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A product that delights the saute chef while bringing unbridled excitement to salads
This unique oil with the taste of fresh green olives from France takes you on a culinary journey not unlike that of the major French "culinary stars" of Guide Michelin and Gault&Millaut to renowned restaurant chefs from Chez Panisse and Viognier
The best olive oils are the extra virgin olive oils meaning they have 1% or less acidity, these are "cold pressed". In the cold pressed process the olives are crushed between huge, finely chiseled stones to produce a pulp, which is then layered on mats and hundreds of tons of pressure, are applied to extract the oil. These oils are unfiltered or refined. The Leblanc family has been perfecting this process since 1878.
Remember great tastes start with using the finest ingredients. We've tried thousands of olive oils and this is one of our favorites.
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