This is one of the best French extra virgin olive oils I’ve tried in a long time. It’s just what I think of when I think of Provencal oils: light, bright, delicate, with just a hint of grass and pepper. It would be excellent on a light salad, but be careful with the vinegar—a strong one could overwhelm the oil. It would also be phenomenal on fish.
Extra virgin olive oil
Aglandau, Bouteillan, Caillon, Grossane, Luque, Picholine, and other Provencal olives
Light and elegant flavors