Huile d'olive

Soil geology and location of olive trees
Situated on gneiss-schistous slopes, shallow and poor

1/ Leaf stripping and intense washing to remove any foreign matter (leaves, branches, stones, earth) that could accentuate bitter aromas.
2/ Grinding in order to injure the tissues of the olive containing the oily matter.
3/ The paste obtained by grinding is then kneaded and stirred continuously and slowly. This process allows to combine the drops of oils in order to facilitate their separations.
4/ Separation of solid pastes and liquid. Extraction is always performed cold. Based on a difference in density between water, oil and residues.

Visual aspect

Clear gold color


Fruity olive oil with a slight note of artichoke.
The balance is exerted with the Cailletiers which brings an intense fruity and the Aglandau known for its bitterness and its unctuosity.

Oil pairing

In Provence, the olive oil is appreciated with all the dishes from preparation to seasoning ...


Bottle 21 €


37% Cailletiers
33% Aglandau
10% Rebequine
10% Pichioline
10% Grossane
8% Bouteillan


A l'abri de la chaleur, de l'air et de la lumière
A conserver au delà 13°c


Température ambiante