In order to produce olive oils with an intense taste (fruity green), olive growers harvest the olives in October. They are therefore picked prematurely, when their colour changes from green to mauve. The olives are then crushed less than 24 hours after harvesting in order to preserve their nutritional qualities. The oil is then extracted by a cold mechanical process, without heating or chemicals.
It is one of the most widely consumed oils in the south of France, especially on salads. In the mouth, this olive oil is fluid and ardent, which means that it causes a tingling sensation at the back of the throat. A hint of bitterness and vegetal aromas (almond, freshly cut grass, artichoke, basil…) complete its flavours. In cooking, Intense Taste olive oil (fruity green) will go wonderfully with salads, raw meats, cheese, vegetables or fish. Finally, being rich in anti-oxidants, vitamins and polyphenols, it will bring many benefits to your health.