Haute-Provence olive oil

Huile d’olive de Haute-Provence

What it is

Aglandau makes up 80 to 100% of the trees and of the oil, picked fairly green in November within a harvest the specification closes 55 days after it opens, ahead of the hard frosts of late December. No lot may hold more than 30% black olives; the green fruit's chlorophyll gives the young oil green glints that fade to gold in the light, and polyphenols give it a pungency of at least 2 out of 10 and help it keep.

In the kitchen

Use it where the pepper has something to push against: raw poivrade artichokes, grilled Sisteron lamb, a bowl of chickpeas. A bottle that has lost its green tint has not gone off, since the specification says the colour fades without changing the taste, but keep it in the dark all the same.

Goes with

Poivrade artichoke Sisteron lamb Chickpeas Banon Tomato Garlic Almond Thyme

Same species

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

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