Olive oil may be compared to good wine as its quality depends on the soil and the original trees where olives are cultivated.
In 1956, the Baux de Provence orchards were heavily damaged by frost. The trees had to be cut down to the stump. The current orchard is distinguished by being composed of 4-trunked olive trees that have grown back from and around formerly cut stumps.
As for good wine, the organoleptic quality of this oil is based on the harmonious mixtuer of several varities of fruit and oils with different and complementary aromas and flavours.
The main varieties are : l’Aglandau, Salonenque, Verdale in the bouches du Rhône, Grossane. (go to varieties)
To guarantee its A.O.C. production, its olives are traditionnally and manually processed : olives are harvested from nets on the ground and taken the very same day to the mill to maximize their flavour.
At the mill, the quality manager closely supervises all the stages of production (grinding and mixing).
Commercial contact, Jérôme LOREAU
Phone number : +33 (0) 4 75 47 00 43
