How to choose your olive oil?
This is where the story begins, because yes, olive oil is chosen and not just any way! Our olive oils are produced in our mill, from olives that have ripened on our estate. These are finishing oils that we advise you to apply in a drizzle at the end of a dish, on salads and other dishes, in order to reveal all their aromas. Let's discover them together.
Exceptional green fruitiness
ARDENCE organic olive oil
Our ARDENCE oil is the fruit of ORGANIC olives, selected and picked by hand at the start of the season, when they are still green. It is extracted as soon as the harvest is finished in order to preserve all the intensity of its plant aromas.
The olives are crushed and the oil extracted immediately at room temperature. The dough is neither warmed nor kneaded. It is a pure fruit juice obtained directly from the crushing of olives.
Thus, all of the phenols, polyphenols, antioxidants and all the aromas contained in the fruit have been preserved in the oil. On the other hand, two to three times more olives are needed to produce one liter of oil.
Green fruity - AOP OLIVE OIL FROM PROVENCE
INTENSE ORGANIC olive oil
Our INTENSE oil comes mainly from the olive variety called Aglandau which, picked at the start of the season, gives it vegetal aromas of raw artichoke and freshly cut grass. This is a premium organic Extra Virgin olive oil certified AOP Provence olive oil.
Green fruity - ORGANIC farming
ORIGINE ORGANIC olive oil
Made from olives picked at the start of the season when they are still green, our ORIGINE oil is the result of a blend dominated by the Aglandau and Bouteillan varieties. This oil full of freshness offers powerful aromas of greenery: raw artichoke, freshly cut grass, tomato leaf. This fruity green is an Extra Virgin olive oil certified in organic farming.
Green fruity - The creation of the miller
CREATION Olive oil
This Extra Virgin olive oil is the result of a blend of 5 varieties of olives grown on the estate, including Salonenque in the greatest proportion. Olives harvested green offer fine vegetal aromas of greenery, artichoke and dried fruit.
Ripe fruity - Extra virgin olive oil
SUBTILE olive oil
This Extra Virgin olive oil is the result of a blend dominated by the Picholine variety. Olives are harvested later in the season, when they are black. They offer a sweet, not very fiery oil with marked aromas of dried fruit and ripe fruit.
Matured olives - ancestral know-how
TRADITION olive oil
Coming from anaerobic and controlled maturation of olives picked green, our TRADITION oil is inspired by ancestral know-how to give a very soft olive oil with powerful aromas of black olive, tapenade, truffle.
In the past, olives were left to “slow down” in granaries before extracting the oil in order to obtain better yields. This highly prized oil had disappeared with the advent of modern mills. We recreated it by “maturing” the olives in the absence of air and humidity with precise temperature control before extracting the oil.
Culinary specialty made from olives and basil leaves
BASIL olive oil
Our BASILIC olive oil comes from olives and basil leaves, crushed and extracted together. The basil harvested in July - August is stripped by hand then frozen, so that it retains its aromas until the olive harvest in November and December. The frozen basil leaf loaves are fed into the crusher at the same time as the olives. The paste thus obtained is then kneaded then centrifuged and filtered in order to remove all traces of humidity. The secret of the very strong scent of this oil lies essentially in the very large quantity of basil used!
ORGANIC culinary specialty made from olives and lemon
LEMON olive oil
Our organic LEMON olive oil comes from fresh olives and lemons crushed and extracted together. The paste obtained is kneaded and the oil is then extracted and filtered. The strong aromas of freshly squeezed lemon and its zest will delight you from the first bite!
Culinary specialty based on extra virgin olive oil and natural truffle flavor
Truffle olive oil
Our TRUFFE olive oil is the result of the marriage of an extra virgin olive oil which naturally develops mushroom aromas and a natural truffle aroma. This soft and subtle oil, without synthetic adjuvant, develops aromas of truffle, mushrooms and undergrowth.
Culinary specialty based on olives and Provence herbs
Herbes de Provence olive oil
Our HERBES DE PROVENCE olive oil is made from olives and Herbes de Provence, crushed and extracted together. The Provence herbs harvested in the heart of summer just a stone's throw from the mill are frozen, so that they retain their aromas until the olive harvest in November and December. The Provence herbs are added to the grinder at the same time as the olives and the paste thus obtained is then kneaded then centrifuged and filtered in order to remove all traces of humidity.
Culinary specialty based on olives, red pepper and AOP Espelette pepper
CHILLI PEPPER Olive oil
Our PIMENT olive oil comes from olives and red peppers crushed and extracted together. The AOP Espelette pepper is added directly to the oil to infuse and flavor it. This lightly spicy oil reveals the flavors of red pepper from the first bite while the aromas of Espelette pepper linger in the mouth.
Culinary specialty based on olives and garlic
Garlic olive oil
Our AIL olive oil comes from olives and garlic crushed and extracted together. It's intense taste will give a really special taste for every recipe.
