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Fruitiness in olive oils can be distinguished in three groups: green fruity, ripe fruity, and black fruity. Each vintage from Kalios is carefully chosen for different pairings and methods of use for a unique dining experience every time.
01 – Harvested at the start of the season in November, this vintage is a favorite of Michelin-star Chef Christophe Aribert of the Grand Hotel Les Terrasses in Uriage-les-Bains, France. It is a green fruity olive oil, with intense aromas and vegetal notes of fresh hazelnut, cut grass, and tomato leaf, all ending in lovely peppery notes on the palate.
02 – This vintage comes from the mid-season (December) harvest of green and ripe violet olives. It is markedly gentle, possessing a wonderful body with botanical notes of fresh grass, tomato leaf, cut hay, and a hint of hazelnut. It’s a favorite of Michelin-star chef Éric Guérin of La Mare aux Oiseaux in Saint-Joachim, France.
03 – At the end of the harvest season in January, the olives for this ripe fruity oil are selected from the trees, at the time when they are deepest violet. It light on the palate, with amazing finesse. French chef Amandine Chaignot of the Rosewood Hotel in London particularly loves it for its almond notes.