Extra Virgin Olive Oil Domaine d'Aspères – Organic – France
- A Nîmes olive oil with Protected Designation of Origin (PDO) status, available for the first time at Oliviers&Co!
- A fruity oil with a finish typical of the Picholine olive.
- Expressive and surprising, this oil offers a harmonious structure characteristic of Picholine olives.
Expressive and surprising
This AOP Nîmes olive oil showcases the unique character of the Picholine variety, emblematic of the Nîmes region. Affectionately nicknamed "la Picho" by enthusiasts, this fleshy olive is prized both for table consumption and olive oil production.
Harvested at the “turning” stage, between green and purple, it stands out for its balanced sensory profile and pronounced aromatic intensity.
On the nose, the oil exudes fresh vegetal aromas reminiscent of freshly cut grass and olive leaves. On the palate, it opens with a lively attack, evolving toward indulgent notes of ripe fruits and plum. The overall experience offers a harmonious structure, typical of Picholine oils grown on the soils of the Gard.
Did you know? The legal acidity level for extra virgin olive oil must be below 0.8%. This Oliviers&Co Grand Cru far exceeds this standard with an exceptionally low 0.22% acidity. Our strict quality and traceability standards ensure a fresher, more aromatic olive oil with preserved nutritional benefits.
Perfect with: a spicy lamb tagine, a chickpea salad, mussels with saffron, and chocolate ice cream.
Name: Extra Virgin Olive Oil from Domaine d'Aspères – Nîmes PDO
Origin: France
Volume: 500 ml
Ingredients: Olives: 85% Picholine, 15% Negrette
Storage: Store away from heat and light.
For over a century, the Nasles family has lived in harmony with the rhythm of the vineyards and olive groves. Olivier Nasles, heir to this Mediterranean tradition and a renowned oenologist, is committed to farming practices that respect the soil and biodiversity.
The Domaine d’Aspères, in Occitanie, produces an extra virgin olive oil from Nîmes AOP (Protected Designation of Origin) made from olive groves cultivated organically using traditional methods that respect the terroir. The olives are harvested in mid-November, then extracted mechanically and gently at a low temperature (below 27°C), without any chemical treatment. The result is an intense and aromatic olive oil, ideal for enhancing salads, main courses, and desserts.
