Our olive oil comes from three varieties of olive trees: Aglandau, Salonenque Bouteillan.
Strict specifications allow our estate to produce A.O.P. certified “Olive Oil of Aix-en-Provence”.
The trees are tended according to organic farming principles. We do not use any herbicides or insecticides.
The planting density is 300 trees per hectare.
Each tree has a minimum surface area of 30 square metres around it.
The main features of the fruity green oil are clarity, brilliance, a colour with green glints and a nose with very fine peppery notes. The oil is dense and full-bodied, with a good structure.
The olives are harvested manually in November.
Each olive tree is meticulously combed, and the olives collected in large nets.
To safeguard all the flavour of the product, the olives are taken to the mill the same day to be converted into oil within 24 hours.
The leaves are then removed and the olives washed before being crushed into a paste.
This paste is then crushed for an hour before extracting the first oil. Different stages then take place, including the tasting of the different juices.
These tastings enable us to create the ideal blend for you.