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 most recent vintage, picked and pressed in fall 2012, has a very olive-y aroma with a brightness and intensity that I really like. The flavor is buttery, olive-y, and reminds me a bit of green banana. The finish builds to a small bit of black pepper tingle in the back of the throat.