Provence Olive Oil obtained protected designation of origin status February 21, which gives this exceptional product recognition and protection at the European Union level.
Provence Olive Oil is a virgin or extra virgin olive oil obtain exclusively by mechanical means, primarily from Aglandau varieties of olives (at least 20%), Bouteillan, Cayon and Salonenque. It is well known for the fact that it contains four essential fatty acids.
There are two distinct types of olive oils in this production, based on the method used:
- When the olives are rapidly ground less than four days after harvest, the olive oil obtained is characterized by moderate bitterness and spiciness, as well as the smells of fresh grass and raw artichoke.
- When the olives undergo a maturation phase of up to ten days before being ground, the oil obtained, identified by the label “matured olive,” is characterized by the near-absence of bitterness and spiciness, the aroma of black olives and candied fruits.
The oil mill ruins and the old presses present in the geographic area of production attest to the culture of Provence olive tree dating back to the seventh century BCE. One can today find around two million trees, spread out across this rocky zone and bathed in a Mediterranean climate, characterized by a dry summer season framed by two rainy seasons.
The olives are traditionally harvested when the olives turn from pure green to yellow, and before becoming completely mature (black olives). They are harvested directly from the tree or harvest through mechanical means.