How to choose your olive oil?

The different types of olive oils

Green fruity, ripe fruity, black fruity... Do you want to choose an olive oil, but you're lost among all these names?

Discover with us the oil(s) that best suit your tastes!

The green fruity, or INTENSE TASTE

Green fruitiness is characterized by intense vegetal aromas, an omnipresent feeling of freshness, and the presence of ardor (a tingling sensation in the throat, characteristic of the greatest oils).

During the tasting, you will discover:

• On the nose: Herbaceous aromas and freshly cut grass, notes of green fruit
• On the palate: The aromas are long in the mouth, with notes of raw artichoke and tomato leaves.

This oil is ideal for all your starchy foods, pasta, rice, and potatoes... But also for your soups and raw or cooked vegetables. It will be delicious on baked fish, as well as on fresh goat or cow cheese.

Ripe fruitiness, or SUBTLE TASTE

The ripe fruit is recognizable by its sweet and fruity oil with very distinct aromas. The secret to making this oil? The olives are harvested late in the season, once they have turned black, to produce a sweet and fruity oil with very distinct aromas.

During the tasting, you will discover:

• On the nose: discreet herbaceous aromas and some notes of green fruit.
• On the palate: a great sweetness and above all, on the finish, an obvious aroma of banana, cooked artichoke, and very ripe apple.

This light fruity wine will be perfect with all types of dishes, but it will go particularly well with seasonal vegetables, pastries, a scallop carpaccio, or even a strawberry salad.

The black fruity, or OLD-FASHIONED TASTE

The black fruitiness is characterized by notes of black olives, tapenade and truffle.

Black fruity olive oil has a traditional production technique specific to France. Olives were once stored in granaries to achieve controlled ripening.

During the tasting, you will discover:

• On the nose: notes of ripe fruit, baked apple, black olive and truffle.
• On the palate: aromas of black olive, black tapenade, truffle, and light cocoa.

This oil is perfect for all your fish, poultry, and game dishes. A generous drizzle of olive oil will add flavor to your salads, shellfish, and crustaceans.

Think about FLAVORED oils

Our basil oil releases subtle and irresistible aromas of fresh basil. The flavors linger on the palate and bring an undeniable freshness. A drizzle of basil oil will enhance all your tomato, mozzarella, or cream cheese dishes. It pairs perfectly with plain, tomato, or garlic pasta, as well as rice or any other starchy food. It will add a touch of freshness to your tomato soups, raw vegetable salads, strawberries, or fish.

Truffle oil captures all the elegance of truffles and releases delicious aromas of mushrooms and undergrowth. It will instantly enhance any dish. It will enhance anything from mushroom-laced pasta to steamed potatoes, risotto, or an omelet. Also try it as an accompaniment to poultry, carpaccio, or scallops.

Complete YOUR COLLECTION

In conclusion, when choosing an oil, know that you can't go wrong. All our oils are different and complement each other perfectly.

Choose one, taste it, and if you like it and are curious, come back to www.tresordolive.com and complete your collection!

As for lemon oil, it will enhance all your fish, whether prepared in the oven, pan-fried, grilled, griddled, or barbecued. It also pairs wonderfully with raw or cooked vegetables, carpaccio, white meats, as well as crustaceans and shellfish.