Virgin Black Olive Oil “Noir d’Olive” CastelineS – Moulin Castelas

Description

The distinctive soils of Crau combined with the expertise from the Vallée des Baux de Provence.

Black fruity extra virgin olive oil, AOP Provence, made from Aglandau and Grossane olive tree varieties planted on the dry lands of La Crau in Provence. An appellation “Noir d’Olive” obtained with expertise through mechanical processes. which reveals, upon tasting, the sweetness of flavors reminiscent of candied black olives. A perfume with a smooth character and refined flavours

Located amidst the untamed beauty of the Camargue’s wild landscapes and dominated by the timeless limestone formations of the Alpilles, the expansive plains of La Crau embody the parched essence of the Mediterranean climate In the esteemed terroir of Provence, celebrated for its esteemed appellation, the Aglandau and Grossane olive tree varieties have flourished since 2008. These prized cultivars are meticulously tended to by the Castelas mill, a family-owned establishment located in the heart of Les Baux de Provence.

Aglandau and Grossane : a delectable fusion of distinctive varietal attributes.

Indeed, without prior tasting, it can be challenging to understand the notable differences between all the black, green, and monovarietal olive oils. The differences become especially evident when comparing a naturally more expensive, top-tier olive oil to a readily available option sourced from a more exotic location. In this blend, Grossane and Aglandau come together to extract a black fruity flavor from matured olives.

Aglandau, alternatively known as Beruguette in certain regions, presents a vibrant green hue on its olive tree, delicately adorned with white speckles. With its acorn-like shape (hence its nickname), this olive encapsulates within its firm flesh the crisp, green fruity flavour complemented by subtle hints of almond and artichoke aromas. This olive variety is characterized by its subtle bitterness and mild pungency, making it ideal for olive oil production rather than as a table olive. Its flavor profile doesn’t quite lend itself to being enjoyed as green table olives.

The Grossane olive variety, also known as Groussan, gracefully adorns its tree with its distinctive purplish-black hue and notable round shape. Its tender, brown flesh encapsulates the essence of a lusciously fruity flavour, complemented by subtle hints of butter and citrus. Without its characteristic pungency and bitterness, this particular variety is suitable for both table olive consumption and olive oil production.

The harmonious fusion of these two distinct olive varieties yields a classic black fruity flavour with a distinctive character that embodies the essence of Provence.

How do you use AOP Provence black olive oil in cooking?

Thanks to its range of flavors including tapenade, candied black olives, truffle, and even mushroom, this olive oil pairs wonderfully with generous cuisine. Thus, the matured olive oil will enhance seasonal salads, tomatoes in all their forms, homemade vegetable purees, traditional ratatouille, and all variations of risottos. Prepare your aprons !