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Lucques olives and olive oils of the Aude France
Preceded 2017, Cooperative Lucques and Olive oils of Oulibo Bize Minervois and Limoux, south of France
The olive oil, according to the definition is the fat extracted olives during crushing by friction (the trituration) in an oil mill. Recognized for its qualities, it is one of the pillars of the Mediterranean cuisine. Known already since highest antiquity, it is used raw for salads or is cooked (maximum 210°) At the time of his tasting one can retain three characteristics: taste, its bitterness its flavours and its smoothness.