What place for French artisanal olive oil in contemporary gastronomy?
There are wide variations in the quality of olive oils. French consumers prefer the extra virgin olive oil category. But in the extra virgin olive oil category the price differences are also very large. How can these differences be explained?
A French extra virgin olive oil that guarantees optimal quality
Normally, extra virgin olive oil is a high quality olive oil, obtained by mechanical pressing, without heating and without chemical treatment. The pressing technique of extra virgin olive oil guarantees optimal quality. The best olives are used and the bottling must comply with certain rules. However, in this top-of-the-range category the price differences are enormous. A rare olive oil produced in very small quantities cannot be compared with an industrial olive oil, which is the result of blending several olive oils of different varieties and origins. The aim of industrial olive oils is to seduce the greatest number of people with a stable and homogenous taste likely to appeal to a maximum number of consumers. This olive oil lacks character and is of little interest to amateurs.
When olive oil is tasted like a grand cru
The aromas of olive oils are infinitely rich and deserve to be enhanced in contemporary gastronomy. Many great chefs have understood this and exploit the gustatory qualities of olive oil to reveal savoury and sweet dishes.
Olive oil can be fruity or sweet. In the mouth, it will be fresh or long. It can be intensely rustic or, on the contrary, of great finesse. It can arouse multiple sensations: raw artichoke, cut hay, garigue, broom, fresh almond…
Olive oil lovers and contemporary gastronomy
Insiders are passionate about olive oil and gastronomy. They are sensitive to olive oils of character with subtle or intense tastes and are looking for new flavours. They have several olive oils at their disposal for innovative culinary combinations.