This distinctive olive oil has won so often at the annual Agricultural Show in Paris - it won a gold medal 9 out of 10 consecutive years - that the French Ministry of Agriculture awarded it a special Prize of Excellence in 2002 and 2004, for representing one of the best producers for integrity in production and excellence in results. About the Olive Oil: This is an A.O.C. Aix-en-Provence olive oil, which, among other qualifications, means that it is a blend of the particular designated olive varieties, primarily the two "queen" olives of Provence, the Salonenque and the Aglandau, as well as as small amount (15% total) of Picholine, Grossanne and Lucques. Tasting Notes: At first taste, this oil has a very grassy, green artichoke flavor, with just a hint of pepperiness. In French, this quality is called ardeur, meaning that it has a little kick, a little energy - the opposite of mellow. But this is not an olive oil that leaves that peppery, burning feeling in the throat. Instead, it's very long on the palate, where it develops into a beautiful almond finish, without any bitterness. Serving Suggestions: Chateau Virant is absolutely a finishing oil. To appreciate the fullness of its flavor, it should not be heated or cooked with (though it is delicious used to finish hot dishes), and ideally, it's best unblended. That is, instead of using it to make a vinaigrette, try, for example, drizzling lemon juice and olive oil separately over salad greens, and then tossing them gently to blend. It's wonderful over steamed vegetables or drizzled over grilled or broiled fish just before serving, and it's really divine over pasta, together with fleur de sel. Simple yet excellent.
- Has won so often at the annual Agricultural Show in Paris.
- Won a gold medal 9 out of 10 consecutive years.
- Awarded a special "Prize of Excellence" in 2002 and 2004.
- Blend of particular designated olive varieties. Amazing almond like finish
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