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All of our oils are grands crus obtained from the first cold pressing of the olives – the modern method. Continuous process, mechanical extraction.
The characteristics of olive oil vary with the terroir, growing practices and the va-riety (Aglandau, Bouteillan, Picholine, Négrette, Lucques, Arbequine, Grossane, Cayon, Coillasse, Cul-blanc, Ascolane, Arboussane, Hojiblanca, Picual…). All these evocative names indicate the varieties and the terroir and are as good a pointer to the characteristics of the oil as the growing methods and the state of maturity at the moment of harvest. Olive oil is an everyday consumer product but the enthusiast can choose varieties whose price can rival that of a good wine. In fact, several olive oils have AOC classification (a classification testifying to provenance and quality), others have won gold or bronze medals in the Concours Général Agricole de Paris 2006 where they received the Label AB (organic).
