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Aglandau olive
Aglandau olive oil
The Aglandau olive, also known as Blanquette, is a variety of olive originating from the Provence region in France.
Recognizable by its elongated shape and dark green color when ripe, the Aglandau is prized for its subtle and fruity taste. This olive is often used to produce high-quality olive oil due to its low fatty acid content and delicate aroma.
Grown mainly in the sunny regions of southern France, the Aglandau is a variety appreciated by olive lovers for its firm flesh and bittersweet flavour.
From fruit to olive oil
Extra virgin Aglandau olive oil is produced from Aglandau olives, which are primarily harvested between October and December. These olives are carefully picked to ensure their optimal quality and ripeness.
To produce one liter of extra virgin Aglandau olive oil, it takes an average of 5 to 6 kg of olives, depending on their oil content. Once harvested, the olives are cold-extracted to obtain the precious golden juice, which is then filtered and bottled.
This high-quality olive oil is appreciated for its fruity taste and delicate flavor, making it an essential ingredient in many cuisines around the world.
Guénard Aglandau olive oil
Our extra virgin Aglandau olive oil is a quintessence of olive oil tradition, exclusively sourced from Aglandau olives grown and processed in Haute Provence.
Our oil stands out for its intense fruity flavor, which reflects a rigorous selection of the finest olives. It envelops the palate with delicate and sophisticated aromas of artichokes, bananas, pears, apples, and fresh almonds, offering a complex and harmonious taste experience. The signature of this single-varietal oil also lies in its perfect balance between spiciness and bitterness, characteristics that add to its personality and authenticity.