Origin: Made with fruit from an olive grove in the Chalet Vallon locality, with chalky soil, on the southwest-facing uplands and hillsides. A blend of two varieties of green (unripe)
Varieties: Salonenque 60% - Aglandau 40%
At the mill
The olives are picked and pressed within 24 hours to avoid any oxidation and retain their natural fruitiness.
This fruity, spicy oil will add a kick to Mediterranean cuisine.
Awards & Medals
- Médaille d’Or – Font de Leu
Concours des Huiles Appellation d'Origine - Nyons