Olive Oil H Selection Fruity Green 25cl - Domaine Leos

Presentation of H Sélection Green Fruity Olive Oil 25cl - Domaine De Leos

Discover the aromatic power and unique taste of an “original” green fruity oil, multi-medal-winning and loved by great chefs. H Sélection Fruité Vert Olive Oil from Domaine Leos is made for you if , like the great chefs, you are looking for oils with very great aromatic power and a real green fruity taste with a "fresh", natural ardor, with a bitterness of great finesse. And you will see that it fits perfectly into the spirit of excellence, authenticity and unique character of Domaine Leos oils. Made exclusively from fruits from the Provencal region, L'huile H de Leos Selection is produced with the Domaine Leos teams under the control of Christine Cheylan at the Château Virant mill. The Protected Designation of Origin (PDO) designates a product whose main production stages are carried out using recognized know-how in the same geographical area, which gives its characteristics to the product. It is a European acronym that protects the product name throughout the European Union. Like all H fruity green Leos oils, the olives are picked very early in the season (generally early October) and are processed immediately at the mill. We note a fresh and intense taste benefiting from great aromatic power with a nice length in the mouth. H de Leos Green fruity selection is characterized by its color (pale green color and yellow reflections) and its aromatic complexity with a dominant vegetal aroma of artichoke and hazelnut typical of an original green fruity.

BRAND HISTORY

Domaine Leos , where L'Huile H was born, extends over a 37-hectare plateau on the heights of L'Isle-sur-la-Sorgue with a magnificent 360° view of the city and the Monts de Vaucluse. and the Luberon. Benefiting from a natural biotope preserved free from all chemical fertilizers or pesticides for more than 60 years, the terroir is made up of a slightly sloping plateau, made up of plates of rock covered with limestone, stony and shallow soil that is particularly well suitable for growing olive trees, truffle oaks and vines. Until 1956, the land was planted with olive trees, vines, almond trees and truffle oaks. As in almost all of Provence, the majority of the olive trees froze in February 1956. The vines were then uprooted to be replaced by pines, the rest of the land being left fallow. Purchased in 2007 by Patrick Bruel, the property was the subject of considerable structuring and protection work for ten years in order to preserve the existing biotope intact and regenerate the oldest plantations: cuttings and coppicings of the olive trees present. on the property have made it possible to revive more than 500 olive trees.

RECIPES

Put a drizzle of olive oil on a hot dish (fish, grilled meat, steamed or grilled vegetables, risotto, ratatouille), on a cold dish (raw vegetables: green salad, tomatoes, carrots, etc.) ) or as an accompaniment to fresh sheep's or goat's cheese.

INGREDIENTS AND PACKAGING

Mainly Aglandau and Salonenque.

Capacity: 250ml