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WALNUT OIL
| Cultivated on the Jurassic and cretaceous chalky soil of the Poitou’ s region, the walnut, juglans regia L, was for along time the only source of vegetal grease : the oil. At the vintage season/ time/ period, walnuts are harvested everyday waiting for them to be ripe enough to break loose on their own. Picked up under the tree’s characteristics outlines, they are dried until December. Then, the walnuts are taken off their shells and dried again for another week. 37 kilos of walnuts are crushed at once/ a time in a stone grind. 4 handfuls of sea salt and a few liters of water are added to the grinded walnuts. Here is a mixture that is going to be heated in a pot for several minutes. The oil does not have its final texture yet. During a few seconds, the mixture is beaten to let the fumes/ stem escape. The mixture is grinded again between 2 discus. 20 liters are instantly collected. The oil is going to decant/ settle 3 weeks before being bottled. |  |
Rich and rustic, the walnut oil emits an intense and specific perfume. The deep and empyreumatic notes emphasize the freshness and the vivacity of a salad. The oil is most of the time the sunbeam that brightens your meal, in Poitou, the tradition requires it with white beans. The walnut oil is one of the richest in polyinsatured fatty acids. It is also the richest/ wealthiest oil in ergo sterol, a very important component in the skin aging slowing down process.
OLIVE OIL
| As well as wine, olive oil tells through its bouquet and its flavor, the history of the place and the man’ s knowledge. Searching for exotic flavors and thanks to special links kept with the Tzaras, we have selected the best olive lots to get this unique Greek oil. Situated on the edge of the Egée sea, the soil is mainly composed of clay which is the favorite type of ground for the “troubohelia”. The Greek olive oil has nothing to prove anymore. Its reputation and its properties were already known as early as the Antique world. The alliance between a meticulous rigor and a craft/ traditional method gave birth to a very pure oil, intensely fragrant with a very thin structure. Hesitating between rosemary, and sweet almond, the concentrated smell is the prelude to a specific taste from what bitterness, astringency have been turned down to/ for the benefit of a supple softness and an exceptional and captivating aromatic persistence. Green salad, tomatoes, bell pepper raw will see their flavors sublimated by a simple dash of oil. Its excellent resistance to heat allows its use in cuisine with the highest audacity and of course without any restriction. |  |
