Intense green fruity olive oil, certified organic and PDO Haute-Provence.
Fuité vert monovariétal Aglandau is produced according to traditional, artisanal know-how guaranteed by a stringent quality charter.
Our plateau is a land of little and stony soil. A land of Provence, gilded by the sun and aired by the winds. A land of the Alps, whitened by snow and reborn in undulating valleys.
Year after year, century after century, farmers have planted olive trees.
Very special trees: the Aglandau. Resilient and wise, bursting with sap and light. Admittedly, they don't produce much compared with modern varieties, but their rare fruit is a concentrate of character.
Our Haute Provence PDO is the result of a fusion of terroir, variety and know-how. An aromatic nectar, but also a food in its own right. Its very high levels of polyphenols make it an important source of antioxidants and vitamins, justifying its essential role in the benefits of the “Cretan diet”.
Aglandau has been a recognized variety since 1786. Over the course of almost 250 years, farmers have selected trees that are resistant to the cold winters, dry summers and regular mistral winds of the Alps of Haute Provence. It's because we're titillating the northern limit of the olive tree, and it's at the edge of its frontiers that the tree expresses its full potential.
Early harvesting, when the fruit is still green, produces an oil of exceptional fruitiness. It is said to have great character, and develops powerful, balanced aromas that linger on the palate.
Aglandau is the traditional variety of Haute-Provence.
It's our “Proust's madeleine”.
It's the olive oil that flows between the lines of Giono and Pagnol.
It can be used in all dishes, raw or cooked, savory or sweet, it's the basis of Mediterranean cuisine, it's the sun and the cicadas that invite themselves into your home.
Once in the mouth, fans will recognize flavors of raw artichoke accompanied by the bitterness of almond and harmoniously enhanced by a fruity note of apple or green banana.
The ardence, otherwise known as “piquant”, completes the balance of this complex oil.
Acidity: 0.16 % Extra virgin.
Fruity green
Intensity of fruitiness: 6.2/10
Intensity of bitterness: 4.5/10
Intensity of spiciness (ardence): 4.1/10
Gold medal at the Concours Général Agricole at the Paris Agricultural Show 2024
Jury's comments: Intense green fruitiness, balanced oil
Analogical profile, aromas: raw artichoke, almond, green banana.
Pairing: Ideal with cheese and white wine, or drizzle over steaming dishes: fish, pasta, potatoes.
To preserve its taste properties over time, olive oil should be stored away from heat, light and oxygen.
After 18 months, your oil will gradually lose its aromas, but will still be edible.
Contains no substances that may cause food intolerance or allergy.
per 100 ml olive oil
Energy ................ 3388 kj
Energy .................. 823 kcal
Fat.........92 g
of which saturated fatty acids ... 12 g
Carbohydrates .............................. 0 g
of which sugars ........................ 0 g
Protein ............................. 0 g
Salt ....................................... 0 g
| Allergens | |
|---|---|
| Producer | Terres de Bonaventure |
| Fabrication | Française |
| Main ingredient | |
| Origin | France |
| Organic farming | Certifié AB – issu de l'agriculture biologique |
| Product sales unit | 1 |
| Type of capacity | Métal |
| Labels | Bio |
| Allergens | |
|---|---|
| Producer | Terres de Bonaventure |
| Fabrication | Française |
| Main ingredient | |
| Origin | France |
| Organic farming | Certifié AB – issu de l'agriculture biologique |
| Product sales unit | 1 |
| Type of capacity | Métal |
| Labels | Bio |
