The Grossane, Verdale, Aglandau and Salonenque varieties are local varieties of the Alpilles (region in Provence). The most common around Orgon are the Salonenque, Aglandau and Grossane. The Verdale of the Bouches-du-Rhône was replanted to a very limited extent after the great frost of 1956. The fruité vert olive oil is a mixture of the 4 types of olives and has a complex taste. "Fruité vert" refers to olives that are green when pressed. The oil with a delicate taste is both somewhat bitter and fiery in the mouth with a nice aftertaste of almond, raw artichoke and pepper. The oil is AOC Vallée des Baux de Provence.

Use: The olive oil from the Domaine de Valdition (Orgon, next to Eygalières) can be used both cold and hot. We recommend using this versatile oil with soups, goat's or sheep's cheese, steamed vegetables, meat or fish tartare, grilled fish, a citrus salad

This olive oil is Bio certified.

Find out more about the difference between fruité noir and fruité vert here .

Recipe idea:

• Discover here how to prepare delicious 'Scampi al pil pil' with this olive oil .
• Discover this olive oil in a delicious starter: 'Camembert in the oven' .
  
  

Contents: 50 cl