With an intense flavour, it is a balanced oil with herbaceous and raw artichoke notes, a rich assemblage of several varieties of olives (Aglandau, Bouteillan, Caillon, Grossanne, Luque, Picholine…)
Ideal for preparing all kinds of seasonings, it also holds up remarkably well in cooking.
Gold and Silver Medals in the category ‘Olive Oil from France’ at the Concours Général Agricole de Paris
In 2010, Philippe restored Le Moulin à Huile de la Chartreuse, an olive oil mill built in 1358 and one of the oldest active mills in France. For almost 650 years It never stopped working – except for a short spell of inactivity after the French Revolution. Other than modernizing the hardware, nothing much has changed. They continue to be passionate about the quality of their olive oil and strive for excellence