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| | Olive oil from the Valley des Baux in Provence |
 | | Living in Provence, feasting daily on a diet liberally doused in the local olive oil, has been, to say the least, one of the high-lights of the life I chose when I married a Provençal chef. |
 | | Provence, and more precisely, the Valley des Baux de Provence, is a region now possessed with the coveted AOC (Appelation d'Origine Controlee) for its olive oil. |
 | | This is an oil made of 5 different olives, (Pichouline, Salonenque, Blanquette, Verdale, Grossane--4 green and 1 fl), carefully blended to enhance the flavor of the fruit, with notes of artichoke, green apple, hay, almonds... |
| www.cuisineprovencale.com /art_oliveoil.html (1049 words) |
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