MOULIN MOURIÈS EXTRA VIRGIN OLIVE OIL - FRANCE

MOULIN MOURIÈS EXTRA VIRGIN OLIVE OIL - FRANCE

⭐️The taste of ripe black olives - Virgin olive oil
⭐️French know-how
⭐️Ideal for lovers of very fine olive oils

Olive oil with a unique taste of black tapenade and cocoa!

The birth of this "mature" virgin olive oil begins with the hand harvesting of fresh green olives.
This is followed by a specific maturation process, during which the olives are fermented under controlled conditions and then crushed in a press. Thanks to this controlled fermentation, the oil acquires a dominant aroma of tapenade, cocoa and undergrowth.

This oil, which comes from the Vallée des Baux de Provence and has Protected Designation of Origin status, is smooth, with no hint of bitterness, fruity or herbal flavours. Matured olive oil is a French savoir-faire, a cultural exception recognised for its gourmet flavour, round mouthfeel and distinctive aroma.

Harvest details

Harvest date: October 2024

Country of origin: France

Manufacturer: F-Xavier Arnihac

Olives: 50% Aglandau, 15% Salonenque, 15% Verdale, 10% Grossane, 10% Picholine

Flavor strength: sweet

Profile: Ripe olives

Aromatic notes: Cocoa, black tapenade, mushrooms

Taste and culinary experience

Grilled fish with chorizo, mashed potatoes, ratatouille, fried mushrooms, goat cheese, pissaladière, vanilla ice cream

Composition

Name: Virgin olive oil Moulin cooperatif de Mouries
Volume: 500 ml
Origin: Product from France
Ingredients: Olives – 50% Aglandau, 15% Salonenque , 15% Verdale, 10% Grossane, 10% Picholine
Storage conditions: Keep in a cool and dark place.

Find out more

OLIVES Maturées olive oil from Provence, produced by experienced miller François Xavier Arnihac, is reminiscent of traditional Provençal olive oils, prized for their very ripe black olive flavor, as our grandparents knew them.

Mature olive oil is made from fresh green olives harvested at the beginning of the season. Following strict regulations, the miller starts the fermentation of the olives in vats in a closed, heated room. Their expertise lies in monitoring the temperature of the olives daily, as they ferment without access to oxygen. The miller then crushes the olives and the resulting olive oil is filtered to remove all impurities and to preserve the best aromas that give it its charm: tapenade, cocoa, undergrowth and even vanilla.

This olive oil with a distinctive character is ideal for preparing dishes with potatoes, goat cheese, pizza or oriental cuisine.