Extra-virgin olive oils from La Vallée des Baux in Provence are sought after for their rich and complex perfume and smooth flavor. This oil was awarded in 1997 an AOC, or Appellation d'Origine Contrôlée (the French system for designating and controlling the geography and quality of wines and other products). This oil is extra virgin, made from the first cold pressing. First cold pressing of Provencal olives render a fragrant yet smooth olive oil with less than 0.5% acidity. You'll discover hints of artichoke, almonds, green vegetables, and freshly cut hay. It is made from four olives: the Salonenque, Beruguette (the local name for the Aglandau), Grossane, and, from the Bouches-du-Rhône area, Verdale.
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