Castelines Fruite Noire Olve Oil

A stunning and velvety oil, Fruité Noir is one of the only in our collection not labeled “Extra Virgin,” owing to its unique fermentation process. The oil is a blend of native Provençal olives, grown and milled on the Castelas estate. Olives are hand-harvested only once fully ripe; they’re then stored airtight for 3 days to ferment. The result is a deep, rich, silky oil with notes of cocoa and cured black olive tapenade. Serve over garlic confit for a savory spread or pasta sauce.

A stunning and velvety oil, Fruité Noir is one of the only in our collection not labeled “Extra Virgin,” owing to its unique fermentation process. The oil is a blend of native Provençal olives, grown and milled on the Castelas estate. Olives are hand-harvested only once fully ripe; they’re then stored airtight for 3 days to ferment. The result is a deep, rich, silky oil with notes of cocoa and cured black olive tapenade. Serve over garlic confit for a savory spread or pasta sauce.

A stunning and velvety oil, Fruité Noir is one of the only in our collection not labeled “Extra Virgin,” owing to its unique fermentation process. The oil is a blend of native Provençal olives, grown and milled on the Castelas estate. Olives are hand-harvested only once fully ripe; they’re then stored airtight for 3 days to ferment. The result is a deep, rich, silky oil with notes of cocoa and cured black olive tapenade. Serve over garlic confit for a savory spread or pasta sauce.

A stunning and velvety oil, Fruité Noir is one of the only in our collection not labeled “Extra Virgin,” owing to its unique fermentation process. The oil is a blend of native Provençal olives, grown and milled on the Castelas estate. Olives are hand-harvested only once fully ripe; they’re then stored airtight for 3 days to ferment. The result is a deep, rich, silky oil with notes of cocoa and cured black olive tapenade. Serve over garlic confit for a savory spread or pasta sauce.

A stunning and velvety oil, Fruité Noir is one of the only in our collection not labeled “Extra Virgin,” owing to its unique fermentation process. The oil is a blend of native Provençal olives, grown and milled on the Castelas estate. Olives are hand-harvested only once fully ripe; they’re then stored airtight for 3 days to ferment. The result is a deep, rich, silky oil with notes of cocoa and cured black olive tapenade. Serve over garlic confit for a savory spread or pasta sauce.