Oliv&sens and Chef Clément Lopez

We have the pleasure and honor of seeing our Bouteillan and Aglandau olive oils in the kitchen of the Chef of the Restaurant L'Artichaut, Clément Lopez.

Find below the transcription of his testimony on our olive oils.

Thank you Clément for this lovely testimonial!

• During the tasting, how did you direct your choice towards the two oils you selected?
  What struck me during our tasting was really the freshness of the oils, I found them very fresh and the herbaceous side that I felt in the Bouteillan really surprised me and I loved it that, because it's not often that we have this green, herbaceous side so pronounced in an olive oil.
  It's clearly my favourite.
• Why did you also choose Aglandau?
  Aglandau has somewhat the same characteristics, lighter, more finesse and less concentrated than Bouteillan.
  I associate Aglandau more with vegetables, vegetables in general, hot or cold, because it is rounder, softer. For all things fish, seafood, Bouteillan, because it stands out more, and because it has that green, herbaceous side that goes so well with it.
• Was our monovarietal offer something that appealed to you?
  Completely. It reminds me a bit of wine with single grape varieties: Burgundy or the Rhone Valley with Syrrha and it's true that you really feel the difference between each variety of olives.
• What is a good olive oil for you?
  It's having fun tasting it! Then there is also the story, the way it was worked, how it is presented, the artisanal side and then the taste, the fatness, the length in the mouth. That's why it's a little similar with wine, because there are different lengths in the mouth, whether for wine or olive oil: just as a wine accompanies a dish, olive oil is also very similar, whether in terms of terroirs, the variety of olives and in terms of taste.
  La Bouteillan reminds me of Chablis. You have Premier Cru Chablis which have this hyper herbaceous side, you have it on the nose, you have it in the mouth at the end and which I found in Bouteillan. It's interesting.
• And the association with sweet?
  Olive oil goes well with chocolate, with fruit, fruit salad, syrup and in sorbet it's very good!
• We taste the oils again
  Aglandau - very sweet, very fine, slightly peppery at the end, slight acidity, quite light, rounder, oilier than Bouteillan.
  Picholine - very round, always this peppery side, we begin to feel the herbs.
  Bouteillan - more fluid than Aglandau, pepper too, a touch of citrus and a little bit of bitterness that can be found in the zest.
  Négrette - We switch to something else, there is a black olive side, and pepper too.
  Old fashioned taste - It is unctuous, much less peppery than the Négrette, nice roundness in the mouth, it takes the palate well.