Castelines revisits the age-old traditions of Provence to create fruite noir olive oil. Produced from four fruity olive varieties (salonenque, aglandau, grossane and verdale) native to their own groves, they hand-pick them only when fully ripe. After storing, they apply their expertise to the delicate task of light fermentation.

This recreates the taste of preserved black olives from their ancestors' stone-wheel mills. The oil has a sweet bouquet and mild flavor with truffle notes on the palate. Best to serve it at room temperature in garlic-seasoned salads, for making mayonnaise and for drizzling on toasted baguettes, mushrooms and mashed potatoes.

If you like black olive tapenade, you'll love this olive oil. The domain castelines relies on 40 hectares of olive trees and its own mill to control its production of olive oil from start to finish. Castelines uses four typical varieties of olives for the aoc: salonenque, aglandau, grossane and verdale. 2010: gold medal, concurs Provence-alpes-cote d'azur, Marseille