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Olive Oil Tasting Collection
24 Tubes en Coffret Bois

Cette dégustation de huile d’olive consiste en:
• 24 tubes de verre de 25 ml de huile d’olive
• Livret avec photos et descriptions des huiles d’olive
• Coffret bois

149,95
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Une collection unique de 24 Huiles d’olive très spéciales dans un superbe coffret en bois. Découvrez vos Huiles d’olive préférées et apprenez à distinguer leurs subtilités. Amusez vous à devenir un veritable expert. Commandez le coffret d’Huiles d’olive Tasting Collection, et un nouveau monde de saveurs s’ouvre à vous.


Set 1

Set 1 View Booklet

La Chinata

La Chinata

Spain

Since 1932, the Spanish house La Chinata has specialised in olive oil. They also produce other delicacies such as honey, bell pepper powder and tapenades. The olives grow in their orchards in the Gata mountains. The olive oil used for this oil is the Manzanilla Arbequina. The first pressing of this olive gives a soft, intense olive oil with a slightly sweet and fruity taste. This oil is particularly well suited to mozzarella, cucumber and tomatoes.

Sierra del Conde

Sierra del Conde

Spain

Made by the house Naturvie, one of Spain's leading olive oil producers. The Sierra del Conde is a blend of 4 different olives, all from the Naturvie's own olive groves. The Sierra del Conde is a first press oil with soft tones of green almond, apple and tomato. This olive oil is a real all-rounder, used by many top chefs. From soups and sauces to salads; this oil can handle it.

Kreta

Kreta

Greece

An unfiltered olive oil from the Greek island of Crete, specially selected by Foodelicious. Made from the virgin pressing of the small Koroneiki olive, traditionally harvested with sticks. The Koroneiki olive has a large stone and little flesh. As a result, the oil content is very high; 27%. The oil is intense and soft with a hint of lemon and green almond. Very suitable for light fish dishes and for a Greek salad.

Tarragona

Tarragona

Spain

This unfiltered virgin olive oil comes from the northern Spanish town of Tarragona in Catalonia, one of the oldest olive oil regions. Catalonia produces a lot of olive oil, the best of which comes from the Tarragona region. The Tarragona olive oil, made from the Arbequina olive oil, is bright and lighter in texture and has a lot of taste. It is an elegant olive oil, very suitable for salads, to bake in and with Tapas, but it also combines well with just a piece of bread.

Terre Dell'Abbazia

Terre Dell'Abbazia

Italy

The history of the Ursini House, from central Italian Fossacesia, dates back to the 19th century. The Terre Dell' Abbazia is a virgin olive oil and is a blend of 7 carefully selected olives, the Chieti, Cucco, Leccino, Olivastra, Crognalegno, Ascolana and the Dritta olive. The result is a soft olive oil with many flavours of green bananas, ripe tomatoes and a light pepper. Can actually be used with many dishes; an all-rounder.

Au

Au

Andalusia, Spain

Au stands for Aceites Unicos, which means' Unique olive oil' and is also the chemical symbol for gold. The oil is made in Andalusia from the Picual olive, which is picked by hand in November. Because the olives are picked before they are really ripe, the first cold pressing process gives a deep, strong, spicy and intense olive oil. Ideal for the more sturdy dishes and certainly very suitable for old cheeses and red meat.

Morellana Organic

Morellana Organic

Spain

A special olive oil from Sucesores de Hermanos Lopez from Cordoba, Spain. Antonio López Ortiz built his olive oil mill in 1918, his descendants still make traditional organic olive oil. The Morrelana is a virgin olive oil of the Picuda olive, a green olive that gives a lot of oil. The oil is powerful with hints of green almond, green banana and artichoke. This organic olive oil is suitable for old cheese and all kinds of fish, such as octopus and tuna.

Cufrol - Beautiful Oil for Beautiful People

Cufrol - Beautiful Oil for Beautiful People

Italy

Already in 1639 the Gradassi family made olive oil in Spoleto in Umbria. The Cufrol brand began in 1998 with a partnership between Carlo Gradassi and Tiziano Scacaroni. They wanted to make a special olive oil for special people. Reasoning from the tradition of the Gradassi family, it has become a blend of the best olives from Umbria. A rich and powerful oil, very suitable for soups and meat. Used in numerous star kitchens.

Pago Baldios San Carlos - Oro

Pago Baldios San Carlos - Oro

Spain

The house Pago Baldios San Carlos originated in the 17th century in the Spanish Valle del Tiétar. They bring different brands, all of which have their own philosophy. The Oro San Carlos is made from Arbequina and Cornicabra olives, picked on the first day of harvesting. This oil is ranked 9th on the official list of World's Best Olive Oils. The oil has a slightly bitter and fruity taste and is very well suited to rice and fish species.

Chateau d’Estoublon - Grossane

Chateau d’Estoublon - Grossane

France

An oil from the French Provence, made by wine and olive oil house Le Chateau d' Estoublon, founded in 1731. The house is situated in the Les Baux de Provence Valley and is famous for its various olive oils. They use 5 variants; in this virgin olive oil it is the black Grossane olive. The oil is soft, slightly sweet and fruity. It is an olive oil that is very suitable for crustaceans and shellfish, such as snails and scallops.

Naturvie - Cornezuelo

Naturvie - Cornezuelo

Spain

The grandfather of the current owner of the Naturvie house, Fernando Sánchez-Mohino, turned a number of wild olive trees into an orchard. The different variants still grow mixed. The Cornezuelo olives are picked by hand, transported in small crates to prevent bruising and are pressed directly. The oil is velvety and has flavours like mint, fig, apple and tomato. This lightly peppery oil is, as you might say, born for salads and red meat.

Glorioso - Nocellara

Glorioso - Nocellara

Italy

Famous for his great passion for olives, Mario Glorioso began his own olive oil trade in Sicily in the 1970s. His son Luigi came to the company in 2004 and started bottling olive oil. He chose this olive oil; the first pressing of the Nocellara del Belice olive, mainly because of its 'grassy' taste. The olives are picked by hand and come from western Sicily. Delicious on bruchetta, in salads and soups.

Naturvie Full Moon Club

Naturvie Full Moon Club

Spain

In Extremadura, at the famous Naturvie olive oil house, olives are picked by hand during the first full moon in October and pressed within the hour by the 150 members of the Full Moon Olive Oil Club. The result is a fantastic, fresh olive oil with flavours of fresh grass, green banana, kiwi and apple. Only 800 bottles are available for non-members. This olive oil deserves to be used in all kinds of dishes.

Pons Primum Oleum

Pons Primum Oleum

Spain

Casa Pons is located in the small northern Spanish village of L' Albagés, where this family has been making olive oil in a traditional way since 1945. In October, the gentle picking of the small green Arbequina olive groves begins; a true harvest party. The olives are cold pressed immediately after picking. This first oil is very limited and very popular. A fantastic oil with soft flavours of nuts and fruit. Ideal for a salad or sprinkled over meat or fish.

The Governor - Premium

The Governor - Premium

Greece

The Greek family Dafnis has a large old olive grove on the Greek island of Corfu in Agios Mathaios. With three generations, they pick and process the Lianolia olive into one of the best virgin olive oils in the world. This beautiful olive oil, with the world's highest level of polyphenols, even has official permission to carry a health claim; good for many diseases such as Alzheimer's, heart conditions and diabetes.

Franci Frantoio DOP

Franci Frantoio DOP

Italy

In the 50s, Fernando Franci bought the historic Tuscan olive grove Villa Magra together with his brother Franco. In 1995 Giorgio, the son of Fernando entered the company in 1995. That was the beginning of a series of very special olive oils. In 1997, for the first time he made the Olivastra Seggianes; a soft, virgin olive oil of one olive variety. An aromatic, fruity olive oil, which is very suitable for salads of vegetables and white meat.

Chateau d'Estoublon - Salonenque

Chateau d'Estoublon - Salonenque

France

The house Chateau d' Estoublon is located in Vallée des Baux in Provence, France. Since 1731 they have been making olive oil and wine here. In the valley, many olive trees grow, 60% of which the green Salonenque olive occupies. Estoublon harvests the olives early in November, when they are well ripe. This gives a nice first-pressure with a fresh, buttery taste. This oil fits perfectly with steamed vegetables, tartar, carpaccio and is very surprising with a bowl of ice cream.

Venta del Barón

Venta del Barón

Spain

When Baron Santaella was exiled to Andalusia in the 14th century because he murdered his wife, he there concentrated on making olive oil. When King Henry III tasted that olive oil, he showed his grace and restored his title. As a tribute to the baron, Venta del Baron makes a beautiful virgin olive oil of 75% Hojiblanca and 25% Picuda olives. Two years in a row rewarded with the title 'best olive oil in the world'.

The Governor - Limited Edition

The Governor - Limited Edition

Greece

The Greek Dafnis family makes olive oil in Agios Mathaios on Corfu in a very traditional way. For this Limited Edition they use only the harvest of very old olive trees, the Lianolia. Some trees are even 500 years old. The olives are carefully picked by hand. The result is a fantastic, soft and fresh peppery olive oil with nutty influences. This olive oil also has a scientifically proven medicinal effect for cardiovascular diseases, diabetes and Alzheimer's disease.

Les Arbres du Maroc

Les Arbres du Maroc

Maroc

Said and Jaouad, 2 friends from the Moroccan Marrakech, are descended from olive farmers. A few years ago, they decided to start making and exporting olive oil themselves. They use Arbequina and Dahbia olives from the orchards of their families. The harvesting of the olives starts in September and continues until October. The first pressing gives a velvetyly soft, delicate olive oil, which stands out in simple dishes.

Château d'Estoublon - Béruguette

Château d'Estoublon - Béruguette

France

Chateau d'Estoublon has already made wine and olive oil since 1731 in the Vallee des Baux in the French Provence. They use 5 variants of olives, of which the Béruguette olive. This olive is typical of Provence. The Béruguette olive is the smallest breed that grows on the estate, so the olive oil is sold out very quickly every year. It is a light bitter, powerful oil with a soft pepper, intended for poultry, fish and, very surprisingly, for all kinds of cakes.

Pago Baldios - Full Moon

Pago Baldios - Full Moon

Spain

Pago Baldios San Carlos has existed since the 17th century. They are located in the Spanish Valle del Tiétar. The Full Moon oil is the first pressing of the Arbequina olive, which is picked during the first full moon in October. It is an exceptionally soft oil with a fresh fruit and nutty taste, with a slight smell of freshly cut grass. The picking at the first full moon has an almost magical meaning; the oil would stimulate love, prosperity and health.

Franci - Villa Magra Grand Cru

Franci - Villa Magra Grand Cru

Italy

A Grand Cru that is named after the house of the Franci family, Villa Magra. It is their best olive oil, of which they only produce 2100 litres per year. The oil has won several awards and has won the title 'Best olive oil from Tuscany' for 15 years in a row. The taste is intense with hints of artichoke, cherry, nuts, grass and flowers. The oil can easily handle sturdy dishes. Sprinkle a little bit over your meat, fish or vegetables and you will taste the quality.

Joil

Joil

Italy

Joil stands for 'Jewel Oil Italian Luxury'. Produced by the house Gradassi, founded in 1639 in Spoleto, Umbria, under the brand name Cufrol. The black Moraiolo olive is a fairly rare Tuscan olive of which Cufrol makes this Premier Cru oil. They themselves speak of an "olive jewel". The oil is slightly peppery and spicy and is actually only used to sprinkle over dishes in order to enhance the deep taste.