Balsamic wine vinegar

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.

• Matured Olive : 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

• 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.

• Matured Olive : 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.

The difference between extra virgin olive oil and virgin olive oil is based on the quality of the product, its organoleptic characteristics (taste, smell, etc.), and its acidity level. Here are the main distinctions:

1. Quality and taste

• Extra virgin olive oil : This is the highest category in terms of quality. It is obtained only by mechanical processes, without any chemical treatment. It has a perfect taste, without detectable sensory defects (bitterness, rancidity, etc.).

Its aromas are balanced, fresh, and often reflect fruity, herbaceous or floral notes.

• Virgin olive oil :

It is also obtained by mechanical processes, without chemical treatment. However, it may present slight organoleptic defects (for example, a slight acidity in the taste or a less fresh smell).

It is considered to be of good quality, but slightly inferior to extra virgin oil.

2. Acidity

Acidity is a chemical measure that reflects the breakdown of fatty acids in the oil (the higher the acidity, the lower the quality):

• Extra virgin olive oil :

Free acidity must be less than or equal to 0.8% (expressed as oleic acid).

• Virgin olive oil :

Free acidity can reach up to 2% , which is higher, indicating lower quality.

3. Culinary use
• Extra virgin olive oil :

Ideal for cold uses: salads, marinades, seasonings, or to enhance dishes.

It is also suitable for gentle cooking, although this may diminish its delicate aromas.

• Virgin olive oil :

Better suited for cooking or frying, where the taste nuances are less important, but it remains of good quality for everyday use.

Summary

• Extra virgin oil : Superior quality, acidity ≤ 0.8%, perfect taste, ideal for raw preparations.

• Virgin oil : Good quality, acidity ≤ 2%, may have minor defects, recommended for cooking.

In summary, extra virgin olive oil is the purest and most refined in taste, while virgin olive oil is a slightly less demanding but still natural alternative.

The term green fruity refers to a type of olive oil characterized by fresh and intense aromas, obtained from olives harvested early, generally before they are fully ripe. These oils are distinguished by their herbaceous aromatic profiles and powerful flavors.

Main characteristics of a green fruity olive oil:

1. Flavors

• The green fruity oil develops fresh and vegetal aromas, evoking:

• Cut grass

• Raw artichoke

• Green almond

• Sometimes notes of green tomato or green apple .

These aromas come from volatile compounds found in early harvested olives.

2. Flavors

• In the mouth, a fruity green oil generally presents:

• A marked bitterness : due to the strong presence of polyphenols, which are also antioxidants.

• A pronounced spiciness : felt in the throat, reminiscent of the characteristics of young olives.

This bitter-spicy combination is a sign of quality and reflects the richness in compounds beneficial to health.

3. Production process

• The olives used to produce a green fruity oil are:

• Harvested early in the season , often by hand, to preserve plant aromas.

• Pressed quickly after harvesting to avoid any oxidation and guarantee the freshness of the aromas.

This type of oil is often produced by cold extraction, which allows all the organoleptic and nutritional qualities to be preserved.

Why choose a green fruity oil?

• For its intense freshness : Ideal for enhancing raw dishes such as salads, carpaccios, or grilled vegetables.

• For its health benefits : The richness in polyphenols gives these oils superior antioxidant and anti-inflammatory properties.

• For lovers of oils with character : Green fruity oils seduce with their complexity and power.

How does it differ from ripe fruit and dark fruit?

1. Ripe fruity : Obtained from olives harvested at full maturity, it offers softer, rounder and fruitier aromas (yellow fruits, hazelnut).

2. Matured Olive : Produced using a controlled fermentation method, it develops aromas of tapenade, undergrowth, or mushrooms, with a milder flavor.

In summary, a green fruity olive oil is synonymous with freshness, intensity and complexity . It is ideal for demanding palates and preparations that highlight its powerful aromas.

The difference between a PDO olive oil in matured fruity (matured olive) and a green fruity olive oil is mainly based on the production methods and their distinct flavor profiles . Here is a detailed analysis:

1. Production method

• Olive Matured PDO olive oil :

The olives are harvested and then stored for a few days under controlled conditions (ventilation, controlled temperature). This process induces fermentation , which develops specific aromas while eliminating vegetal and spicy notes.

This method, called “old-fashioned”, is based on traditional know-how.

• Fruity Green Olive Oil :

The olives are harvested early , before they are fully ripe, when they are still young and rich in aromatic compounds.

They are pressed immediately after harvest to preserve their fresh and intense aromas. No fermentation process is involved.

2. Aromatic profile

AOP Matured Olive :

Sweet, subtle and complex aromas, evoking fermented flavors such as:

• Tapenade

• Undergrowth

• Mushrooms

• Cocoa or dried fruits (almond, hazelnut).

Little or no bitterness or pungency, resulting in a round and pleasant oil on the palate.

AOP Green Fruit :

Fresh, intense, and vegetal aromas, evoking herbaceous flavors such as:

• Cut grass

• Raw artichoke

• Green tomato

• Green almond .

Has a marked bitterness and a pronounced spiciness , characteristic of oils rich in polyphenols.

3. Flavors in the mouth

• AOP Matured Olive :

Round, sweet, and very little aggressive flavors. It is an oil particularly suited to those looking for a more delicate experience.

Absence of significant pungency or bitterness.

• AOP Green Fruit :

Powerful flavors, with a very present bitterness and spiciness , which testify to the freshness and richness in antioxidants.

4. Culinary use

• AOP Matured Olive :

Ideal for rustic, simmered or hot dishes, such as purees, roasted vegetables, meats or cheeses.

Perfect for mild flavors or dishes where the oil should not dominate.

• AOP Green Fruit :

Enhances raw preparations, such as salads, vegetable or fish carpaccios, and dishes where oil is highlighted.

Ideal for lovers of intense, herbaceous flavors.

In summary, the PDO Olive Maturée olive oil is distinguished by its softness and subtle complexity, ideal for rich and comforting dishes. On the other hand, the olive oil in Fruité Vert is more lively, powerful and vegetal, perfect for enhancing fresh and intense flavors. The choice depends on the tastes and culinary uses sought.

To properly store your olive oil and preserve its aromas, nutritional qualities and freshness, here are some practical tips:

1. Protect it from light
• Light is one of the main enemies of olive oil, as it accelerates its oxidation.

• Tip : Store your oil in an opaque bottle (dark glass or metal) or an airtight container. Avoid clear bottles exposed to direct light.

2. Avoid heat

• Heat can alter the aromatic compounds and properties of the oil.

• Tip : Store your oil in a cool place, at an ideal temperature between 15°C and 20°C . Avoid storing it near hotplates or the oven.

3. Close the container tightly

• Exposure to air causes the oil to oxidize, which can make it rancid.

• Tip : Make sure the cap or lid is tightly closed after each use. Choose a container with an airtight cap.

4. Do not store large open quantities

• Once opened, a bottle of olive oil begins to gradually lose its qualities.

• Tip : Buy quantities adapted to your consumption to prevent them from deteriorating over time or choose our Bag in Box formats which protect our oils from light and oxygen.

Olive oil, especially extra virgin olive oil, is known for its many health benefits due to its composition rich in monounsaturated fatty acids, polyphenols and antioxidants. Here are the main health benefits:

1. Cardiovascular health

• Reduction of bad cholesterol (LDL) : Monounsaturated fatty acids (mainly oleic acid) reduce LDL cholesterol while preserving or increasing good cholesterol (HDL).

• Anti-inflammatory properties : Polyphenols and oleocanthal present in olive oil help reduce inflammation, a major risk factor for heart disease.

• Blood pressure reduction : Olive oil may help to slightly lower blood pressure.

2. Antioxidant action

• Fights cellular aging : Antioxidants, such as vitamin E and polyphenols, protect cells against damage caused by free radicals.

• Prevention of certain diseases : These antioxidant properties reduce the risks of chronic diseases, such as cancer or neurodegenerative diseases.

3. Beneficial effects on digestion

• Facilitates intestinal transit : Olive oil helps lubricate the digestive system and prevents constipation.

• Protection of the gastric mucosa : It has protective properties against gastric ulcers and can reduce stomach acidity.

• Cholagogue effect : It promotes the secretion of bile, which helps to better digest fats.

To produce 1 liter of olive oil , it takes on average between 4 and 6 kg of olives , depending on several factors:

Factors influencing quantity:

1. Variety of olives :

Some varieties of olives are richer in oil than others. For example, varieties like Aglandau or Picholine have a high yield, while others are less productive.

2. Maturity of olives :

• Early harvested olives (green fruit) contain less oil, because they are still rich in water.

• Ripe olives (ripe fruitiness) have a higher oil yield.

3. Extraction method :

Modern methods (mechanical presses, centrifugation) allow a greater quantity of oil to be extracted compared to traditional techniques.

4. Quality of olives :

Damaged or poor quality olives can reduce yield.

5. Climatic conditions and terroir :

Drier regions or specific soils can influence the amount of oil produced by olives.

Averages:

• Early harvested olives (high quality oil, green fruitiness) : 6 to 7 kg for 1 liter.

• Very ripe olives : 4 to 5 kg for 1 liter.

Why a variable yield?

During pressing, part of the oil remains in the solid residues (pomace) or is mixed with the water extracted from the olives. This explains why part of the yield is lost.

In summary, 4 to 6 kg of olives are needed to obtain 1 liter of oil, with variations due to the type of olive and the production process.

The acidity level of an olive oil is a chemical indicator that measures the amount of free fatty acids present in the oil, expressed as a percentage of oleic acid (the main fatty acid in olive oil). This criterion is essential for evaluating the quality of olive oil, but it does not correspond to the acid taste or the bitterness perceived in the mouth.

What the acidity level reflects

1. Quality of olives used:

• A low acidity level indicates that the olives used were healthy, harvested at optimum ripeness and pressed quickly after harvest.

• High acidity can result from damaged, fermented olives, or too long a time between harvest and extraction.

2. Production process:

Careful and rapid extraction (often by cold pressing or centrifugation) helps to limit the oxidation and degradation of fatty acids, thus reducing the acidity level.

Categories of oils according to their acidity level:

1. Extra virgin olive oil :

• Acidity level ≤ 0.8% .

• This is the purest and highest quality category.

• The low rate reflects an oil extracted from fruits of optimal quality.

2. Virgin olive oil :

• Acidity level between 0.8% and 2% .

• It remains natural, but of slightly lower quality than extra virgin oil.

3. Lamp oil (not directly consumable) :

• Acidity level > 2% .

• This oil, unfit for direct consumption, must be refined to be usable.

Why is acidity level important?

• Freshness and quality criteria :

• The lower the acidity, the better the quality of the oil.

• A high rate may indicate oxidation or degradation of the oil.

• Impact on conservation :

• An oil with a low acidity level generally keeps better.