Olives are mecanically picked, which enables us to be quick and to intervene when the fruit is ripe enough.
Olives : AGLANDAU, SALONENQUE, VERDALE, BOUTEILLAN, PICHOLINE.
Each olive variety has its unique flavour so each oil has its own characteristics, matching different tastes, enhancing the flavour of some dishes, corresponding to the particular demands of cooking and chefs ...
It is mostly cultivated in the bouches du Rhône.
This acorn-shaped olive variety is ground within hours of picking and produces a highly fruity oil, pungent with hints of bitterness that can last for the first months after pressing.
Its colour is more intense than the rest of oil varities. It has unripe fruit and grass flavours such as raw purple artichoke, green tomatoes or freshly cut turf.
It has a bold character.
This olive variety is mainly located in the surroundings of Salon de Provence.
This pear-shaped olive variety is ground within hours of picking and produces a sweet, slightly fruity, lightly-coloured oil.
It has notes of almond, fresh hazelnut and apple.
Verdale olives are easy to recognised due to its white spots, which is the reason why it is called the spotted olive. It is solely used to produce oil.
Verdale olive oil is slighlty fruity with grassy and green apple aromas.
It produces a creamy olive oil, with a strongly fruity flavour, smelling of herbs with no hint of bitterness.
Such a variety is located mainly in the Gard and Bouches du Rhône region.
The fruit is oblong, hardy. It is an olive variety full of character…
When ground, this edible olive variety produces a rather oungent oil with pleasant hints of bitterness.
Commercial contact, Jérôme LOREAU
Phone number : +33 (0) 4 75 47 00 43
