EVOO Aglandau Provence France Varietal 0.50L (16.9 oz)

Description

The geographic origin of the Aglandau Olive is the area around Aix-en-Provence France which is near where we live. It is a popular olive tree in Provence France, it has a high yield for the farmers, typically 6.5 to 7.5 Kilo of olives for one liter of olive oil cold pressed, not heated. The Aglandau is the French Varietal with the most piquant & let me explain that. The word in French is ardente, directly translated into English, fiery. There is a difference between ardente and bitter. Bitter olive oil enters your mouth and you immediately find it bitter, not pleasant at all, you want to spit it out. Olive oil with ardente enters your mouth wonderful, it is very fruity and flavorful, very pleasant, only after you swallow, it leaves a pepper kick in the back of your throat. It is a pepper kick, not a BITTER kick, or as they say in French it's fiery (ardente).You should not be afraid of olive oils with a little bit of ardente in them, it is going to take cooking well and not fall flat, blah. Why buy an olive oil that is too bland, and then when you cook with them they impart absolutely NO flavor. Aglandau is flavorful, when you cook with it your food is going to be flavorful, and when you cook with it you do not in fact taste any pepper kick at all, that is only when you drink it pure like we Judges do. It is NOT green tasting, some Italian Olive Oils are not pleasant at all they taste green, bitter, not ALL Italian oils, but a lot of them. It is hard to describe the flavor of the Aglandau olive it's delicious, there is much variance year over year, it's sensitive to the weather, like fine wines, it's fruity with a GOOD robust flavor. We are very careful to pick the Aglandau at the right moment of ripeness. If we pick it to early the oil will NOT be ardente, in fact it will be bitter. We always pick the Aglandau last. Read more on our new blog Mas des Bories on WordPress, the Harvest page, Amazon will not permit us to link to it.