Introducing a unique olive oil from Provence that will be adored by wine lovers. Noir d'Olive is olive oil's equivalent to Champagne's'Blanc de Noir', because it was crafted using only black olive varieties. Most olive oils are created using a blend of green and black olives. The robust flavour and higher acidity of the green olives complements the soft and supple fruitiness of the black olives in a manner that draws parallels with the use of Chardonnay and Pinot Noir in Champagne. But, getting to try the black olive component on its own is a rare opportunity that's not to be missed, hence its cult following of enthusiasts. Four varieties were selected from organically farmed groves in the AOP Vallée des Baux, where they are battered by the brutal Mistral wind and beating sun. They were picked when fully ripe and lightly fermented to recreate the flavour that would have been achieved by the stone-wheel mills of yore. Expect a fruity oil with notes of black olive tapenade, sweet vanilla and earthy truffle. We love to drizzle this over garlicky dishes, mushrooms on toast or creamy soups. But it's also our go-to for making salad dressings, mayonnaise, mashed potato and fougasse. Soft and rounded, it's also a fine choice for those who find some olive oil too piquant and bitter. Catherine and Jean-Benoît Hugues lived on the vast open plains of Arizona for 15 years, but the pull of their roots in Provence proved too alluring, so they returned to dedicate themselves to the humble olive tree. Establishing Domaine Castelas in the exceptional terroir of Les Alpilles, they create olive oils with the passion and attention to detail one would expect from a fine wine producer. This probably shouldn't come as a surprise because Catherine's family, the Bruniers, are the driving force behind Vieux Télégraphe in Châteauneuf-du-Pape, Les Pallières in Gigondas, Massaya in Lebanon and many more. Although it sounds strange, it's quite unusual for an olive oil to taste of olives. In some bureaucratic nonsense, the International Olive Oil Council decree the olive and mushroom flavours in Noir d'Olive to not fit within the parameters of an'Extra Virgin Olive Oil', despite its oleic acid content complying. But to give another fine wine analogy, it's worth remembering that the Super Tuscans were kicked out of the restrictive legal framework for their rule breaking.£5.39 per 100.00ml