The porcini mushrooms from Ardèche are added to the oil after processing, releasing their rich aroma.

The producer: In the heart of the Rhône Valley, just a stone’s throw from the famous Ardèche Gorges, Ingrid and Marion welcome you to their oil mill Lou Mouli d’Oli, located in Bourg-Saint-Andéol.Their olive trees are grown using both hedge-row and traditional cultivation methods, with controlled natural ground cover. On 3 hectares, they cultivate a variety of regional Ardèche olives – Picholine, Verdale, Négrette, and Pointue – as well as renowned Italian varieties such as Frantoio, Leccio del Corno, Verzola, and Leccio.Harvesting takes place from the end of October through to the end of November.

Tasting: This olive oil, with its very intense flavor, is especially appreciated with starchy dishes such as potatoes, pasta, rice, or risotto. It’s also excellent paired with a simple omelette or fried egg.