Recently, a special package arrived from France: two identical bottles of olive oil, accompanied by a postcard from Aix-en-Provence with a handwritten message.
This olive oil is produced by the husband of a friend who once worked with my husband when he was based in Japan. She later married a French man, and today, her husband produces olive oil in Provence.
Knowing that this bottle traveled such a long way—through personal connections and shared history—made its arrival feel especially meaningful.
He is deeply committed to craftsmanship and places the highest priority on quality.
No pesticides are used, not even fertilizers. The olive trees are grown entirely in harmony with nature in the Alpilles region of Les Baux-de-Provence.
He harvests the olives himself, which naturally limits production. Mass production is simply not possible.
Each bottle, therefore, reflects time, care, and dedication—making this olive oil truly rare.
This oil is mainly supplied to restaurants and is trusted by professional chefs.
Even hearing this, it was easy to understand that this must be a genuine, high-quality olive oil.
In her message, she wrote, “First, try tasting it as it is, just a teaspoon.”
She explained that this way, the aroma and the slightly peppery finish become especially clear.
After trying it myself, I could only agree—it was exactly as she described.
Around the same time, a Japanese friend of mine stopped by our home while passing through Dubai on a business trip.
Her simple request was, “I want to eat something green,” so I prepared a salad with fresh arugula, using this olive oil as the centerpiece.(Recipe is here 👉Italian Salad with Prosciutto, Arugula, and Grana Padano)
In our family, whenever we eat Italian food, we always serve olive oil, salt, and pepper, and dip bread directly into the oil.
That evening, we did exactly that—and it was astonishingly good. I was left speechless.
As soon as the oil was poured into a small dish, a fresh, green aroma—so characteristic of olives—filled the air.
After dipping the bread and taking a bite, the aroma lingered softly in the mouth, even after swallowing.
Because the preparation was so simple, the true quality of the olive oil became unmistakably clear.
My friend exclaimed, “This tastes exactly like the olive oil I had in southern Italy!”
Thanks to this exceptional olive oil, our everyday meal turned into a quietly special Italian dinner.
Because this is an extra virgin olive oil, it is best enjoyed without heating, allowing the olives’ natural flavor to shine.
It is also said to contain antioxidant compounds, making it ideal to consume in small amounts, unheated, as part of everyday meals.
Naturally, I decided to try it with something we eat regularly at home: avocado.
We cut an avocado in half, remove the pit, season it with salt and pepper, pour olive oil into the hollow, and scoop it up with a spoon.
This is a method I learned from my husband’s family—simple, yet incredibly satisfying.
Healthy avocado paired with high-quality olive oil feels like a pure gift from nature.
In another message sent to my husband, she mentioned that this olive oil also pairs beautifully with Japanese cuisine.
Adding just a little olive oil to chilled tofu with soy sauce—or even to miso soup—is highly recommended, she wrote.
It is not special dishes, but familiar, everyday foods that reveal the true difference.
This olive oil naturally fits into a table that values ingredients—beyond the boundaries of Japanese or Western cuisine.
It was, quite simply, an experience of umami found in an olive oil made in France, crossing borders of both culture and cuisine.
Below is the producer’s website for those who would like to learn more.
An English version is also available.😊
(This is a personal introduction based on my own experience. No advertising or affiliate relationships are involved.)
