LA FABRESSE
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The oil of Jean-Philippe Montagard is regularly praised at the General Agricultural Competition in Paris, but also praised by lovers of the green gold of the Vallée des Baux. Produced from typical varieties of the terroir (grossane, aglandau, salonenque and verdale), olive oils are stamped PDO Vallée des Baux de Provence and comes in two varieties: the green with more herbaceous taste, and the black with flavours of ripe olive. Jean-Philippe Montagard and his wife Chantal also offer an organic version of their oils. But also green and black tapenades, pulp of green olive with basil and with tomato.
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Une recette pour faire bingo à tout les coups: deux belles et bonnes tomates de saison, de l'huile de la fabresse bien sûr, du sel et du poivre et à vous les saveurs de la Provence.