Our selection of black olive oils from Provence
Matured black olive oil is produced from olives harvested at their peak ripeness often sourced from various Provençal olive varieties. Free from any bitterness or harshness, this fruité noir or black fruity presents a velvety, sweet oil with richly enchanting aromas. A distinctive flavour that enhances any dish it accompanies, an appellation that remains unforgettable when it comes time to replenish supplies.
Virgin Matured Olive Oil “Noir d’Olive” CastelineS – Moulin Castelas
Vallée des Baux de Provence PDO
Moulin Castelas
Pairs perfectly with mayonnaise, aioli, homemade mashed potatoes, fish fillets such as anchovies or red mullet, summer vegetables like peppers, eggplants, and zucchinis, salads, aged cheeses, and more…
Available in 5 sizes from 25cl to 3L
Virgin Olive Oil “Sainte-Modeste” – Château Calissanne
Provence PDO
Château Calissanne
A classic blend of ripe olives, featuring fruity black varieties infused with distinctive local flavours
Available in 5 sizes from 25cl to 1L
Virgin Matured Olive Oil “Noir d’Olive” CastelineS – Moulin Castelas
Provence PDO
Moulin Castelas
The distinctive soils of Crau combined with the expertise from the Vallée des Baux de Provence.
Available in 2 sizes from 1L to 3L
Nyons Extra Virgin Olive Oil “Macérât” – NyonsOlive
Nyons PDO
Nyonsais Cooperative – Vignolis
Extra Virgin Olive Oil
A gourmet olive oil with notes of truffle to enhance the flavours of classic starters, typical dishes and unique desserts
Available in 50cl glass bottle
Black Garlic Nyons Olive Oil “Macérât” – NyonsOlive
Nyons PDO
Nyonsais Cooperative – Vignolis
Extra Virgin Olive Oil
A delicately roasted olive oil, ideal for elevating raw vegetables, winter or summer starters, meat or fish carpaccios, and seasonal fruit salads
Available in 50cl glass bottle
White Garlic Nyons Olive Oil “Macérât” – NyonsOlive
Nyons PDO
Nyonsais Cooperative – Vignolis
Extra Virgin Olive Oil
A light, subtly sweet olive oil that pairs beautifully with mashed potatoes, potato gratins, seasonal tomato salads, white fish, and red meats
Available in 50cl glass bottle
Virgin Organic Olive Oil “Noir d’Olive” CastelineS – Moulin Castelas
Vallée des Baux de Provence PDO
Moulin Castelas
A delightful concoction of organic ripened olives infused with hints of cocoa and dried fruit aromas, perfect for enhancing the flavour of salads, fish, purées, and more when used cold
Available in 3 sizes from 25cl to 3L
Nyons Extra Virgin Olive Oil – NyonsOlive
Nyons PDO
Nyonsais Cooperative – Vignolis
Fresh, silky, and finely scented, this oil pairs beautifully with crisp garden salads, serves as a delectable topping for warm dishes, and proves for frying
Available in 3 sizes from 1L to 5L
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What’s the difference between green and black olive oil ?
Indeed at first glance, olive oil is often the condiment we generously or sparingly drizzle over salads, pasta, meat, and fish. A substitute for butter in pastry recipes and a key ingredient in cosmetics. A product highly appreciated for its beneficial polyphenol content and hydrating properties. Olive oil is produced from the olive tree, a symbol of Provence and the entire Mediterranean region. And yet, it’s a little more than that.
Whether out of sheer curiosity or a refined palate, we come to learn that olive oil, much like fine wine, boasts several distinct varieties and exquisite vintages. There are two primary categories: black olive oil and green olive oil.
Green olive oil is the one we know best, produced from olives harvested very young from the tree. This production method gives the olive oil a refreshing, herbaceous character. Depending on the variety, the resulting olive oil can exhibit a distinct bitterness and a peppery finish known as “ardence” at the end of the tasting. Celebrating its roots, green olive oil frequently elevates dishes that evoke its place of origin. Readily accessible at the majority of supermarkets and other retail outlets, its price can prove to be highly appealing, contingent upon the country of origin.
Black olive oil may not be as widely recognized, but it swiftly gains favour among those who entrust their culinary recipes to it. The same olives are picked later in the harvest season, when they are considered riper. These milder fruits, occasionally found already fallen from their olive branch, unveil candied aromas with delightfully gourmet attributes. “Black fruity” is a rich, velvety olive oil that seamlessly complements a variety of dishes, enhancing their flavours. Of exceptional quality with its refined undertones, this olive oil maintains a production method that demands time and expertise. A unique model not easily replicated, thereby commanding a higher price to preserve local traditions.
What is a black olive ?
Black and green olives originate from the same fruit, yet they vary in ripeness levels. Green olives lose their freshness and darken if left on the branch for too long. With their deep purplish-black hue, the olives soften, their wrinkles deepen, and their shape becomes more gracefully curved. Whether served as table olives or immersed in olive oil, black olives boast silky aromatic nuances.
Need help to choose?
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