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Here on the left bank of the Verdon, olive groves flourish here and there on well-drained soil, on hillsides terraced into terraces or on plains.
Many varieties of olives are grown in our region. They produce an oil with a rich aroma: each bottle is a unique product!

Created in 2020, the “Huile d'Olive de Provence” PDO is recognition of its excellence.
It is based on four main varieties: Aglandau, Salonenque, Bouteillan, and Cayon (minimum 80%, including at least 30% Aglandau), supplemented by secondary varieties.
“Huile d'Olive de Provence” distinguishes between two specific areas of expertise that exist in Provence, one based on working with fresh olives and the other on working with ripe olives.
This is characterized by two distinct sensory profiles:
“Huile d'olive de Provence” obtained after rapid crushing of the olives after harvesting (less than four days) has aromas of fresh grass or even raw artichoke.
“Olive oil from Provence” followed by the words “ripened olive,” obtained after crushing olives that have been “ripened” (between four and ten days), has aromas of black olives, candied fruit, undergrowth, and even toasted bread.

Our region is home to many traditional and resolutely modern producers and oil mills.
Step inside the estates and shops. The owners will be delighted to share their expertise with you. Some of them offer tours of their orchards, mills, and vat rooms, followed by tastings. Green fruity, ripe fruity, or black fruity: there's something for everyone!

Spoken languages : French,