FRANCE

Our story begins in the town of Maussane-Les-Alpilles in Provence. Following the cobblestone streets to the center of town, we discover one of France's oldest olive oil mills but also its very first agricultural cooperative. Built between 1600 and 1620, Moulin Jean-Marie Cornille still uses millstones and stone presses, ancestral production tools, in the elaboration of their oils. Their pressing methods along with an anaerobic (in the absence of oxygen) surmaturation process give this olive oil an intense black olive fruitiness. With strong tones of artichoke, dried fruits and olive confit, the Jean-Marie Cornille PDO Fruité Noir leaves a buttery sensation behind with an amazingly delicate finish. One of the world's only black olive oil producers left today, Jean-Marie Cornille's creation is exquisite in all salads, over fish and seafood or with pasta and wild game.