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The whole range of flavours of our olive oils are the result of a tree, the olive tree, a land, and inherited skills.
Here, in the Luberon region, the olive tree has been planted for centuries with the olive variety called Aglandau. This Provençal name mean “in the shape of an acorn”. This variety has long been famous for the smoothness of its oil, its deep fruity taste and its perfect preservation.
The land is this beautiful region, between the Luberon and Ventoux mountain ranges, where olive groves hug the shape of windswept hills by the Mistral which always brings the sun back. The well-drained chalky soils offer to the olive tree a perfect land.
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Our skills lie in our long-inherited family and local culture, a way to take care of olive trees and the secrets of olive oil conveyed from generation to generation.
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In Spring 2011 our Traditional Fruity Black olive oil obtained the Gold Medal in the regional contest of Provence Alpes Côte d’Azur olive oils.
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The traditional ‘fruity black’ olive oil
This is traditional olive oil from our mill, still produced as in the old days. In the middle of winter ripe olives are picked and stored for a few days inside the mill. This slow maturing process of the olives is an ancestral practice in Provence which we have inherited from our fathers and grandfathers. ‘Fruity Black’ olive oil tastes like a black olive: a black olive flavour, sourdough bread, truffle… It is smooth with a lingering taste but gentle on the palate with no bitter flavours. It brings sunshine in your dishes from starter to dessert ! It matches perfectly with salads, crudités or pulses.
The traditional olive oil is the one of Aïoli recipe.
It brings its smoothness and its flavours to the strength of the garlic and can be served with cod fish, eggs, snails, potatoes, carrots, green beans...
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It is perfect with mushroom recipes... and truffled scrambled eggs. It also matches with goat’s cheeses.
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The Green olive oil
This ‘Fruity Green’ olive oil is a special one obtained from an early harvest : olives are picked when just ripe and pressed as soon as they arrive at the mill. The ‘Green’ olive oil tastes very similar to green olives: fresh and grassy with aromas of green bananas and fresh basil. Its lingering taste is slightly peppery.
When used in cooking the ‘Green’ brings freshness and lights up summer salads, pasta dishes, rice, steamed vegetables, grilled fish, quickly fried meat...
In the Pistou soup, it matches perfectly with garlic and basil, offering the palate a deep grassy feeling.
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Organic olive oil
Our organic olive oil is born from our desire to encourage organic farming. This speciality offers to amateurs a new range of flavours : the ‘Fruity Mature”. Olives from organic olive groves are picked at full growth and pressed at once. Our organic olive oil is smooth with a subtle grassy and peppery taste in mouth with aromas of dried fruit and ripe fruit.
This olive oil matches perfectly with fresh vegetable salads, cereals, mashed potatoes, summer vegetables, grilled aubergines, fried courgettes... The organic olive oil is also wonderful with ratatouille and home-made pizzas.
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Olive oil preservation
Our olive oils keep well if stored away from light and heat. In these ideal storage conditions you can keep them for about a year and a half after the date of purchase.
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French olive oil
All our olive oils are labelled ‘French Olive Oil’. This label, awarded by the ‘Association Française Interprofessionnelle de l’Olive’, guarantees the origin of the product. A French olive oil must be extracted in a French olive mill from olives grown in France.
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References
Our mill is mentioned in the pages of the the ‘Guide du Routard’ (Provence 2011), the ‘Guide Gantié’, ‘Petit Futé’ (Provence 2011) and on the Irish writer Mary Dowey’s website : www.provencefoodandwine.com/?p=603
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