After the olives have passed the first stage of being crushed, a layer of the purest extra virgin olive oil rises at the top of the paste. This layer is manually scooped and bottled without any filtration process, before the rest of the paste is mechanically pressed to extract the extra virgin olive oil from it.
DESCRIPTION The easiest way to try some molecular gastronomy in your cooking! Adding an opulent finishing touch to salads, canapés and main dishes, these tiny caviar-style olive oil pearls literally burst with flavour when eaten with food, added to your...View full product details
Exquisite pieces of truffle are infused in this exclusive recipe imagined by ELY SÉIDE. The honey's floral sweetness melds with the rich taste of earthy, aromatic truffles for a gorgeously unique flavour. ELY SÉIDE is also using a very intense and...View full product details
Le Grand Cru, our signature premium olive oil, is exceptionally intense and has been perfected after more than a century worth of harvests. We infused our Grand Cru with the exquisite aroma of white truffle from Piedmont with its characteristic fresh notes...View full product details