ABOUT FRENCH OLIVE OILS

While the French are known for their remarkable grapes, they also grow some of the world’s most distinctive olive varietals. But production is small with less than 1% of the world’s olive oil coming from France and most of it staying in France. That’s why you don’t just taste French olive oil, you savor it. Drizzle over green salads, vegetables, cheeses or fish, and relish in the inspiration of these precious Provençal treasures.

HOW TO CHOOSE OLIVE OILS

Choosing an olive oil is like choosing wine for dinner. Delicate, subtle oils are best suited for lighter foods; bold oils stand up to big, spicy flavors; and fragrant, fruity oils engage with a wide variety of tastes. Try several with different foods and let your palate be

your guide.

TASTING OLIVE OILS

Like fine wine, the best olive oils offer complexity and balance. And like wine, an olive oil should be sipped to discover all the delights it has to offer. Swirl a small amount in a glass and take in the aromas. When you sip, roll the oil around your mouth and look for a fresh, fruity flavor and hint of pleasant bitterness. Consider additional notes hitting your tongue. Something sweet? Nutty? Spicy? Floral? Swallow slowly noting a possible peppery catch in your throat along with a lingering finish.

CARE & STORAGE

Light, heat and air are olive oil’s enemies. Protect the life of your oils by keeping them in a cool, dark place, far away from the stove and refrigerator. Unlike wine, olive oil does not improve with age. Unopened bottles should be used within 18 months of harvest. Look for a “Best Before” date, which can be found on the label. Once opened, seal containers tightly and use within a few months. And whenever possible, choose the freshest oil you can find and enjoy every bit of it!

What is AOC?

The Appellation d'Origine Contrôlée or AOC designation, guarantees that an olive oil has met France’s highest quality standards and has been produced exclusively from olives grown and crushed in the AOC area. Proud of their exemplary and unique oils, French olive producers currently possess seven AOC designations.

What creates flavor?

While the character of the terroir and qualities of an olive variety make an oil unique, it is the care and skill of the miller that makes it exceptional. Like a winemaker, the olive miller is responsible for selecting and blending the olives to produce a rich and complex oil. The best oils are derived from impeccable fruit, hand harvesting, modern processing and the miller’s sensitive palate. Flavors and fragrances can vary with each harvest.

BOLD

Powerful, fruity, bitter and peppery olive oils are derived from the modern style of pressing early harvested green olives. These bold oils love savory foods and big wines. If you catch a cough in the back of the throat while enjoying a bold olive oil, you’ll know you’ve found a good one, and should help yourself to more.

Azienda Agricola Disisa
Sicily, Italy
robust, grassy, cucumbers, ocean spray

The name Disisa probably comes from the Arab word “Aziz” which means “splendid.” Splendid indeed are the valleys near Palermo where Disisa’s olives grow, producing an oil with overtones of herbs, tomatoes, and a note of ocean spray. Sensational with risotto, green vegetables and roasted tomatoes.

8.4 oz bottle | $19

Galiga e Vetrice
Tuscany, Italy
cut grass, green apples, pepper

The Grati family has been growing olives for five generations on their Galiga and Vetrice estates in Rufina, just east of Florence. Well-balanced in the Tuscan style, this fiery and delightfully fresh olive oil is ideal for dipping with bread and drizzling on grilled meats and warm beans.

16.8 oz bottle | $43