INTENSE organic olive oil 25cl - Old vintage

Superior quality organic extra virgin olive oil, why?

This name comes from the mixing time of our olives, which is reduced to 20 minutes and whose temperature never exceeds 20°C. The regulations for the designation cold pressing or cold extraction authorize a rise up to 27°C. This process preserves all the aromas and reduces bitterness.

Our Intense olive oil is certified ORGANIC and Protected Designation of Origin.

What are the flavors?

Green fruity type olive oil, that is to say with herbaceous, vegetal aromas, freshly cut grass, raw artichoke, tomato leaf. The aromas are long on the palate with a slight bitterness and ardor (i.e. spiciness).

What type of olive is used in this oil?

The main varieties of AOP Provence are Aglandau, Salonenque, Cayon and Bouteillan. There is a long list of secondary varieties. Aglandau must represent at least 80% of the olives used.

When are olives harvested?

The olives are harvested quite early in the season (generally mid-November) and taken immediately to the mill where they are crushed without delay.

And by the way, what is green fruit?

Green fruities are made from green olives, meaning they are full of freshness and harvested early in the season. These fruity flavors have a fiery, vegetal taste.

What are the different formats offered for INTENSE olive oil?

Click here to discover all the containers and formats available for INTENSE olive oil.