Olive oils come in a wide variety of tastes depending on types of fruitiness and the level of bitterness and hotness (or spiciness).
These variations are generally linked to the variety of olives used, their level of ripeness and the miller’s expertise.
The different types of oils produced at the Moulin du Calanquet
Our single-variety oils
Salonenque oil has lovely aromas of plants (freshly cut herbs) and green apples.
Verdale oil from Bouches du Rhône has a light, fruity, herbaceous quality and is subtly and harmoniously very elegant.
Aglandau oil is characterised by a medium to intense hotness and a fruitiness strongly marked by raw artichoke aromas.
Picholine oil is highly intense, developing very original, typical plum and tropical fruit aromas.
Moulin du Calanquet blended oils
The single-variety oils are blended to make the first new oil of the year, giving Blended oil of an outstanding fruitiness with powerful complex aromas.
The blend is worked on throughout the year to maintain the consistency of the aromas.
A few useful hints
Looking after your oil
Like any fatty substance, virgin olive oil is sensitive to oxidation, which turns it rancid and reduces its nutritional value. To keep oxidation to the minimum, you should take precautions to store your oil carefully at home:
- Away from light
- Away from air
- Away from heat
Using your oil
As well as using it cold for seasoning, olive oil can also be used cooked, heated and even for frying: it retains its beneficial effects for health due to its physical and chemical characteristics, and in particular its high smoking point (210°c), which means that it stands up well to high temperatures.