For years, we’ve had a small, carefully curated selection of Provencal olive oils. Now, for the first time in a decade, we’ve found one we love enough to bring on board.
This is one of the best French extra virgin olive oils I’ve tried in a long time. It’s just what I think of when I think of Provencal oils: light, bright, delicate, with just a hint of grass and pepper. It would be excellent on a light salad, but be careful with the vinegar—a strong one could overwhelm the oil. It would also be phenomenal on fish.
The 2013 harvest of this oil is just lovely. It's quite light, with a flavor akin to lettuce or spring greens. It has a buttery quality that coats the tongue, but it also packs a sharp, long lasting peppery tingle in the finish.