The olive oil from Nyons is creamy and impresses with its delicate aromas of green apple, hazelnuts, fresh butter, and freshly cut grass.

It has a slight bitter note and a beautiful tension. Its color is light golden with delicate green reflections.

It is the pure juice of the rare Tanche olive variety, a black olive with a large pit and wrinkled skin, which is mostly harvested in January as a light late harvest.

Only a few hours pass between harvest and pressing, so the oil is particularly fresh and carries all the aromas of the fruit within it.

To obtain this special oil, the olives are first washed to remove all foreign bodies (leaves, stones, insects). Then they are ground with their own stone. The paste obtained is now – analogous to wine – pressed in a pneumatic press. The oil is filtered exclusively by gravity (by allowing all suspended particles to settle). The pressing is purely mechanical and, at under 27 degrees, is a so-called cold pressing. By avoiding any contact with air, it is possible to prevent oxidation and preserve the original aromas.

An old Provençal proverb says: “Wine should be drunk as old as possible, olive oil as young as possible.” And so we recommend storing the oil in a dark, cool place after opening the bottle.