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Olive Oil H Selection Fruity Ripe 50cl - Domaine De Leos

Regular price 32,80 €

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Presentation of H Selection Fruity Ripe Olive Oil 50cl - Domaine De Leos

Discover the aromatic subtlety and unique taste of an “original” ripe fruit, multi-award winning and loved by great chefs. H Selection Fruity Ripe Olive Oil from Domaine Leos is made for you if you are looking for extra virgin oils with great aromatic subtlety and the sweetness of real ripe fruity (not very bitter and not very fiery), this virgin oil exceptional extra, which has aromas of ripe almond and fruit is ideal! And you will see that it fits perfectly into the spirit of excellence, authenticity and unique character of Domaine Leos oils. Made exclusively from fruits from the Provencal region, L'huile H de Leos Selection is produced with the Domaine Leos teams under the control of Christine Cheylan at the Château Virant mill. The olives are picked later in the season and are processed immediately in the mill like all H de Leos oils. We notice a subtle taste benefiting from an aromatic intensity and a beautiful length in the throat. It is characterized by an original "ripe fruit" color and taste: it has a light green color with yellow reflections and aromas of almond, red fruits, ripe apples and flowers.


Domaine Leos , where L'Huile H was born, extends over a 37-hectare plateau on the heights of L'Isle-sur-la-Sorgue with a magnificent 360° view of the city and the Monts de Vaucluse. and the Luberon. Benefiting from a natural biotope preserved free from all chemical fertilizers or pesticides for more than 60 years, the terroir is made up of a slightly sloping plateau, made up of plates of rock covered with limestone, stony and shallow soil that is particularly well suitable for growing olive trees, truffle oaks and vines. Until 1956, the land was planted with olive trees, vines, almond trees and truffle oaks. As in almost all of Provence, the majority of the olive trees froze in February 1956. The vines were then uprooted to be replaced by pines, the rest of the land being left fallow. Purchased in 2007 by Patrick Bruel, the property was the subject of considerable structuring and protection work for ten years in order to preserve the existing biotope intact and regenerate the oldest plantations: cuttings and coppicings of the olive trees present. on the property have made it possible to revive more than 500 olive trees.


On a hot, cold, salty or sweet dish. Put a drizzle of oil on strawberries with a touch of sugar, on autumn fruits (apples, pears, etc.) in tarts or cakes or on all types of savory dishes at the end of cooking


Mainly Aglandau and Salonenque.

Capacity: 500ml

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