CastelineS Basil & Mint Olive Oil

CastelineS Basil & Mint Olive Oil

SKU:
CAT-17-B-FL03
$27.95
Castelas olive oil with basil and a touch of mint is produced in Provence by crushing locally-harvested olives with the leaves of the fresh-picked herbs at harvest time in November. The resulting oil exudes the seductive flavors of summer. The nose will reveal the strong aromas of the basil. The fresh taste of basil is followed very delicately by the freshness of the mint. This is a must for spring vegetables and is also excellent drizzed on garden tomatoes, carpaccio, fresh pasta, finely-sliced zucchinis, raw vegetable salads, fish and freshly picked strawberries

Pairs Best With

Garden vegetables, fresh tomatoes, pasta, raw vegetables, fish, berries

container_flavor:
Basil, Mint
container_country:
France
container_region:
Baux-de-Provence
container_size:
Bottles
container_style:
Varietal Blends
container_cert:
Designation of Origin
container_ptype:
Extra Virgin Olive Oils
container_pair:
Garden vegetables, fresh tomatoes, pasta, raw vegetables, fish, berries
linked_SKUs:
CAT-17-B-FL03
container_harvest:
Fall 2017 (NEW)
TYPE:
Extra Virgin
SIZE:
250ml (8.45 oz)
REGION:
Baux de Provence, France
VARIETALS:
See Description
HARVEST:
Fall 2017
PRODUCER:
Moulin Castelas

Frequently Bought Together

Producer Profile

Moulin Castelas

Moulin Castelas
After living for 15 years on the wide-open plains of Arizona, Catherine and Jean-Benot Hugues decided to return home to their roots in Provence to dedicate themselves to their passion: the olive tree. The Domain Castelas story began in 1997 when they fell in love with some old olive trees planted in south-facing land in the rocky range of Les Alpilles, in the locality of Castelas. Today Domaine Castelas produces olives on 110 acres of Appellation d‰'Origine Protege (AOP) groves in the Valle des Baux de Provence and in 160 acres on the Plaine de Crau. At their mill located at the foot of the Chateau des Baux, Catherine and Jean-Benot combine know-how, passion, high standards, technique, and all of their olive farmers‰' sensibility, to create intensely powerful olive oils year after year.

Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.

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