Virgin olive oil, first cold press; black fruity with notes of black olive and cocoa. Blend of Picholine and Aglandau varieties. Between 10 and 12 kilos were required to give 1 liter of oil. The black olives are harvested and are candied 8-12 days before crushing which give very fruity aromas.
This oil will give relief dimension to your dishes. It can be used for your seasonings, meats and fish. It can also marry your cheese or simply on a slice of good bread.