EVOO User
Andrew S. 122 ratings 0 comments
A Canadian who travels the Mediterranean.
One of the greenest looking evoos I’ve seen. (Although I’ve seen dark green like this from Italy before) A pleasant taste with some spice. I’m not certain but it tastes mid or late harvest. It’s a fresh and fruity smelling and tasting evoo with a prominent note reminiscent of blackberries. Definitely a fine evoo to cook with. And if I was looking for a lighter evoo in tasting intensity, but still well-balanced, I would consider it for sipping. (I have a glass of it poured now while leaving this review)
Note that the bottle comes in a nice gold trim tinfoil. Once unpealed the bottle is bare (typical dark translucent evoo bottle look) except that the lid is labelled.
A likely later harvest Extra Virgin Olive Oil that is fruity, well-balanced, and moderate in tasting intensity.
This evoo was purchased in a Maison Brémond 1830 store in Antibes. The store clerk told me that “Domaine des Bastidettes” is the family/orchard where the olives/evoo comes from. This boutique has a line of evoos from different families: The store clerk telling me, basically, it’s of smaller production olive oil producers.
This is an excellent evoo: It’s higher in complexity and tasting intensity so I would put in a “gourmet” category. Its tasting intensity is high and body is moderate. It has notes reminiscent of green banana, herbs and flowers. There is one noticeable note that is sweet and zesty. A fine evoo to sip on with friends, pair on foods and salads, and if you wish, add additional flavour to cooking.
I bought this evoo from a Maison Brémond store in Antibes, France. The store clerk said this evoo was made with darker olives and was good for cooking. The bottle also has an illustration of black olives, so presumably this harvest is later in the season. In inspecting the bottle more it lists (which is helpful for consumers) a harvest date: “11/2022”. So the harvest period is mid season. (Neither early nor late) i was told this evoo was that of the company’s versus from another orchard/family–which the company has some different offerings of. Hence, the identifier for this model is the oil mill they used which is located on the bottle where they usually put the orchard/family: Moulin La Fine à Volx.
This evoo is soft, light, a bit sweet and well balanced. I enjoyed it. Can certainly and confidently be used for cooking. Light notes reminiscent of ripe banana and freshly picked olives. Certainly suitable to sip on or pair for those looking for an evoo that is light. But for those looking for an evoo that is stronger with higher tasting intensity this isn’t the evoo I would recommend. A pleasant, high-quality, and well-balanced Extra Virgin Olive Oil from the Aix-en-Provence region in France.
A pleasant, well-balanced evoo from northern Tunisia. (Jendouba) Not one dominent note but mixed notes reminiscent of tomato, banana and flowers. Its body is medium and tasting intensity is moderate. Its bottle listed that it was cold-pressed. Fine to pair or cook with.
A light evoo in body. Light notes of olives and flower. The bottle notes lists that it was cold-extracted. I didn’t see a mention that it was early harvested. (A photo on the bottle is of three ripe / dark olives so that may also allude to a later-in-season harvest) It isn’t complex relatively speaking or high in tasting intensity but it is well-balanced. A good, clean-tasting evoo that would be very compatible for cooking.
An evoo that is a bit thicker in taste. (Although not an uncommon trait with Tunisian evoos) It has prominent notes reminiscent of ripe banana and nuts. Fairly well-balanced. Its tasting intensity is right around moderate. Would be a good evoo for pairing with certain snacks (crackers, cheese, etc.) and other foods. And of course it can be used for cooking.
A spectacular evoo from eastern Italy. It’s highly complex with notes of tomato, apple, & blackberry. It’s strong and spicy, but well balanced. Its body leans thick and its tasting intensity is high. (Purchased from boutique retailer Villa Paradisu at Ajaccio’s airport in Corsica, France, under a private label eponymously named)
A very spicy evoo that’s a bit buttery in texture. Its body is a bit above medium and tasting intensity is low. It’s lacking the tasting intensity, complexity, and balance that would normally have me continue to consume.
A complex, well-balanced and spicy evoo. It has a prominent tone reminiscent of blackberries. It leans on the fruity side. Its body is medium and tasting intensity high. It can be sipped on, paired, and of course, cooked with.
The finest French evoo I’ve tasted to date. I’d put it in the same quality of complexity as some of the finest Spanish evoos. Its smell is highly reminiscent of cut grass and tomato. Its body is moderate and tasting intensity is high. It’s highly complex. It’s very suitable for sipping and pairing.
(I purchased this evoo at a La Tarte Tropezienne in Saint-Tropez, France)