Extra virgin olive oil is characterized by its complex and rich aromatic bouquet. It offers fresh and herbaceous notes reminiscent of freshly cut grass, tomato leaves, and even artichoke. Olive oil presents a delicate balance between bitterness and sweetness, making it an essential ingredient in many cuisines.
The history of olive oil dates back to antiquity, where Mediterranean civilizations such as the Greeks and Romans used it extensively not only in their cuisine but also for medicinal and cosmetic purposes. Over the centuries, olive oil has become an essential element of Mediterranean cuisine, bringing its rich flavor and velvety texture to a variety of dishes. It has crossed borders, becoming a prized ingredient in kitchens around the world, thanks to its health benefits and culinary versatility. Today, olive oil is not only a staple in many cuisines but also a symbol of tradition, health, and quality, embodying the rich culinary heritage of Mediterranean regions.
Dried ceps are added to the olive oil mixture, which consists of grignon oil and extra virgin olive oil, before being macerated for several hours. The oil is then separated from the ceps, and the filtrate is pressed to obtain an oil that is mixed with the one originally used. This new blend is filtered to create the famous olive and cep mushroom oil.
Olive fruits are harvested when fully ripe, sorted, and stored for a maximum of 2 to 3 days. They are then carefully washed with water before being crushed and kneaded to facilitate the extraction of olive oil. The separation of oil from the vegetation water and solid particles takes place in a centrifugal decanter. This natural, pure, and untreated juice is obtained at low temperatures, preserving its natural character. No additives are introduced; this oil is free of any antioxidants such as BHA, BHT, or TBHQ. The term “extra virgin olive oil” is reserved for oil with an acidity level of 0.8% or lower.
Country of Origin France | EU
Glass bottle
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