Vallée des Baux-de-Provence olive oil

Huile d’olive de la vallée des Baux-de-Provence

What it is

No single-variety oil may carry the name: each is a blend of at least two of Salonenque, Aglandau, Grossane and Verdale des Bouches-du-Rhône, grown around the Alpilles. Milled less than three days after picking, it tastes of cut grass, apple and raw artichoke; labelled 'olives maturées', the olives were first left to ferment for three to ten days, which leaves bitterness at 1 out of 10 or less and brings black olive, cocoa and mushroom.

In the kitchen

Do what the valley did with the first oil of the season, which the specification says was eaten on hot lentils: pour the fresh oil over them raw. Keep the 'olives maturées' oil for what wants softness without pepper: salt cod, boiled potatoes, a tapenade.

Goes with

Lentils Cracked olive of the Vallée des Baux Salt cod Potato Tomato Garlic Poivrade artichoke Goat cheese

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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