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The global quest to produce the greenest, grassiest, freshest EVOO almost wiped Provençal Fruite Noir (Black Fruit) oil off the map. This traditional specialty is made via couffé, a process that allows olives to ferment before pressing, giving them a savory, tapenade-like flavor and aroma. Historically, farmers in Provence would achieve couffé by accident—they’d let piles of olives sit for a few days until they had enough to press, causing the fruit in the middle of the heap to undergo anaerobic fermentation. Today, Moulin CastelaS intentionally ferments their olives by storing them in an oxygen-free environment.
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