Judy Ridgway is an author, journalist and broadcaster, and one of the few independent experts on olive oil outside the producing countries.
“This excellent oil comes from the foothills of the Eastern Pyrenees which is a bit of a surprise as this region is better known for its table olives rather than its oil. Provence tends to be the first region to spring to mind when talking about French olive oil. The varieties pressed for this oil, Poumal, Verdal, Oliviere and Picholine, are all local to the area.
My notes on this oil take in its harmonious character and deeply complex flavour tones. Wet leave,grass, culinary herbs, woody stalks all feature in the description of the aromas along with some floral tones and a touch of orange citrus and light nuts. The oil is equally distinctive in the mouth with rocket, artichokes, mustard leaf, tobacco, and a touch of liquorice. Walnuts and light chocolate complete the picture. It is quite a robjuest oil with a spicy pepperyness.”
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