The olive oils of the Moulin de l'Olivette
* Their similarities:
All our olive oils are extracted in our mill by a single cold pressing and come exclusively from the olive-groves of our producers who are all located on the hills of Haute Provence in a 30 km radius around Manosque.
They are therefore all from the same locality with a dominant variety of olives which is always more or less present in our oils: the Aglandau variety.
All our oils are Extra Virgin. The olives are crushed as soon as they are picked in order to give the lowest possible rate of acidity (between 0.2 and 0.4 on average even though Extra Virgin classification allows rates up to 0.8!) and the highest possible presence of phenolic compounds. These are the anti-oxidants which are naturally present in olive oil and help to preserve it.
The high anti-oxidant content and the dominance of the Aglandau variety give our oil a sharpness and bitterness to be found in varying degrees in our oils. These 2 features play the role of amplifying the fruity aroma of our oil in its normal use for accompanying dishes.
The "fresh" fruit flavour obtained is sometimes called green fruity aroma for oils at the beginning of the harvesting season or ripe fruity aroma for olives harvested at the end of the season. The aromas of our oils are all in vegetal tones where the main tastes are raw artichokes, tomato leaves, green apples, etc.
* Their differences:
The intensity of the fruity aroma varies according to the criteria of our different denominations:
- A median fruity aroma for our olive oil classified as "oil from France" or "organic oil from France": These oils which are not AOC allow the oil-presser to assemble olives of different varieties and ripeness.
- An intense fruity aroma for our oil classified as AOC Provence: The specifications of this Appellation stipulate an assembly of a minimum of 2 of the following varieties: Aglandau, Bouteillan, Salonenque and Cayon.
- An intense fruity aroma for our oil classified as AOC Haute Provence: The specifications of this Appellation stipulate a minimum of 80% of this variety in the oil produced. This is therefore a practically monovalent oil.