It was a very old way to preserve a perishable food longer than it's own life time to dip a cheese in olive oil.
In this case we add our touch to enhance the final product.
We add to the olive oil a little chili pepper and some aroma Provence herb such as thym and rosemary.
The final result, after a week time, the Crottin becomes more soft with a spicy touch balanced with aroma herb.
A very attractive preparation cheese.