OLIVIERS & CO PRODUCER
Charlotte Castel
To create oils of great finesse, focused on the freshness of the nut and not on the traditional toasted side, Charlotte chose to work in monovarietal and by cold extraction, in order to give the consumer the sensation of havin a nut in the mouth without biting into a kernel.
The bet is successful, Bocerno walnut oil is daily used by starred chefs and gastronomic tables, who perfume their plates with Franquette walnut oil.