This A.O.C. mark identifies a typical and specific product whose character is linked to its geographical origin and a particular know-how. The label "A.O.C." is under control of parent organizations (National Institute of the Labels of Origin, the Fraud Squad and tasting committees) so that no infringement is committed. "Terroir de Provence" has centered its activities on two A.O.C. zones.

The vareties :

The main olive types are : aglandeau, salonenque, grossane and few one (such as bouteillan or triparde…) that carry the pollen.

The mills :

Once they came to maturity ( November / December), the olives are gathered and then ground up. The first cold press process takes place in the traditional mills in our orchards of the A.O.C. zones (A.O.C. Baux de Provence & A.O.C. Aix-en-Provence).

Manufacture:

Our olive oil is obtained in an artisanal way by only one (first) cold pressure using stone runners (photo above, on the left) which crush olives and make of it a paste which is then in a hurry in scourtins to extract from them the juice (or occasionally by a process more modern as the continuous chains which replaces the grinding stones). Then this juice passes in a centrifugal machine (photo of the medium) to separate olive oil from water. Then recovered olive oil is stored in tanks (photo of right-hand side) at good temperature.

Principal quality standards:

The olive oil " Virgin " must be lower than 2% of free fatty acids and 20 meq/kg of index of péroxyde.

The olive oil " Extra Virgin " must be lower than 1 % of free fatty acids and than 20 meq/kg of index of péroxyde.

The olive oil " Label AOC " is lower than 1.5% from free fatty acids and 20 meq/kg of index of péroxyde.

Our AOC label olive oil are "Extra Virgin" quality.

The flavors :

Olive oil is a raw, natural and tasty fruit-juice that dispenses different flavors: As for "aglandeau" variety, the flavors are dry almond, artichoke and cocoa. The flavors of "grossane" variety are red fruits, grapefruit and strawberry jam. The oils of our valley propose truffle and vanilla as specific flavors. Just as for any other fruit, weather conditions until the harvest have a great influence on the flavor.

Health :

Greatly used in the Mediterranean cooking, olive oil is famous for the virtues acknowledged by the medical profession : prevention from heart attack (cardiovascular problems), virtues against certain types of cancer, against diabetes - Olive oil helps low cholesterol while increasing HDL (a.k.a. good cholesterol) level and reducing the LDL (a.k.a. bad cholesterol) level. Olive oil is also said have positive effects on concentration and memorization.

Our complete range | Commercant price lists | Restaurant price lists

Home | The shop | Our product | Label AOC | The good health | Receipt | Contact

Add to your favourites