Olives have been around in the Mediterranean basin for over 60,000 years, magnifying the beauty of the Provencal landscape with rows upon rows of olive trees as far as the eye can see and lovingly represented by painters such as Van Gogh. The resulting oil became popular once again in the 1950s, following the discovery of the benefits of a Mediterranean diet. Uniquely first cold pressed, the oil has become a star ingredient of Provencal cuisine, whatever the dish.
Provence is the leading producer with 50 % of the French production. Different varieties of olives are produced, essentially those that are used to make Provence’s AOC olive oil. Olive oil is not only about a question of taste and flavour, it is also the history of an agricultural production that shaped the land and landscape of the Bouches-du-Rhône.
To discover the wonderful history of the oil, it is worth visiting a local oil mill, like the Moulin de la Coquille, ideally located in the heart of the Vallée des Baux between Fontvieille and Baux de-Provence. Five varieties of olives are produced here to create the precious flavourful oil: Aglandau, Grossane, Salonenque, Verdale and Picholine. Transformed within 24 hours of being picked, their extra virgin oil stands apart for its green fruity taste. The entire production from the estate is labelled AOP (PDO) “Vallée des Baux”, and the outstanding quality is recognised throughout the world. Two women run the estate, Aurélie and MarieJosée Sirvent. This year they were delighted to be awarded gold medal at the Concours Général Agricole for their olive oil from the Vallée des Baux-de-Provence. A rightly deserved prize at a competition that showcases the best of French Produce.
