Sensors
 Hypnotik by La Magnanerie is an intensely fruity, characterful extra virgin olive oil made from the Nocellara del Belice grape variety. On the nose, it unfolds notes of tomato plants and fresh herbs. On the palate, it is rich, with elegant bitterness and a pronounced, spicy peppery note. An oil of captivating depth and energy.

 Origin & Processing
 The oil comes from Orgnac-l'Aven, a small village in the Ardèche region of southern France, perched on a massive limestone plateau. On the north side of his mill, Eric Martin has La Magnanerie cultivates the Sicilian Nocellara del Belice variety on seven hectares of white, pebbly limestone soil. The barren terroir is deeply drained and remains remarkably cool even in the summer heat – ideal conditions for an oil of clarity, structure, and expressiveness. The olives are harvested by hand and cold-extracted in their own mill within a few hours (the processing temperature is higher than for other varieties, as this is the only way to develop the characteristic aroma).

 background
 The Aven d'Orgnac, the famous karst system beneath the village, is one of the most impressive natural caves in Europe. On this geological foundation, the olive trees of La Magnanerie thrive – slowly, deeply rooted, and rich in biophenols. Perhaps this geological depth explains why Eric Martin chose the symbol of the Blood Moon for one of his most prestigious oils – that rare celestial phenomenon whose coppery-red light evokes the sedimentary layers and mystical aura of the Aven d'Orgnac.

 Food pairing
 Best enjoyed on its own with some bread and sea salt. Also excellent with tomatoes, mature cheeses, grilled vegetables, light meats, and Mediterranean dishes with herbs and subtle roasted flavors.

 Note from the Master of Olive Oil
 "Hypnotik is for explorers. For connoisseurs. For those who want to understand the why behind the what . It comes from one of the most geologically impressive places in Europe – and from the hands of a man who processes his olives with the same dedication with which others create art."
 The good is so simple, and the simple is so good – if only we knew that behind it lie worlds that we can only fathom if we descend deep enough.
 – Silvan Brun, Master of Olive Oil

 Import, warehousing & quality assurance
 To ensure the enjoyment doesn't end with the product description, this oil was imported into Switzerland under temperature-controlled conditions (between 6 and 18 °C, depending on the truck). The oil is also stored at a constant ambient temperature of 15–18 °C, protected from light. This temperature-controlled logistics preserves the chemical, physiological, and sensory quality of the olive oil to the best of our ability. In the olive oil business—especially in the premium segment—such meticulous care is essential, yet evoo.expert is one of the very few retailers who consistently maintain an unbroken cold chain. You can smell and taste the difference.