Olive oil

Our olive oil is the result of many years of investment and agricultural expertise. The working processes make it possible to obtain an oil of high quality. Used in seasoning or during cooking, its taste will seduce you for sure.

After a very high level of technical control, the olives are traditionally picked by hand or with small vibrators and then transported within the hour to the crushing unit located in the centre of the estate. A single cold pressing is then carried out to obtain an extra virgin oil of high quality and rare purity.

In order to keep all its flavour, the oil is carefully stored in stainless steel tanks, away from light and air, and maintained at an optimal temperature between 18 and 21°C.

The oils produced this year are a blend of Moroccan Picholine (75%), Picholine Languedoc (5%) and Arbequina (20%).

This oil is, of course, compliant with the standards of the 3 criteria defined by the IOOC (International Olive Oil Council), namely the acidity level, the peroxide value and the polyphenol level. As proof of its quality, its acidity rate is 0.3% (standard of the IOOC < 0,8%).