Extra virgin olive oil

The Aromas of Extra Virgin Olive Oil

Olive oil is distinguished by its complex and rich aromatic bouquet. It offers fresh and herbaceous notes, reminiscent of freshly cut grass, tomato leaves, and artichoke. With a subtle balance between bitterness and sweetness, it is a key ingredient in many cuisines around the world.

The Production of Virgin Olive Oil

Olives are harvested at maturity, sorted, and stored for a maximum of 2 to 3 days before being carefully washed. They are then crushed and kneaded to facilitate oil extraction. The oil is separated from the vegetation water and solids using a centrifugal decanter.

This natural juice, cold-pressed, preserves all the natural properties of the oil. No additives or preservatives (such as BHA, BHT, or TBHQ) are used. The designation "extra virgin olive oil" is reserved for oils with an acidity level of 0.8% or less.

How to Use Virgin Olive Oil from Huilerie Beaujolaise?

Its subtle flavor enhances meat, fish, vegetable, and salad dishes, adding an elegant and refined touch.

Some Suggestions for Using Virgin Olive Oil

• - Pasta Aglio e Olio: Cook spaghetti, then gently heat finely chopped garlic in olive oil in a pan. Add a pinch of red pepper flakes and some fresh parsley. Toss the pasta with the garlic-infused oil, and serve with grated Parmesan;
• - Grilled Salmon with Olive Oil and Lemon: Brush salmon fillets with olive oil, lemon juice, salt, and pepper. Grill or bake until just cooked. Serve with a salad or grilled vegetables;
• - White Pizza with Olive Oil and Rosemary: Prepare a pizza dough and drizzle it with extra virgin olive oil. Add fresh rosemary, salt, pepper, and some mozzarella. Bake until the crust is golden and crispy;
• - Classic Bruschetta: Grill slices of bread, rub them with a clove of garlic, then top with diced tomatoes, fresh basil, salt, and a drizzle of extra virgin olive oil. Serve as an appetizer or starter.