Arbequina and Arbosana in perfect balance — Softly aromatic organic extra virgin olive oil made for sunlit tables and delicately flavored dishes.
100% authentic EVOO
Free shipping over $100
14-day satisfaction guarantee
INTENSITY
HARVEST DATE
Fall 2025 (Current Season)
SIZE
16.9 fl oz (500 ml)
Multivarietal
Arbequina, Arbosana
LAB TESTED
Acidity: 0.2%
Aromas & Tasting Notes
Grass
Rosemary
Green Herbs
AppleRecommended Food Pairings
Grilled Fish
Green Salads
Soft Cheese
White Meat
Raw Vegetables
Fresh Baked BreadsWhere Grass, Herbs, and Freshness Define the Oil
Organic extra virgin olive oil from Château de Montfrin — a family estate in the sun-warmed valleys of the Occitanie region in southern France. Cold-extracted from a harmonious blend of Arbequina and Arbosana olives grown on certified organic land.
On the nose: fresh-cut grass and delicate rosemary open first, followed by aromatic green herb notes and a clean apple finish. On the palate, this is a softly aromatic oil — with a gentle, lingering character that never overwhelms.
Best enjoyed raw as a finishing oil — drizzle over grilled fish, garden salads, soft cheeses, and simply prepared vegetables to fully appreciate its delicate organic character.
FROM OUR COMMUNITY
What Customers Say
Overall rating: 5.0 / 5 from 7 reviews.
Review topics: [flavor, olive oil].
"We really like the Olive Oil from Olive Oil Lovers. Your company provides a wide range of Olive Oil from many different Countries. We bought one from Spain, Italy and France. They are all high quality and good tastes. Only recommendation is to have bigger bottle sizes for all the olive oil. Many are only in small size. The olive oil from France is only in small bottle and wish would be in a bigger economy size."
"Delicious, fruity and intense. Good for dipping in bread and drizzling on cheese and charcuterie."
"Love this olive oil. It's very mild so it works with almost any type of dish. And it's organic!"
"Very nice, mild and great tasting olive oil!"
"This is a yummy oil for a simple oil and lemon dressing over fresh Spring greens!"
"My personal preference in olive oil is for the taste to be mild while still being nutritionally healthy without, taste-wise, overwhelming the ingredients of the food with which it is combined. It's also organic...another plus. Each of my multiple orders of Chateau de Montfrin meets these preferences."
"I was looking for a Mild Olive Oil ... I am dealing with stomach Gastritis this is Amazing it does not burn the lining of my stomach..."
MADE FOR YOU BY
Chateau de Montfrin
Chateau de Montfrin produces organic olive oils from olives grown in the French countryside between the provinces of Languedoc and Provence and between the Gard and Rhône rivers. The company manages over 500 acres, with half devoted to grape production for wine and the other half for olives and other agricultural products. The olive grove now has more than 120,000 trees planted over the past 20 years with different cultivars originating from Provence, Tuscany, Catalan and Languedoc.
Their olive mill, known as "The Mill of the Shadows," serves many farmers in the region, and employs the latest technology to ensure the integrity and purity of the fruit juice and to enhance its organoleptic characteristics. The word Montfrin comes from the latin "Mons Fremens", which translates as "mountain of wild animals," referring to a time when animals used the hills to flee the flooding rivers below. As founder Jean-René de Fleurieu says, "Nowadays other 'animals' live here; some of them even grow vines and olives.
We are always here to help.
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.
Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil has been 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 intensive screening of every producer and product on our site—often visiting their estates and seeing their practices firsthand—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 with strict European Union regulations. Therefore, you can trust that any oil you purchase from us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.
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 don't typically diminish over time, though, unless it is 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 and mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March of the following year.
For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April and mid-June.
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 ideally be consumed 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 it 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 pages.
