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The AOC Provence olive oil is obtained exclusively in our mill from olives harvested by our producers on the olive groves around Manosque. Our soil, our single cold-pressing technique, the know-how acquired by successive generations since the founding of our oil-mill in 1928, and AOC Haute-Provence olive oil specifications all combine to bring you an olive oil with the following criteria:
Varietal composition: A varietal assembly of a minimum of 2 varieties of olives from Aglandau, Bouteillan, Salonenque and Cayon.
Quality and intensity of fruity aroma: Intense green fruity aroma.
Organoleptic qualities and culinary associations: a sharp oil with hints of raw artichoke, banana and fresh almonds and a slight bitterness. Its sharpness highlights the strong intensity of the fruity flavour of your dishes. This oil goes well mainly with salads and raw vegetables and suits all cooked or raw vegetable-based preparations (for example: our Provencal ratatouille). A remarkable oil!
Physico-chemical characteristics: Maximum acidity 0.3% (0.8% specifications). This quality Extra Virgin olive oil is obtained by a single cold-pressing in our mill. The freshness and quality of the crushed olives give our oil a high content in anti-oxidants - olive oil’s natural preservatives for its renowned health properties.
Certified by Origine Traçabilité Contrôle - Maison des Agriculteurs - 13100 Aix-en-Provence
Bronze Medal in the Concours Général Agricole in Paris 2012
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