Extra Virgin Olive Oil, Apo Moulin De Cornille, Fruity Black

Cornille Fruity Black Oil is an extra virgin olive oil from Moulin de Cornille in Provence — the Fruity Black expression, pressed from fully ripe Provençal olives for a rich, smooth flavour with notes of ripe fruit and a very gentle, approachable finish. Cornille Fruity Black Oil Fruity Black is the most approachable style of Provençal EVOO. As a result, the fully ripe olive produces a milder, less peppery oil than a green-harvest pressing. Furthermore, the rich, fruity character suits dishes where a gentle, background olive flavour is wanted rather than a dominant one. In particular, this style suits finishing mild fish, egg dishes and subtle preparations.

About Cornille Fruity Black Oil

Moulin de Cornille is a historic olive oil mill in Provence, France. In particular, the mill has pressed olives from the surrounding region since the nineteenth century. As a result, the Cornille name is synonymous with the finest Provençal olive oil tradition. Furthermore, Provence produces some of Europe’s most distinctive olive oils from indigenous varieties grown nowhere else. However, great Provençal olive oil requires patience and careful pressing — the Cornille mill uses traditional stone grinding for the most complex results. In particular, the Fruity Black expression comes from olives allowed to reach full maturity before pressing — a deliberate and distinctive choice. Additionally, Moulin de Cornille oils regularly achieve international recognition for outstanding quality. That heritage and dedication to craft defines every bottle from the Cornille mill. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Cornille Fruity Black Oil From Us

Using extra virgin olive oil well requires understanding when to use heat and when not to. In contrast to refined oils, EVOO has a smoke point of around 190°C — adequate for most cooking. As a result, it suits sautéing, roasting and dressing equally well. Furthermore, the finest EVOO deserves a role as a finishing oil drizzled over a completed dish. However, always store olive oil away from heat and light to preserve its polyphenols. In particular, a dark bottle or tin is always preferable to clear glass for storage. Moreover, taste olive oil as you would wine — a good EVOO has fruitiness, bitterness and a peppery finish. Additionally, check the harvest year on the label — olive oil is finest within 18 months of pressing. That freshness is the mark of outstanding extra virgin olive oil.

How to Use Cornille Fruity Black Oil

To get the very best from it:

• Use as a finishing oil drizzled over soups, grilled fish, roasted vegetables or fresh salads just before serving.
• Dress salads directly with a generous pour alongside good vinegar, sea salt and black pepper.
• Furthermore, use for roasting vegetables and fish at up to 190°C where it adds colour and flavour superior to any neutral oil.
• Additionally, dip good bread directly into a pool on a plate with a little sea salt for the most direct expression of quality.

Perfect Pairings

This product pairs beautifully with:

• Mild white fish, steamed vegetables and egg-based dishes
• Good bread and fresh goat’s cheese for a Provençal combination
• Tapenade, anchoïade and classic Provençal preparations alongside
• A glass of Provence rosé, Bandol blanc or a chilled Viognier alongside

Storage: Store in a cool, dark place away from heat and direct sunlight. Furthermore, reseal tightly after each use to minimise oxidation. However, do not refrigerate as cold temperatures cause cloudiness — this is harmless but affects presentation. Best used within 18 months of the harvest date on the label.

However you use it, this product brings a character and quality that only carefully sourced extra virgin olive oil can deliver. Moreover, the finest olive oil always rewards simple preparation and quality ingredients alongside it.