Huile d'olive d'Aix-en-Provence is a strongly aromatic olive oil produced in the French regions of Bouches-du-Rhône and Var. Its aroma is influenced by notes of greenery while the olives must be of the Aglandau, Cayanne and Salonenque varieties (at least 80% of the trees that are five-year-old).
The olive oil is a blend of at least two of the main varieties of olives. Every December, there is an olive oil festival, where the producers offer a taste of the flavors of this olive oil and related products such as table olives, tapenades and biscuits.
Montes de Granada is an extra virgin olive oil made from selected olives of Picual, Lucio and Loaime varieties grown in the province of Granada. This extra virgin olive oil is obtained by mechanically extracting the oil, taking care that the temperature does not exceed the 27 degrees Celsius during any stage of the production.
Montes de Granada is green to greenish yellow and has a mellow flavor with fruity and green notes. This oil is slightly bitter and pungent and has a pleasant peppery aftertaste. Every step of the production of Montes de Granada, including packaging and labeling, must take place in the province of Granada to ensure superior quality and traceability of this exceptional oil.
The aromatic Aosta Valley Lard is an exquisite cold cut traditionally produced in the Alpine town of Arnad, where the tradition of pig farming dates centuries back. One of the distinctive features in the production of Lard d’Arnad is the animals' diet, consisting mainly of chestnuts, roots and tubers found in the Valley.
Made of pork shoulder fat, Aosta Valley Lard is salted and seasoned with pepper, clove, cinnamon, nutmeg, and aromatic herbs such as bay leaf, sage, rosemary, juniper and milfoil, gathered in the mountains surrounding Arnad. This variety of lard is immersed in brine and matured in special oak and chestnut wood containers for about three months, after which the product attains its sweet, full-bodied flavor.
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