The Author’s olive oil

Taylor made coupages

Each deposit has its own organoleptic profile, which makes it possible to work the taste of the Olive oil in each occasion by a coupage technique or even achieve the ideal olive oil for the best dish of a restaurant chef. This way of working allows us to offer the customer an olive oil based on their favorite taste

The tastes are culturally, and for this reason, when we send an oil we consider each customer’s palate. In Belgium they prefer softer oils, green oils in Canada ….

And you, How do you prefer the oil?

Oli i olives

Comments are closed.