured oil remains a specialty of Provence. You will find with this oil the flavors of yesteryear, the old-fashioned taste that will transport you to the heart of the scrubland, or rather by its aromas in the undergrowth of a still damp pine forest.

A traditional know-how

Baux de Provence specialty, some AOP from Aix-en-Provence and of course Nyons, saturated oil is for connoisseurs. French olive oil representing 1% of the European market, matured oil remains a confidential market for enlightened amateurs or experienced cooks. Yet this oil is often much more appreciated for its richness of taste.

Ripe fruit : not all producers risk it ! Making a matured oil requires know-how and a certain experience, sans quoi toute la production finirait en huile d'olive vierge lampante et serait impropre à la consommation… Il serait dommage de faire du combustible avec des olives de cette qualité.