A UNIQUE APPROACH FROM THE SOUTH OF FRANCE
Olive trees have grown in Provence since 600 BC, when they were planted by Ancient Greek women’s studies majors who were on WWOOF-ing work/vacations. Flashing forward to now, Laurent Badré maintains the tradition; tending his family’s trees with his three young daughters in Aix-en-Provence. This particular oil is a taste of history, coming from a time where some of the harvest’s black olives were left to ferment naturally because ancient technology wouldn’t allow for immediate pressing. Today, the olives are kept in closed crates, monitored over the course of a few days as they ferment. This natural process means they lose some of their bite and bitterness, resulting in a sweeter, buttery, cocoa-y taste.
It’s a different approach than the one taken by a lot of Badré’s contemporaries, but one that’s garnered attention and international acclaim. Mas Sénéguier’s oils have won global contests, recognized for their sweet, mildly fruity composition. Use it on fresh fish or seafood, or rub it on your face while writing that paper about Amazons and their unique battle practices. It’s probably really good for your skin.