What is a good olive oil?
For Nordine Labiadh, whose grandfather was a tailor of olive trees in Zarzis, in the south of Tunisia, a good oil is necessarily monovarital. “As soon as we mix several, that is to say several grape varieties, several terroirs, it becomes a recipe and it is no longer olive oil. “Mathilde Laurent adds:” The olive extraction method must be done at less than 27 ° C so as not to burn them. This is the famous mention “first cold pressure”. Finally, color is not a criterion, but the bottle, yes. Favor an opaque bottle, in which oil can be kept much better.
Alziari
Price : “Cuvée César”, € 15.75 per 50 cl.
Appearance, color, smell and texture : Very (too) neutral odor. You hardly feel nothing.
Taste (balance of flavors) : Very pronounced taste of fermented olive, as if the olives used had turned.
Note : 3/10
Alziari.com.fr
Trail
Price : € 10.29 for 75 cls
Appearance, color, smell and texture : The archetype of fruity olive oil. Very attractive, almost intoxicating nose: you feel like you feel the olive flower, then the white grape.
Taste (balance of flavors) : Soft and fruity. The mature fruit taste then turns into a light and lasting bitterness. A flawless.
Note : 9/10
tramier.fr
Monino
Price : “Granfruttato” € 12.89
Appearance, color, smell and texture : Olfactory too green. The smell recalls that of the freshly cut lawn.
Taste (balance of flavors) : Slightly too bitter, but sweet and comforting. Consensual, it appeals to everyone. Ideal to enhance a salad.
Note : 7/10
Monini.com
Costel
Price : € 12.99 per liter
Appearance, color, smell and texture : Very light greenery nose. Too short olfactory bouquet.
Taste (balance of flavors) : Produces everything most classic, without too much bitterness and acidity. Lack of taste and character. Really very neutral.
Note : 5/10
Biocoop.fr
The Pedriza
Price : € 12.99 for 75 cls
Appearance, color, smell and texture : Floral and fruity nose. Powerful but soft smell. Beautiful olfactory bouquet.
Taste (balance of flavors) : Too pronounced bitterness followed by great acidity. You don’t feel the plant.
Note : 5/10
aceiteslapedriziza.com
Oliviers & Co
Price : “Frantoio Pruneti”, € 39 for 50 cls
Appearance, color, smell and texture : Pleasant smell of green, reassuring and engaging olive at the same time.
Taste (balance of flavors) : Burns the tongue, acidity and bitterness too advanced. Experts hypothesis: the olives, of good quality originally, were too macerated before being pressed.
Note : 5.5/10
Oliviers-co.com
Terra Delyssa
Price : € 9.69 for 75 cls
Appearance, color, smell and texture : Sensation of powerful bitterness. You don’t feel the plant.
Taste (balance of flavors) : Paradoxically, no bitterness in the mouth, nor too much acidity. A good oil capable of adapting to all options.
Note : 7/10
Terradelyssa.fr
Puget
Price : € 15.60 per liter
Appearance, color, smell and texture : Bewitching olfactory bouquet. Very good smell of marinated summer vegetables, sun -signed olives.
Taste (balance of flavors) : Intriguing flavor of prune or even compoted vegetable. Does not particularly evoke the olive. Slightly sweet at the beginning, it then develops a controlled point of acidity.
Note : 8/10
BoutiquePuget.com
La Tourangelle
Price : € 11.19 for 50 cls
Appearance, color, smell and texture : We are immediately transported to a field of olive trees. Notes of intriguing citrus, type Kumquat or Cédrat.
Taste (balance of flavors): Wonderful impression of crunching in an olive on the tree. Fruity, floral, it gives off a rich and complex aromatic power. Beautiful product.
Note : 9.5/10
latourangelle.fr
Kalios
Price : “02”, € 24.90 for 50 cls
Appearance, color, smell and texture : Good smell of green olive, vegetable, fresh herbs.
Taste (balance of flavors) : Good balance between bitterness and acidity. Good taste of freshly harvested and pressed olive. Must be delicious on a dish of grilled vegetables.
Note : 7/10
mykalios.com
Jury composed of: Mathilde Laurent, director of perfume creation for Maison Cartier, Nordine Labiadh, chef of the restaurant halfway (Paris 14th), Marjolaine Daguerre and Mathilde Samama, from the editorial staff of her at the table.
