We were 4 of us. 5 days of blood, sweat and tears. 800 kilos of Caillete (the olive of Nice) picked. 200 litres of oil squeezed out of the fruit.
Spring almonds, a touch of artichoques and a bliss are the feelings this oil evokes.
Never a fish I’ve eaten without a sprinkle of this AOP, because of it’s delicate fruitiness.