500 ml bottle
- Provence, France - 2013 Harvest
Not considered an "extra virgin" olive oil, because olives are fermented for 4-5 days before they are pressed
What is Fruit Noir?
The art of a fine Coufi makes it so
There is something about the French olive oils these last two years that sets them apart from all others. Domaine du Castelas, pretentiously ranked as one of the best olive oils in the world, has a deep green color that is enhanced by an even darker inner blackness that you can see that isn’t really there. It must be a refraction thing. The best way to see it is pour some into a cup or white spoon.
Fruité Noir is not like classic olive oil, which is pressed from the flesh of freshly picked olives, it is in fact coufi olives that are stored in a warm place before pressing. To learn more about coufi and Fruité Noir and read about why this oil is unique and pressed from selected olives from the center of the pile.
To smell is to inhale a smell so familiar, yet it is difficult to identify with words. It is like a just bitten olive, a little milky, that wafts upon the nose. The first taste is more buttery in feel to the lips, with a tingle on the very tip of the tongue. And then, the oil lands on the taste buds with a softness and a unique flavor of a coufi olive. And to finish, there is a slight, pinpoint burn in the back of throat.
We first brought in just a few bottles for the store which sold out in hours! To sample this oil is like candy to an olive lover! Add this oil to your repertoire!