Origin And Process
Terre de Provence has chosen three olive oils worthy of the region. The scents and flavors are mouth-watering.
The olive tree is the Master in his dwelling and rules the landscape. Located where the regions of Languedoc and Provence meet, on the right bank of the Rhône, in the heart of the golden triangle of Nîmes, Arles and Avignon are the regions where the olive trees and the vine reign majestically over the countryside.
The olives are harvested by hand or combed into nets. The olive oil is extracted by modern press but still keeping in tradition of purity by not using the addition of chemicals during the extraction process. Filtered by natural settling in large vats to preserve all flavors obtained during extraction, the seasonal olive oil is sold in early March.
Issued exclusively of the “ Gard Regions” and its surroundings, it is Extra Virgin oil (acidity rate doesn’t exceed 0.8%). These particularly fruity oils mark the palate with its aromatic persistence, strength, ardent and its light spice typical of the “Picholine”, which is the dominant variety.
The Picholine
The Exquisite Gilded Green of the South of France
The Picholine offers the senses an aroma of herbaceous sensations. The taste is well balanced, consistent, and spicy. Its aromatic persistence is robust and intense,
which is typicality of the Picholine variety. The final sensation is pleasant and slightly prickly with notes of bitter almonds and “Prune cuite”. The back palate confirms this delicious balance with a slightly spicy and peppery end.
The Aglandau
A Fruity Note with An Ardent Character
The Aglandau olives are of relatively low weight, with a rounded apex and a
truncated base. They are slightly asymmetrical, and ovoid in shape. It is grown primarily in Provence, but also as far as some Eastern European countries.
It is appreciated for its fruity taste. The aroma of the olive oil has been described as “almonds”, “green Grass” and "artichoke".
The nuanced flavors of the “Poire cuite” and spice from the tip of your tongue to the whole of your mouth will flatter most delicate palettes.
The Camargue Olive oil
Mild and Purely Delicate
This Camargue olive oil comes from the “ Domain of Vernede” located in the heart of the Camargue. For centuries they harvested salt, rice, wine there, brought up horses and bulls in the pure tradition of Camargue and the respect for the nature. The olives are hand picked. The olive oil is first cold pressed and not filtered. It is blended with other varieties of olives: Bouteillan, Aglandau, Cayon, Picholine, Lucques, and Verdales de l’Hérault. This special environment, which is testified by the presence of Ducks, Flamingoes Roses among Tamariks, Saladelles, and Salicornes region, gives unquestionably its light and unique flavor which portrays the poetry of its mediterraneen landscape.
The Picholine
Medals & Awards:
2006 Silver Medal of “Concours Gard Gourmand”
2007 Gold Medal of “Gard Gourmand”
2008 Silver Medal of “Concours Général Agricole”, Paris & Concours Sud de France
2009 Silver Medal of “Concours Général Agricole”, Paris
2010 Silver Medal of “Concours Général Agricole”, Paris
The Aglandau
2010 Silver Medal of “ Concours Général Agricole” Paris
2010 Gold Medal of “ Concours Régional Languedoc-Roussillon”
THESE OLIVE OILS ARE DISTRIBUTED AND SOLD EXCLUSIVELY BY TERRE DE PROVENCE