The Olive oil is a variety of edible oil obtained by crushing olives in an oil mill. It is one of the foundations of southern French cuisine and of the French paradox, and thus, under certain conditions, beneficial to health. Olive oil can be used both raw (in salad dressings or instead of butter in pasta, for example) and cooked. However, it is important not to use it at too high a temperature (more than 210°C), beyond which it deteriorates. Compared to other vegetable oils containing unsaturated fatty acids, olive oil is quite stable during cooking and in this case retains its relative beneficial effects on cholesterol.

The interest of olive oil seems above all to reside in its content of tocopherol (vitamin E), phenolic compounds which have a recognized anti-inflammatory action. The cellars of Château des Fines Roches offer you their own olive oil, a French extra virgin olive oil from the olive trees planted around the castle and at the Domaine de Tout Vent. The land exploited is labeled High Environmental Value, which is not to harm this producer olive oil, which will delight the taste buds of the most demanding consumers.

By continuing to browse our site, you accept the use of cookies and other types of tracers used to provide you with products, services and content tailored to your needs. This site uses cookies for statistical and advertising purposes.