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organic extra virgin olive oil
Their delicate flavour is distinctly more flowery and they are thus best suited to eating raw in salads and garnishes
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Mauro and Chiara Casetta use hams from their own free-range
INGREDIENTS ANCHOVIES
Nyons Olives - Unpasteurised Brine-Cured (320g Minimum) Preserved Fish organic extra virgin olive oilMaxime Correard grows Tanche olives, or, as the AOC calls them, the 'olive noire de Nyons'. It is a hardy varietal and not just stands up to but needs the first frosts. By December the oil harvest will be done but Maxime's table olives remain on the tree until they become flushed with anthocyanins which develop in response to cold weather and which contribute flavour to the fruit. With the first frosts the olives begin to dehydrate and develop their
US$ 2422.50
US$ 17373.50
