Domaine CastelaS revisits the age-old tradition of Provence to create Noir d’Olive. Produced from 4 varieties of olive native to our own groves, they are picked when fully ripe and stored in an oxygen free environment. Then, starts the delicate task of light fermentation to recreate the taste of preserved black olives from our ancestors’ stone-wheel mills. Achieving this distinctive taste without the associated drawbacks is a real art!
The 2017 vintage will delight enthusiasts of black fruity olive oils. It displays all the positive attributes of the AOP Vallée des Baux’s aromatic palette: a subtly fermented note, black tapenade, confit olives, cocoa and vanilla, with truffle to finish. Wonderfully mild on the palate.
Noir d’Olive is best used cold in garlic-seasoned salads, for making mayonnaise, and for drizzling on confits, mushrooms, and mashed potatoes.