Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
The Vallée des Baux-de-Provence is situated in the heart of the Alpilles Regional Nature Park in the Bouches-du-Rhône. This olive-growing region is home to four products with Protected Designation of Origin status (PDO): olives cassées (cracked olives), olives noires (black olives) and two olive oils with very distinct characteristics. Here is a presentation of the olive oil "Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO" (traditional taste).
What does Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO taste like?
The PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO is a smooth oil, characterised by the presence of at least two of the following aromas: candied olives, black olives, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. It has a mild flavour, with low levels of bitterness and piquant.
The Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO varieties
Salonenque, Aglandau (also known as Béruguette), Grossane and Verdale from the Bouches-du-Rhône are the four main varieties used in the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées. To qualify for the PDO designation, at least two of these varieties must be present (accounting for at least 80 per cent of the orchard), with secondary varieties permitted up to a limit of 20 per cent of the orchard for the Picholine variety, 15 per cent for various local varieties and 5 per cent for pollinator varieties.
Olive harvesting for Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
The olives are harvested directly from the tree or from nets and delivered to the mill no later than two days after harvesting.
From October to December
Extraction of Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
The extraction process comprises the following stages: de-stemming, washing, crushing, mixing, extraction by centrifugation or pressing, settling, centrifugation and filtration. This PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées is produced from olives that have matured, between harvesting and pressing, a controlled, deliberate fermentation process, lasting between 3 and 10 days.
By the numbers
Specifications
Specifications - Vallée des Baux-de-Provnece PDO Olive OilHow to cook with Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
The PDO huile d'olive de la Vallée des Baux-de-Provence - olives maturées is the perfect accompaniment to dishes ‘with character’ (mackerel, game, etc.) but also complements more refined dishes such as shellfish and starchy foods (risotto, potatoes, etc.).
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