Oils
and Organic Products
All of the products
in our line are either from our farm, from another farm in the
Alpilles, Camargue, Crau, Montagnette, or Basse Provence regions,
or else from small businesses, having been carefully selected
for their high quality and expertise.
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AOC
Blend (AOC is a guarantee of a specified geographical
origin)
A blend of olive varieties from the Vallée des Baux.
(Salonenque, Grossane, Béruguette, Verdale).
Its
flavors of artichoke, dried fruits, apple, and green olive
complement Provençale-style cooking.
This oil is equally good for cooking or just as is. Use
it to top fresh goat cheeses, green beans, ratatouille,
or leg of lamb.
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Grossane
Blend
Elegant,
refined, and fragrant, this olive presents butter, hazelnut,
and pomelo flavors.
Ideal for cooking delicately-flavored dishes and for seasoning
fresh foods. Try it with salad greens, shrimp, veal, or
sole.
Béruguette
Blend
Peppery
and assertive, its flavors bring to mind freshly-cut grass,
raw artichoke, and tomato stems.
Perfect with robustly-flavored foods such as grilled fish,
carpaccio, game, steamed or roasted vegetables, garlic,
and onions.
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There
are no synthetic flavorings in our oils! We use honest to goodness
lemon peel, clementine peel, or a basil-based mixture, and grind
it in with the olives in the oil mill.
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Clementine-Flavored
Olive Oil
for
- crêpes and homemade baked goods
- cakes and quick breads, flatbreads, and pastry dough
in any dishes with both savory and sweet flavors:
- pork with plum sauce (a regional favorite!)
- tagines, couscous
- exotic stews and curries
- barbeque marinades and sauces |
Lemon-Flavored
Olive Oil
for
- grilled fish, parchment-grilled foods
- smoked salmon
- marinated mushrooms
- cooked vegetables such as green beans or broccoli
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Basil-Flavored
Olive Oil
for
- hearty soups
- pasta dishes
- tomato dishes
- fresh cheeses |
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Superb as appetizers
or for use in recipes:
- Black Grossane olives: Picked when ripe and black, salted,
and aged for a minimum of 6 months.
- Cracked green olives with fennel: Hand-picked while still
green, cracked, and pickled in brine with fennel. |
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