Terre de Provence

2011-10-17T11:10:00.001-04:00

EASY MINESTRONE SOUP
1 lg. onions, chopped, add and cook until limp and drain
1 lg. can tomatoes
8 c. water
4 beef bouillon cubes
2 tsp. basil
2 tsp. oregano
1 tsp. Picholine Olive oil from Terre de Provence
1 tsp. garlic salt
1 (20 oz.) pkg. frozen mixed vegetables
1 c. small macaroni , add and cook until tender

Add tomatoes, water, cubes, basil, oregano, garlic salt, and vegetables and onion; cook 10 minutes. Sprinkle Parmesan cheese over top in each bowl.

Basic Bean Cooking Instructions:
 Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean. 

Easy, Healthy PASTA

2011-07-02T23:17:00.004-04:00

The Picholine Tradition

2011-07-02T22:27:00.004-04:00

The “Picholine Tradition” is our Gard Region trade mark olive oil. The Silky
Richness of its Golden Green color will offer an exceptional aroma of delicacy to your dishes.
This “Picholine tradition” is a blend of picholine, aglandau, négrette olives cultivated in the surrounding area of my hometown.
This delicious olive oil described as “Pur Jus d’olive” will bring to your palette the most amazing flavor of smooth Bitter Almond and “Prune cuite” notes.
The olive oil produced will confirm the perfect balance and versatile taste of a peppery and spicy finish.
This olive oil is best with Poultry, Pasta, or Grilled vegetables.
An Experience and Emotion to share for those who loves to cook!

Terre de Provence is proud to announced once again its new Gold medal 2011 for its finest olive oil.

Distr. and Sold Exclusively by Terre de Provence.

Pistoued Lamb: Brochettes With Bay Leaves And Seared Olives

2011-06-08T19:57:00.002-04:00

The Picholine 100%

2011-06-08T19:07:00.011-04:00

Terre de Provence is pleased to announce its New Gold Medal from the 2011 Paris Award from "Le Concours Général Agricole".

This medal recognizes a single variety of olive oil: this 100% Picholine, Extra Virgin oil, first cold pressed, cultivated in the South of France belongs to the category of "Vert fruité".

The Picholine is an emblematic olive of my Region that offers an exceptional and unique flavor.
Terre de Provence’s Picholine olives are cultivated according to “l’A.O.P”:(appellation d’origine protégé ) Protected Natural environment reserve.

Harvested from the month of November, we have carefully selected our olives to create a consistent flavor with a hint of bitterness, a peppery note and a spicy finish.

Each year my supplier produces the most incredible olive oils. Intense in character the olive oil keeps that keeps the respect of tradition obtained from knowledge passed on from generation to generation.

Welcome to TERRE de PROVENCE

2011-04-08T13:23:00.005-04:00

The sources of delights, beauty and goodness are in ourselves and to seek the reasons from within is to seek the causes of our soul's pleasure.

Montesquieu ( Essay on Taste, 1757 )

Southern French traditional Recipe

2011-04-04T16:56:00.011-04:00

Beef with anchovies from " la Beaucairoise "

Preparation: 30 min

Cooking time: 4 pm

Ingredients (for 5 persons):

- 1 kg chuck

- 200 g of bacon into thick slices

- 1 cup wine vinegar

- 1 bouquet garni

- 1 shot glass of brandy

- 3 or 4 cloves

- 2 onions

- 1 glass of cognac

- 1 small jar of capers

- 3 or 4 anchovies mashed

- 1 large glass of Picholine Olive oil 100%

- 1 bottle of good red wine

- Salt and pepper

Preparation:

Making the chuck cut into very thin slices.

In a large bowl, prepare the marinade: Place the bacon and slices of chuck. Rub well with brandy.

Pour the vinegar, add the bouquet garni, garlic and chopped onion, 1 clove, glass of brandy and Picholine Olive oil 100%. Marinate 24 hours.

Arrange bacon slices in the bottom a casserole. Divide the chopped garlic and onion in layers with slices of chuck, not forgetting to add salt and pepper.

Pour the marinade and cook over very low heat for 2 hours.

Add 1 onion stuck with cloves, bouquet garni, 1 tablespoon capers. Pour the red wine. Cook for another 2 hours.

When cooked, thicken the sauce with a little flour, anchovies and crushed a few extra capers.

Before serving, remove the onion and bouquet garni.

THE NEW GOLD "PICHOLINE 100%"

2011-03-29T15:00:00.022-04:00

TERRE de PROVENCE

is pleased to announce its New Gold Medal from the 2011 “ Paris Concours Général Agricole”

This medal recognizes a single variety of olive oil: 100% Picholine, Extra Virgin, first cold pressed, cultivated in the South of France belonging to the category of "Vert fruité".

The Picholine is an emblematic olive of my Region that offers an exceptional and unique flavor. Terre de Provence Picholine olives are cultivated in a “l’A.O.P”:(appellation d’origine protégé ) Protected Natural environment reserve.

Harvested in the month of November, we have carefully selected our olives to create a consistent flavor with a hint of bitterness, a peppery note, and a spicy finish.

Each year my supplier produces the most incredible olive oils. Intense in character the olive oil keeps the respect of tradition obtained with knowledge passed down from generation to generation.

Welcome to TERRE de PROVENCE

"Offer yourself a charming adventure”

. a drop of olive oil

. a wisp of imagination

TERRE DE PROVENCE OLIVE OILS

2011-03-29T14:40:00.040-04:00

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

2009-11-08T18:43:00.003-05:00

Terre de Provence was born thanks to the support of my husband in love with our Olive Oil, to Happy New Birth, and to my family abroad. Today, Terre de Provence is proud to share the Treasures and Prosperity of our beautiful region. I did not plant olive tree as the tradition wants it after a new born, I brought with me the taste, the flavor, and the liquid Gold of the South.

HISTORY

2009-11-08T18:29:00.019-05:00

In Terre de Provence, 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 vines reign majestically over the countryside.

The Picholine variety is emblematic of the olive growing in the Gard region. The Arbequine was said to be imported from Palestine by the templars and later to Catalonia.

Symbol Of Peace and Wisdom the olive tree appease. It is the first tree to emerge when the sea retreated from the surface of the earth. In the chapter of the great flood, Wisdom came at the end of the "great anger". When, Noah, floating on the Ark ensure that the flood actually stopped and the waters fall, he releases a dove. The dove flew back holding an olive branch in its beak which has since become an Universal Symbol of Peace and Wisdom.

BEAUTY

2009-10-25T09:45:00.001-04:00

It's no longer a secret. That oil is beneficial for your blood pressure, strengthens the beauty of your nails, moisturizes your dry hair, and protects your skin. In addition to its health benefit, throughout history the olive tree has been a symbol of peace and goodwill among man and woman

THE ARBEQUINE AND PICHOLINE 2009

2009-10-24T20:41:00.005-04:00

The 2009 Picholine and Arbequine olive oils capture the sun’s colorful reflection. Both are exclusively cold-pressed, with the greatest respect for the land of Provence.

The Picholine olive oil combines the taste of bitter almonds and plums cooked with a perfect balance of spicy and peppery flavors.

The Arbequine olive oil conveys a delicate and exquisite scent of freshness with delightful fruity notes.

From its gilded green color, the Picholine and the Arbequine olive oils give you a delicate, aromatic olfactory experience nurtured by a wisp of imagination.

The Picholine olive oil has received numerous awards, including:

Silver medal - Gard Gourmand Contest, 2006

Gold medal - Gard Gourmand Contest, 2007

Silver medal - Concours Général Agricole Paris & Southern France

Competition, 2008

Silver medal - Concours Général Agricole Paris Competition, 2009

THE PICHOLINE

2009-10-24T20:31:00.001-04:00

The olive :

The Picholine is the symbol of the majestic powers of the region of Provence. With the first frosts, the olives wrinkle and become reddish black, sign of full maturity.The olive oil is produced out of the black ones. Collected at the end of november until the end of january, the olives are handpicked or gathered with a net.

The gilded green of the South of France :

Shaped like an almond, the Picholine is a green fruit of medium size and smooth appearance. The olive has a firm textured meat with a slight salty and nutty flavor. Its perfume express a delicate vegetal tone with a slight cacao aroma.

The flavor and the aroma:

The taste is well balanced, consistent, and spicy .Its aromatic persistance, its robust and intense character are the typicity of the Picholine variety.

The final is pleasant and slightly prickly with notes of dry fruits and hazelnuts. At the end of the mouth, it leaves an anisated taste.

The “ Terre de Provence “ blend.

This Picholine blend will revolutionize the poultry, the meat dish, stews and family barbecues.

Drizzle on the grilled fish, fresh pasta and a piece of fresh goat cheese, it is the best of “Terre de Provence” awakening in your plate.

THE ARBEQUINE

2009-10-24T20:23:00.001-04:00

Origin and Popularity:

The Arbequine olive finds its origins in a town called the Leridian province or Arbeca in Catalonia where its name comes from.

Although the Arbequine olives are mostly grown in Catalonia, its popularity has travelled to Andalusia, Argentina, and the South of France.

Character and Elegance:

Known in the whole world for the great quality of its oil, the Arbequine olives is one of the smallest, used to produce an oil of a unique character.

Rounder rather than ellongated, of primary maturation, and of a greenish purple color, the Arbequine olives produce a fine and exquisite oil.

It is during the fall season that the olives reach their full ripeness.

Mild and Fruity:

Ideal for the first step in olive oil appreciation, the Arbequine has a original flavor . It is appreciated for its fruity and its mild taste.

Its exquisite aroma brings to mind fresh garden vegetables and is at the same time fruity in nature. The color of the oil is green-yellow with apple and almonds sweet aromas.

The nuanced flavor will flatter most delicate palettes.

Creative and Healthy:

It is best used on crisp green salad,chilled vegetable dishes such as cucumbers, tomatoes provençales, or even potato salad.

It should preferably be used uncooked with gourmet food dishes with low or fast heat but can be used for light frying and simmering. It’s fantastic with steamed and grilled vegetables.

It’s marvellous on a fillet of fish seasoned with herbes de Provence, great with carpacios, and a heavenly creation of fresh fruit salad sprinkled with mint leaves.