Chateau Virant’s Aglandau olive oil is a gold medal-awarded, very high quality extra virgin olive oil. It is made exclusively from olives of the aglandau variety. It is also the strongest olive oil in Chateau Virant, with a nice peppery aftertaste. The aroma of the oil is very wide, and you can find fresh grass, tomato leaf, rowanberry, basil, parsley, green banana, spinach, almond and nuts. Chateau Virant is a local, non-industrial producer whose every crop is always a little different. Because of this, the taste of the oil can vary slightly from year to year. The olives are harvested from the farm’s own olive grove in Provence and cold-pressed immediately, ensuring that the aromas and antioxidants in the oil are preserved.
Aglandau olive oil can be used both as it is and for cooking. The aromas and antioxidants of the oil are best preserved when the oil is not heated. Try it on a variety of food salads, tabbouleh salad, pasta salads, ratatouille and other tomato-based dishes, white fish, pies, anchovy-based dishes and aioli. It is also a great partner for arugula, tomato-mozzarella salad and a variety of meats!