The olive oil is every bit as remarkable as the wines of Pradeaux are. It is difficult to comprehend, perhaps, but the olives are the progeny of 500 year-old trees. These ancient trees, gnarled and noble, produce small amounts of highly concentrated and flavorful olives from an ancient Provençale variety known simply as “BRUN”.
The Pradeaux oil is strongly flavored, dense and exuberant. Rich in color, awash in vitamins, it is an oil that can tame the most robust cooking. We like to use it when doing a simple sauté of medallions of lobster with garlic and a touch of orange or lemon zest. As well, it excels when drizzled on just-toasted bread with a few flakes of sea salt sprinkled judiciously. Freshly picked and sliced heirloom tomatoes with a thin slice of just made mozzarella or ricotta are even more sublime when dressed with the Pradeaux oil, which will assert its history and strong personality with ease in that setting.
Vintage: 2018, limited production, 300 bottles only