“Fruité noir” olive oil

It is obtained  with olives that are picked when fully ripe and stored in an oxygen free environment. Then, starts the delicate task of light fermentation to recreate the taste of preserved black olives.

Fruité Noir is best used cold in garlic-seasoned salads, for making mayonnaise, and for drizzling on confits, mushrooms, mashed potatoes and goat cheeses.  It can perfectly match with steewed quinces, pears or apples….