Chateau Virant’s Provence AOP olive oil has been awarded best-in-class in the French national agricultural competition. It is made from five different varieties: Salonenque and Aglandau 85 %; Picholine, Grossane and Verdale des Bouches-du-Rhône 15 %. Chateau Virant is a local producer whose every crop is always a little different. Because of this, the taste of the oil may vary somewhat from year to year. The olives are harvested from the producer’s own olive grove in Provence and cold-pressed immediately, ensuring that the aromas and antioxidants in the oil are preserved. Rapid compression also keeps oil acids as low as possible.
The most noticeable aromas of the oil are fresh grass, fresh leaves, green tomato and almond. It is a complex, full-bodied and balanced extra virgin olive oil with a long mouthfeel. It is suitable for use as such as in cooking. The aromas and antioxidants of the oil are best preserved when the oil is not heated. Try it in salads, with vegetables as well as ripe and raw fish. The oil is also great for light and red meat, especially lamb.