Tasting our olive oil

• Visual criteria

The eyes allow us to judge the packaging and the product according to criteria that are more or less subjective. The following visual criteria are the primary indicators:

• Olfactory criteria

The oil should not only smell of olives, it should enhance them. To fully release the aromas, warm the glass with your hands for a few minutes, or rub a few drops of oil placed in the palm of your hand between your fingers.

• Taste criteria

Purists will taste the pure oil, following the rules of the "blind" method to avoid any alteration of the sensory analysis. The method we recommend is less professional, but much more convivial. To savor the originality of our olive oils, dip a little on a good country bread, take a sip, and take the time to analyze the initial taste sensations by drawing air through your mouth while slowly and gently massaging the oil to identify the subtle, fruity flavors of Menton citrus and spices.

• The qualities

The quality of our olive oils depends primarily on the terroir and the fruitiness, which encompasses the aromas derived from the fresh fruit and its maceration. Therefore, it is the intensity and aromatic harmony that matter. Thus, to truly appreciate a good olive oil, one simply needs to experience its sensations… On a secondary level, there are additional aromatic nuances such as almond, artichoke, citrus, leaves, flowers, red berries, herbs, dried fruit, exotic fruits, beer, cocoa, vanilla, and so on.

• Other decisive factors

The originality, finesse, and subtlety of our olive oils make them unique on the market. Our chef, Mauro Colagreco, ranked first in France and 11th in the world according to the Fifty Best Restaurants list, uses it as an exceptional nectar.