Noir d'Olive AOP Vallée des Baux

Virgin Olive oil

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6 Photos

Awards

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Silver Medal - National Competition AOP Olive Oils - Nyons 2018
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Silver Medal - Concours Général Agricole de Paris 2018
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Silver Medal - National Competition of Olive Oils With Origin - Nyons 2017
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Gold Medal - Concours Général Agricole de Paris 2017
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Great Taste Awards 2016
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Gold Medal -Concours PACA 2016
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Gold Medal - Concours Général Agricole Paris 2016
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Gold Medal - International Competition Olivalies
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Silver Medal - Concours National des huiles d'olive en Appellation d'Origine 2015
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Gold Medal - Concours National des huiles d'olive en Appellation d'Origine Nyons 2015
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Silver Medal - Concours PACA 2015
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Gold Medal - Concours PACA 2015
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Gold Medal - Concours PACA 2014
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Silver Medal - Concours Général Agricole de Paris 2014
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Silver Medal - Concours PACA 2013
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Gold Medal - Concours Général Agricole de Paris 2013
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Silver Medal - Concours Général Agricole de Paris 2012
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Gold Medal - Concours National des huiles d’olive en Appellation d’Origine Nyons 2011
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Gold Medal - Concours PACA 2011
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Gold Medal - Concours PACA 2010
Labels-AOP

Origin

Domaine CastelaS revisits the age-old tradition of Provence to create Noir d'Olive. Produced from 4 varieties of olive native to our own groves, they are picked when fully ripe and stored in an oxygen free environment. Then, starts the delicate task of light fermentation to recreate the taste of preserved black olives from our ancestors' stone-wheel mills. Achieving this distinctive taste without the associated drawbacks is a real art!

Tasting

The 2017 vintage will delight enthusiasts of black fruity olive oils. It displays all the positive attributes of the AOP Vallée des Baux's aromatic palette: a subtly fermented note, black tapenade, confit olives, cocoa and vanilla, with truffle to finish. Wonderfully mild on the palate.

Suggestion

Noir d'Olive is best used cold in garlic-seasoned salads, for making mayonnaise, and for drizzling on confits, mushrooms, and mashed potatoes.