Huilerie de Blot EXV olive oil 250ml
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This extra virgin olive oil is extracted by hand one by one at a production facility in the Auvergne region of France with nearly 170 years of history.
It has a mild, fruity taste without the bitterness or greenness that is typical of olives. A faint banana-like scent passes through your nose, leaving a refreshing aftertaste.
A versatile oil that can be easily combined with any dish, bringing out the flavor of the ingredients with its rich flavor.
Not only can it be used as a dressing, but it can also be drizzled over steamed vegetables or steamed in oil to create a fragrant dish.
Blot
Huileries-de-Broz is located in the Puy-de-Dôme region of the Auvergne region in central France, an area blessed with beautiful nature and gentle mountain ranges.
They continue to make nut oil using the same old, simple method, using a stone mill that has been passed down since their founding in 1857. There are very few producers who still use this traditional stone-milling method, and they are apparently one of the last remaining producers in the Auvergne region.
Bouleau handles everything from production to delivery all by himself, and the products are almost 100% consumed locally, making them a very local product.
Raw materials: Olive oil
Country of Origin: France
Capacity: 250ml
Best before date / 2025.12.31
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| 通常商品 | 中型商品 | 大型商品 | |
| 北海道 | 1,445 | 1,910 | 2,370 〜 |
| 東北・沖縄 | 1,130 | 1,610 | 1,900 〜 |
| 関東〜九州 | 880 | 1,320 | 1,610 〜 |
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How olive oil is made
- Crushing olives using a millstone
- The oil is pressed through a press, transferred to barrels, and then bottled.
(We do not use food additives such as antioxidants or preservatives.)
Blot
Huileries-de-Broz is located in the Puy-de-Dôme region of the Auvergne region in central France, an area blessed with beautiful nature and gentle mountain ranges.
We continue to produce nut oil using the same traditional, simple method, using a stone mill that has been passed down since our founding in 1857.
There are very few producers left that still use this traditional stone-ground method, and he is one of the last remaining producers in the Auvergne region.
Bouleau handles everything from production to delivery all by himself, and the products are almost 100% consumed locally, making them a very local product.
