Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
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Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection
Moulin CastelaS Noir d’Olive Virgin Olive Oil Pantry Roger Collection

Moulin CastelaS Noir d’Olive Virgin Olive Oil

$44.95

This rare olive oil from Provence is the polar opposite of the peppery, grassy, intensely green EVOOs that dominate the market. It’s made in the Provençal Fruite Noir (Black Fruit) tradition, which uses fully ripe, lightly fermented olives instead of the green, immature fruit. This produces a silky, buttery oil with a distinctly savory flavor profile, hints of truffle in the finish and absolutely no bitterness whatsoever. Moulin CastelaS grows, harvests and presses the olives themselves—no middlemen involved—so they have complete control over the entire AOP-certified process. It starts with hand-picked, perfectly ripe olives (specifically Salonenque, Aglandau, Grossane and Verdale varietals) that are stored in an oxygen-free environment for three days to kick-start the fermentation process before pressing. This step gives the fruit and its oil the characteristic flavor and aroma of preserved black olives—like tapenade in a bottle. With its deeply savory, truffle-tinged flavor, this stuff makes a great finishing oil; drizzle a little on grilled veggies, steaks, dips, salads and more.

Salonenque, Aglandau, Grossane and Verdale Olives

Net Volume: 16.9 fluid ounces
Place of Origin: Les Baux-de-Provence, France

Hailing from Provence, this olive oil naturally pairs well with anything garlicky. Drizzle some on our Potato Soup with Almonds, Garlic and Lemon or add a little to your next batch of garlic bread. We also love it for an extra-savory twist on our Kale and White Bean Soup with Smoked Paprika and Olive Oil. And it’s not just for food: Add a drop or two to your next ice-cold, well-shaken dirty martini for a unique flavor experience.

Moulin CastelaS Noir d’Olive Virgin Olive Oil

$44.95
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Reviving a Provençal Icon Nearly Lost to Time

Reviving a Provençal Icon Nearly Lost to Time

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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