Also called ‘Fruité Noir’, this oil is made at the end of the season, when all the olives are black on the trees. It tastes candied olive, like tapenade, and is very ‘round’ in the mouth. It will remind you the vintage oil of your ancestors. Delicious on a simple piece of bread, it is also interesting on vegetable, like asparagus, on fresh cheese (ricotta, goat cheese…). No need to use vinegar as this olive oil is tasty enough (just add a little bit of salt).