The olives are selected from the orchards of Monfort in Haute-Provence and then pressed at the Moulin du Luberon, in Volx. The olive grove is made up of nearly 1,500 trees over more than 4 hectares, with olives of the Aglandau, Frantoio and Bouteillan varieties.

They are picked by hand to guarantee total respect for the fruit and its freshness. After meticulous pressing and packaging work, Maison Brémond unveils its second harvest produced last December.

Tasting Note: This is a complex ripe fruitiness with floral and fruity notes like peach, red berries and ripe banana.

In the mouth: we discover aromas of hay and broom. The bitterness is light in comparison to the ardor which ends up peppery on the tongue.

Food pairings: Over steamed potatoes, pour a generous drizzle before serving. Can also be used on a pan of asparagus, on white fish, for dessert on yogurt, ice cream, fruit cake, pie or cake.