Matured Olive Oil
Like great wines, olive oils offer an impressive variety of tastes and aromas. The star of olive oils from Provence remains the Green fruity with vegetable flavors such as artichoke, grass, cut hay, bell pepper or green tomato. An oil that is mainly consumed raw to preserve all its aromas because the heat would destroy a large quantity. That would be a shame !
An extra virgin olive oil is therefore an oil obtained from green olives., picked as soon as their color turns, i.e. it changes from green to purple. There is also olive oils ripe fruitiness obtained from olives picked black or ripe.
But Provence is distinguished by a unique ancestral method which consists of picking the olives in the same way as for a fruity green but to let the fruits ferment under controlled conditions (temps, temperature and oxygen) before pressing them. Only the best PDO oils from Provence offer these oils.
Very appreciated by amateurs and or great cooks, these oils’matured olives are creamier and provide cocoa flavors, mushrooms and undergrowth. Much sweeter and virtually no bitterness, these exceptional olive oils will find their place in refined dishes as well as in salads or raw vegetables.
How to use matured olive oil ?
You can use the’matured olive oil with game at the end of cooking, crustaceans, fish or scallops, but also to season vegetables, or simply on mashed potatoes !
Some examples of AOP Aix-en-Provence or AOP Vallée des Baux de Provence oils with black fruitiness from the Alpilles that we particularly appreciate. Rediscover the taste of recipes from yesteryear.
