Corsican olive oil (Oliu di Corsica)

Huile d’olive de Corse – Oliu di Corsica

What it is

The appellation rests on six island varieties, including the Sabine, selected locally from wild olive trees, and the Capanace of Cap Corse, and on late harvests that frost-free slopes allow; the specification credits that long hang time with the maquis notes in the oil. Oil labelled récolte à l'ancienne may only use olives left to drop into nets, more than half of them black: bitterness and pungency fall from at most 3 to at most 1 out of 10, and the aromas turn to dried fruit and mushroom.

In the kitchen

Its low bitterness suits delicate things: fresh brocciu, a baked white fish, a dish of broad beans. Read the label: récolte à l'ancienne is the rounder, fuller style, while the oil without it keeps more almond and artichoke.

Goes with

Brocciu Chestnut flour Gilt-head bream Clementine Myrtle Garlic Figatellu Broad bean

Same species

Agrumato lemon oil Aix-en-Provence olive oil Haute-Provence olive oil Languedoc olive oil Nice olive oil Nîmes olive oil

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