Nutritional information per 100 g

⁕ Calories: 3700 kJ / 899 kcal
⁕ Fat: 100 g
⁕ Of which saturates: 14 g
⁕ Carbohydrate: 0 g
⁕ Of which sugars: 0 g
⁕ Protein: 0 g
⁕ Salt: 0 g

The l'Oulibo cooperative is above all people!
L'Oulibo is above all people united by a common passion: a land full of riches, carefully preserved traditions, and know-how passed down from generation to generation. People are at the heart of the cooperative!

A cooperative is a solidarity-based, fair enterprise that enables local producers to earn a living from their work and add value to their products and know-how.
With almost 1,000 members, the l'Oulibo cooperative receives olives from three departments: Aude, Hérault, and Pyrénées-Orientales, ensuring that 100% of its products are certified as regional. As a cooperative, l'Oulibo is committed to a strict quality charter: producing high-quality products, ensuring fair pay for its members, pursuing an investment policy to make l'Oulibo a high-performing cooperative and a tool for work that meets current agricultural and food industry standards, and ensuring the development and continued viability of olive cultivation in Occitanie.

Producer: Coopérative L’Oulibo, Hameau Cabezac, 11120 Bize-Minervois, France

Olive oil is traditionally divided into the following three flavor categories:

fruité vert (green fruit): made from olives harvested before they ripen, it has a robust, tart to pungent flavor that often causes a slight tingling sensation at the back of the palate, similar to pepper. It is characterized by pronounced green, vegetal notes and aromas of almonds, apples, freshly mown grass, artichokes, fennel, and green tomatoes… Pairs well with raw, robust dishes and Asian cuisine, as well as fruity, zesty desserts.
fruité noir (black fruit): made from olives harvested just as they reach ripeness. They are then stored for a few days until they begin to ferment very slightly. This causes them to lose their original pungent olive notes in favor of stronger aromas of candied olives and undergrowth. The result is a robust, rich, and full-bodied oil with aromas of cocoa, mushrooms, truffles, undergrowth, and steamed artichokes… Best suited to equally rich dishes such as confit, fillet, ratatouille, ripe goat cheese, and mashed potatoes…
fruité mur (ripe fruit): the mildest of all olive oils. It is made from ripe olives that are pressed immediately after harvest. It has a long-lasting, highly aromatic, and mild flavor with floral notes, as well as hints of banana, hazelnut, red fruit, and freshly mown hay… Pairs well with mild and subtle dishes such as fish and white meat, pumpkin and legumes, fresh pasta, and risotto, as well as fruit salads.
If you want to savor all the flavors of the olive oil, it is best to taste it with a small spoon. Take only a very small amount of oil into your mouth, draw a little air through your lips, and move the oil back and forth in your mouth before swallowing.