Languedoc olive oil

Huile d’olive du Languedoc

What it is

The appellation rules out a single-variety oil: every lot blends at least two varieties, led by the Lucques or the Olivière, and neither may exceed 70% of the oil. The olives are picked when 40 to 70% have turned from green to yellow, fruit the specification calls moderately ripe, and milled within eight days, which is where its dominant tomato and almond come from; bitterness stays at 3 out of 10 or below. It became a European AOP in 2023.

In the kitchen

A medium-intensity oil for everyday raw use: dress tomatoes, grilled courgettes or sardines with it, and reach for it wherever a more bitter oil would take over.

Goes with

Tomato Almond Sardine Lucques olive Pélardon Zucchini Eggplant Garlic

Same species

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

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