Provence olive oil

Huile d’olive de Provence

What it is

A blend by rule: at least two varieties, Aglandau at 20% or more, with Bouteillan, Cayon and Salonenque, grown from the Rhône to the Estérel. Olives are picked from the turning stage and either milled within four days, bitter and pungent at 1.5 to 3.5 out of 10 with grass and raw artichoke, or first held four to ten days, as mills that could not keep up once did, giving an 'olives maturées' oil of black olive and toasted bread with almost no bite.

In the kitchen

The two styles do different jobs: the green one raw, on grilled vegetables or a bowl of chickpeas; the 'olives maturées' one wherever bitterness would be unwelcome, as in an aïoli with salt cod, potatoes and green beans.

Goes with

Garlic Salt cod Potato Green bean Chickpeas Egg Tomato Eggplant

Same species

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

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