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 pleasant 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 stone and wrinkled skin, which is usually harvested in January as a light late harvest.

Only a few hours pass between harvesting and pressing, so the oil is particularly fresh and contains all the aromas of the fruit.

To produce this special oil, the olives are first washed to remove all foreign matter (leaves, stones, insects). They are then ground with the pits still attached. The resulting paste is then pressed in a pneumatic press, similar to winemaking. The oil is filtered solely by gravity (through the settling of all suspended particles). The pressing process is highly mechanical and, at temperatures below 27 degrees Celsius, is a so-called cold pressing. By avoiding any contact with air, oxidation is prevented and the original aromas are preserved.

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