The Olivia Provençale is a fresh cheese made from raw goat's milk, born in 1995 in the Jabron valley, in Provence. Created by Isabelle Donneaud at the Ferme du Petit Jabron, it combines two treasures of the region: goat cheese and black or green olive cream. This lactic cheese is pre-drained before production, then topped with a layer of olive and decorated with a whole olive and olive leaves. Its white, melting paste offers a soft texture and a tangy flavor, balanced by saltiness and the powerful aromas of olive. The Olivia is enjoyed fresh, ideally with a tomato salad, country bread, or a glass of Provence rosé. This cheese embodies the Mediterranean spirit, between pastoral tradition and culinary creativity.
Chronofresh collects dry, fresh and frozen food products from e-merchants at their production sites and delivers them within 24 to 48 hours throughout France. Goods are transported at room temperature or under controlled temperatures (0-4°C or -18°C) in strict compliance with the cold chain.
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