4. AN OUTSTANDING GRAND CRU OLIVE OIL… IN EACH MAIN FLAVOUR CATEGORY
OLIVES GO THROUGH FERMENTATION PROCESS
FRUITY BLACK OLIVE OIL : COMFIT AROMAS
COLD PRESSING
48
HR
24
HR
OLIVES PICKED AT A LATER STAGE OF MATURITY:
GREEN TURNING MATURE
EXTRA INTRA INTENSE MEDIUM MILD OLIVE NECTAR
INTENSE
COLD PRESSING SINOLEA EXTRACTION
FRUITY GREEN OLIVE OILS : FRESH AROMAS
5. • Light, mild tasting Fruity Green. Extra virgin olive oil. Four olive varieties: Salonenque, Grossane, Verdale and Aglandau.
• Well rounded taste with fresh aromas of almonds and a pleasant fruity nose. Notes of peppery artichoke on the palate at f first, subtle
pungency in the finish.
6. • Medium Fruity Green. Extra virgin olive oil. Three olive varieties: Salonenque, Grossane and Aglandau.
• Fresh aromas of almonds and artichoke. Herbal and floral notes. Lasting light pungency.
7. • Intense Fruity Green. Extra virgin olive oil. Monovarietal: Aglandau olives.
• Fresh aromas of grass, artichoke and almonds.
• Well rounded taste with bold, lasting pungency.
8. • Extra intense fruity green. Organic extra virgin Grand cru olive oil. Four olive varieties: Salonenque, Grossane,Verdale and Aglandau.
• Light nose, fruity green with olive stone.
• Bold and bewitching pungency, reminiscent of Espelette pepper in the length. Peppery pungency in the finish.
9. • Fruity Black. Virgin olive oil. Four olive varieties: Salonenque, Grossane, Verdale and Aglandau.
• Pleasant comfit nose, resulting from the light fermentation of olives.
• Taste that is typically less pungent than that of fruity green olive oils. Aromas of cocoa, almonds, mushrooms and vanilla.
10. • Olive oil nectar. Extra virgin olive oil. Four olive varieties: Salonenque, Grossane, Verdale and Aglandau.
• Sinolea extraction - a low yield process recognized for producing the highest quality olive oil with a maximum retention of natural
antioxidants.
• Delicate aromas of dried fruits and cooked artichoke.
11. • Trio of three 5 cl mignonnettes: selection of three Domaine du Bois Gentil Grand cru olive oils.
• Available in a mini cylindrical box, an ideal present for gastronomy lovers or in a standard version, perfect for discovering all the
variants within the range.
12. SUPERIOR OLIVE OIL
• Extra virgin olive oil. Entry level oil, ideal for the cooking and seasoning of everyday dishes.
• Light and subtle taste with a pleasant nose, an elegant body and a light pungency in the finish.
13. GREEN AND BLACK OLIVES
• Broken green olives with fennel: green olives preserved in brine with pieces of fresh fennel, which grows in the orchards at olive
harvest time. Hint of aniseed taste. Traditional recipe from the Baux de Provence valley.
• Marinated whole black olives: black olives cured and marinated, flavoured with Provençal thyme.
• Grossane olives from Provence : olive oil, salt, crushed pepper, bay leaf.
14. GREEN AND BLACK TAPENADES
• Green (green olives) or black (black olives) tapenade: delicate olive puree combined with capers, anchovies and herbs de Provence.
• Traditional recipe of Provence, as shared by one of the oldest families in the region.
15. PESTO, TOMATO PASTE, ANCHOÏADE
Tomato Delicacy: all the richness of the fruit captured in a spread made from dried tomatoes.
Pesto: delicious artisan paste made with basil, cashew and pine nuts and Grana Panado for pasta dishes, on toasted bread, in savoury pastries.
Anchoïade: a specialty from the South of France based on anchovy paste, to liven up steamed or raw vegetables, diced or sliced.
