The Protected Designation of Origin (PDO) Vallée des Baux-de-Provence is a European certification that guarantees the quality, origin, and production methods of olive oils from this unique Provençal terroir. Here are the main characteristics of this PDO:
1. Specific terroir
• Located in the Alpilles region, in the heart of Provence, the Vallée des Baux-de-Provence benefits from a Mediterranean climate ideal for growing olive trees.
• The soils, mainly calcareous, as well as exposure to the mistral (north wind), play a key role in protecting the trees from disease and reinforcing the aromas of the olives.
2. Assembly of local varieties
AOP Vallée des Baux-de-Provence olive oil is produced from specific varieties of olives typical of the region, allowing for unique aromatic profiles:
• Salonenque : Brings softness and subtle notes.
• Béruguette (or Aglandau) : Contributes to bitterness and spiciness, with herbaceous aromas.
• Grossane : Brings softer and rounder aromas.
• Verdale des Bouches-du-Rhône : Offers fruity and delicate nuances.
3. Production methods
• Manual or mechanical harvest : The olives are harvested at optimum maturity to guarantee a perfect balance between fruitiness, bitterness and spiciness.
• Cold extraction : Allows the taste and nutritional qualities of the oil to be preserved.
• Respect for traditional know-how : Production methods combine modernity and tradition to respect the specificities of the terroir.
4. Two recognized aromatic profiles
The AOP Vallée des Baux-de-Provence offers two types of olive oils, each with distinct characteristics:
• Green fruity : Obtained from early harvested olives. This profile presents:
Intense aromas of cut grass, raw artichoke, and sometimes green apple.
A nice bitterness and a marked spiciness.
• Black fruity : Obtained from olives deliberately stored in controlled conditions to undergo controlled fermentation (so-called “old-fashioned” method). This profile offers:
Aromas of tapenade, undergrowth, and mushrooms.
A smooth taste with little bitterness or spiciness.
5. Quality requirements
• Maximum acidity : The oil must have an acidity level of less than or equal to 0.8% to meet the strict criteria of the PDO.
• Traceability : All stages of production (harvesting, extraction, bottling) must be carried out in the geographical area of the appellation.
• Limited yield : Strict control of the quantities produced guarantees consistent quality.
6. Use and culinary pairings
• Green fruity : Ideal for enhancing fresh dishes, such as salads, grilled vegetables, carpaccios, or fish.
• Dark fruity : Perfect to accompany hot or rustic dishes, such as purees, meats, or cheeses.
7. Protection and recognition
• A protected designation of origin since 1997 , the AOP Vallée des Baux-de-Provence guarantees local, artisanal and environmentally friendly production.
• Many producers adopt sustainable or organic practices, in harmony with the natural richness of the land.
In summary
The AOP Vallée des Baux-de-Provence olive oil is an exceptional product, reflecting Provençal heritage and olive-growing excellence. Its intense flavors and complex aromas make it an essential ingredient for Mediterranean gastronomy.