Description
- Since 2005 Mas Des Bories has Globally Won 20 Gold or Silver Medals (and mostly GOLD), this doesn't even include Bronze Medals. There are a million olive farmers who would LOVE to win 20 Gold or Silver Medals. Why does a producer rise to the top and not others? A quick read of our new blog Mas Des Bories on WordPress will show you why. Mas des Bories is the brand you should buy when you are seeking the BEST. You want the best, and we work hard to BE the BEST.
- Two oils that are perfect BOTH hot (sautéing) and cold (dressing and dipping) are Bouteillan and AOC De Provence. Aglandau is more robust & holds up under heat for cooking, if you are an experienced olive oil aficionado you'll enjoy it cold as well. Salonenque & Grossane in French are "douce" or soft, can used in cooking but not really for sautéing, because they are douce they will lose their flavor under heat. AOC, Bouteillan, & Aglandau maintain their flavor under heat.
- <p>All Olives are Grown on <b>our</b> Olive Farm in Salon de Provence France & pressed on site in our own state of the art mill. See how we do it as described in our new Blog, Mas des Bories on WordPress, Moulin page. Amazon does not permit is to link to it.</p> We put our name on the back labels, look for it.
- Early Harvest. In France this is known as Fruité Vert. Important because the early harvest oil has a richer flavor and more polyphenols. See our new Mas des Bories Blog on WordPress, the Organic and Polyphenols page. Amazon does not permit us to link to it. <p>It is more work to early harvest and produces less oil per kilo of olives than late harvest. Quality vs Quantity, Mas Des Bories focuses on Quality.</p>
- Yearly we test sample a few vats to certify the oil meets the European Union regulation of "Extra Virgin." ALL of our olive oils are way under the max impurity limits of the Extra Virgin Designation. See our new Blog Mas Des Bories on Word Press, the Laboratory Tests Page, to see 5 years of our actual Laboratory Test Results. <p>One reason why is because we filter our oil through sheets of pure cotton. On our Blog see the Filter vs Non Filter page.</p>
The origin of the Bouteillan olive tree is the Department of the Var, which is approximately 50 miles from our farm, it is a local varietal. This is a magnificent olive, it is simply magnificent. The Bouteillan olive tree produces quite large olives, however there is not much oil in the olive, it is a low yielding olive, in other words it takes a lot of kilos of olives to make one liter of olive oil. You will always see the Bouteillan & the Grossane varietals at a higher price point do to the low yield of the olive. Whereas Salonenque & Aglandau olives produce a liter of olive oil using 6.5 to 7.5 kilo of olives, the Bouteillan needs 10 to 12 kilos of olives for one liter of oil, Grossane is even lower yielding. You can see why farmers do not plant as many of this varietal of tree, if you are going to grow a crop you want to grow one that is high yielding & the Bouteillan doesn't yield high. But the oil, the oil is fantastic, magnificent, we have won a lot of Gold Medals with Bouteillan. Typically it has a strong pleasant citrus flavor to it, but it varies year over year, other years there will be no citrus flavor instead it will be herby, herbs. Other years it is simply flowery with a hint of citrus, but no matter the year the Bouteialln is always always a stellar olive oil. The most interesting quality of the Bouteillan is that occasionally it will give you a flavor of bananas. 2016 is the 3rd year Bouteillan has produced a banana flavored oil. I'm a Judge in France for the biggest olive growing region in France, and I can guarantee you if you produce an olive oil that has a banana flavor to it you are going to win a Gold Medal. The 2016 Bouteillan has a very soft green banana finish. It comes up late, right at the end after you swallow. And we did win a Gold Medal for it, our 20th Gold or Silver Medal. For more information see our new blog Mas Des Bories on WordPress, Amazon does not permit us to link to it.
