Fresh citrus fruits and herbs have been carefully selected to give the best of their aromatic characteristics to these extra virgin oils following the ancient process of enfleurage. Inspired by the perfume industry, this method consists of having the olive oil absorb the aromatic molecules of fresh fruit or plants, by decoction, in order to obtain a natural, powerful and authentic aromatisation. The French origin of the fresh plants is guaranteed and they are picked in season, at the time of day when they develop the most aromas. Once again, Château d'Estoublon offers you the best of Provence and its know-how.
Extra virgin olive oil, cold extracted 88%, Espelette pepper 12%.
OLIVE OIL WITH ESPELETTE PEPPER IN THE KITCHEN Eggplant caviar in olive oil with Espelette chilli pepper Duck breast marinated in Espelette chilli pepper and pink berries Basque chicken in olive oil with Espelette chilli pepper Papillote of cod with Espelette chilli pepper and coriander Ewe's bread slices with Espelette pepper and black cherry jam Spicy chocolate mousse with olive oil and Espelette chilli peppe