Olive oil from Crete, Spain, Baux-de-Provence | Le Delas
Olive oils from Crete, Spain, Baux-de-Provence...
Nyons oil comes from the first cold pressing of olives of the Tanche variety. This extra virgin quality oil is characterized by its creaminess, its golden green color and its fine aromas of fruit, hazelnuts and almonds. It owes its character to a late harvest (December/January) and its terroir. Nyons PDO olive oil is multi-purpose. Sweet on the palate, it is perfect with raw vegetables. Withstanding heat, it can be used for finishing hot dishes, for cooking and even frying.
This olive oil comes from 4 varieties of olives (Salonenque, Aglandau, Grossane and Verdale) from orchards in the heart of the Alpilles. These olives are picked when fully ripe and stored. This oil expresses a so-called "non-working" or fermented nose, some truffle notes and a real sweetness in the mouth.
It is used cold in garlic salad, to make mayonnaise and as a drizzle on confit, mushrooms and mashed potatoes.
The first olive oil to be awarded AOP
Balanced with aromas of raw artichoke followed by a hint of ardour, this oil reveals itself wonderfully when placed on hot dishes such as fish and steamed vegetables. Perfect for marinades, salads and goat cheese.
This certified organic olive oil is characterized by a balanced taste, both intense, a little bitter and slightly spicy and a yellow-green color.
It can be used in all preparations or be resold as is.
Essential in Mediterranean cuisines, olive oil is an oil that gives flavor to all dishes. Resistant to heat well, it can be used for seasonings and emulsions as well as for cooking and frying.
This 0.75L format in a glass bottle can be used for cooking or sold to individuals.
Essential in Mediterranean cuisines, olive oil is an oil that gives flavor to all dishes. Resistant to heat well, it can be used for seasonings and emulsions as well as for cooking and frying.
This 5L format is particularly interesting for catering professionals.
The first olive oil to be awarded AOP
Terras Senhoriais organic olive oil has a green fruitiness with aromas of olive leaf, artichoke and green apple. There are also notes of carob, pecan nuts and cashew nuts, extended by a medium pungency on the finish. For its herbaceous aromas, it goes very well with salads and raw or cooked vegetables.
This Italian extra virgin olive oil is an ideal oil for daily cooking with olive oil. This oil is produced in Italy from olives grown in Italy. Superior category oil obtained directly from olives and only by mechanical means.
For professionals and individuals alike, this extra virgin olive oil, cold extracted, is an ideal oil for daily cooking with olive oil.
100% Arbequine of Navarre pressed cold, balanced and fruity, this olive oil presents a wide range of aromas, from green olive to ripe fruit. On the palate, it is slightly bitter, with a pungent touch and a sweet note of banana.
Christophe Aribert has won two Michelin stars for the restaurant Les Terrasses du Grand-Hôtel in Uriage, near Grenoble, with a style of cooking that is frank, yet subtle: “I've chosen the Kalios 01 Caractère olive oil, made with traditional Koroneiki olives which have been freshly hand-picked just at the point when they turn from green to purple, and their flavours are at their peak. You'll love the intense fruity flavour with notes of prunes and almonds, yet no hint of bitterness.” Its intense aromas and peppery finish make this oil perfect for salads, steamed vegetables and crudités.
Eric Guérin's Michelin-starred restaurant La Mare aux Oiseaux is nestled in the Brière national park in Loire-Atlantique, France. Here, the chef has developed a style of avant-garde cuisine inspired by the local landscape. "I chose Kalios 02 Equilibre, which is made using traditional hand-picked Koroneiki olives, harvested when the olives are midway between the green and ripe stages. The resulting oil is markedly gentle, with great body and botanical notes of hay and artichoke." It is ideal for use with fresh pasta, grilled fish, fresh cheeses and marinades.
Amandine Chaignot, Executive Chef of the Kitchens of the Rosewood London ***** Hotel, has selected for you Olive Oil Kalios 03. A monovarietal oil produced from traditional Koroneiki olives freshly harvested violets at the end of season. It is distinguished by its lightness and delicacy in the mouth. With a very low acidity rate, less than 0.35%, it ranks among the great wines of olive oils. Ideal for your cooked vegetables, house purees and white fish.
These organic olives are grown on a family farm on the hillsides of Neochori-Ithomi with natural limestone drainage, fertilized by the sheep and goats that wander through the fields. Even today, the olives are still pressed in the local village mill.
This oil has exceptional character and fruitiness, and is ideal for salads, steamed vegetables and crudités.
Produced from Arbequina olives, this extra virgin olive oil is characterized by its fluidity and extraordinary fragrance. It offers a sweet and very fruity flavor, with very little bitterness, with accents of apples, fresh herbs and almonds. It is ideal for seasoning your salads, fish, carpaccios, cooked vegetables...
"Fruité Vert" de Panisse is composed of four notable varieties of olives of the Provence region: Aglandou, Bouteillan, Saloneenque and Verdale. It is characterised by an intense bouquet reminiscent of freshly cut herbs and artichokes. The taste is well balanced between soft fruitiness and boldness. Our oil commences with a subtle, buttery texture, and closes on a peppery and invigoratin zenith. It will elevate your various cold and hot dishes - fish, meat, pasta, salad, steamed vegetables... Château de Panisse olive oil is an ideal companion for healthy and gourmet cooking!
"Noir d'Olives" of Panisse is made according to a traditional Provencal recipe where the olives are stored to lightly ferment before the oil extraction process. The result gives a mild oil with a flavour similar to black table olives. Its bouquet reveals intense aromas of truffle, mushroom and coca. Cooking suggestions: drizzle some Château de Panisse to elevate ratatouille, grilled gambas, goat cheese, home made mashed potatoes, and dare trying it on stewed apples...
The "Picholine" is a mono-varietal extra virgin olive oil exttracted from the Picholine olive, the most commonly cultivated olive variety in the South of France. Harvested during the veraison period, the oil is full of freshness and is characterised by a herbal bouquet. The all-rounded taste, revealing a bitterness and subtle sourness typical of the Picholine, will elevate your various dishes and delightfully enhance the taste of your salad dressing. Drizzle it on a chausson au chèvre, a simple al dente pasta, a grilled sea Bream or a carpaccio... this premium oil is an ideal companion for healthy and gourmet cooking!
For generations, this company has dedicated the best of its picual olives harvest to its famous "Familial Reserve". The tones of grass and plants stand out in this bright green oil with an extremely complex nose (green grass, tomato plant, green almond and green wheat). In the mouth, the flavor is just as powerful, with the same sensory qualities as the nose, a particular presence of green apple and notes of green banana. Its bitterness and spiciness are well balanced, elegant, in perfect agreement with the persistence of the oil and a pleasant artichoke type astringency. This exceptional oil is also perfect for meats, barbecues, mixed salads, tomato sauces, gazpachos, raw ham, cheeses, blue fish, anchovies...
Oil of the 21st century, bringing innovation to a product with 3,000 years of history, it is the only cold-infused oil of various ecological woods with predominance of oak (without additives). It retains all its essence, protected from any alteration, without losing its flavor, thanks to a strict production protocol. Very elegant, it is truly unique. Its aromas of apple and almond, with a warm touch of vanilla and caramel make it an ideal oil for your meats, fish, salads and sauces. It received a Golden Sofi Award in 2015.
This sweet olive oil without bitterness (Koroneiki - late harvest) is smoked by infusion and reveals the taste power of smoked beech and olive wood. This traditional method of production makes it possible to obtain a unique smoking oil. Unheated, the organoleptic properties of this exceptional oil are preserved. Without aroma, this oil is 100% natural. It is ideal for sublimating your scrambled eggs, white meats, fish, risottos, marinades...