Aix-en-Provence olive oil

Huile d’olive d’Aix-en-Provence

What it is

Aglandau, Cayanne and Salonenque must make up at least 80% of the trees, and the specification credits the last two with softening Aglandau's aggressive edge early in the season. Each lot holds at least 40% turning olives, green going yellow, and the new oil shows it: bitterness and pungency run from 1 to 5 out of 10 for four months, then settle between 1 and 3. Olives held four to ten days before milling give the soft 'olives maturées' version instead.

In the kitchen

Buy it new, in its first four months, if you want the pepper, and use it raw: over a bean soup at the table, on a tomato, on grilled bread rubbed with garlic. After that it calms down; keep it cool and dark, as the specification requires of producers.

Goes with

Tomato White beans Garlic Poivrade artichoke Brousse du Rove Fennel Basil Gilt-head bream

Same species

Agrumato lemon oil Corsican olive oil (Oliu di Corsica) Haute-Provence olive oil Languedoc olive oil Nice olive oil Nîmes olive oil

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