Description
The Huile d'Olive de la Vallée des Baux-de-Provence PDO is a virgin olive oil obtained by a mix of at least two of the following principal types of olives: Salonenque, Béruguette or Aglandau, Grossane or Redounau, and Verdale des Bouchesdu-Rhône. Other secondary types can be also used like Picholine and other local types as Saurine, Triparde, Pétoussin, Bécarude, Vermillale, Coullache and Pountchude.
Production Area
The production and transformation area of Huile d'Olive de la Vallée des Baux-de-Provence PDO covers the following 16 municipal areas: Arles, Aureille, Baux-de-Provence, Eygalières, Eyguières, Fontvieille, Lamanon, Maussane-les-Alpilles, Mouriès, Orgon, Paradou, Saint-Étienne-du-Grès, Saint-Martin-de-Crau, Saint-Rémy-de-Provence, Sénas e Tarascon, all in the department of Bouchesdu-Rhône, in the region of Provence-Alpes-Azur.
Production Method
The olives must be picked up when ripe directly from the tree or on stretched nets and can be stored in mills for maximum six days. Processing can be mechanically or physically made, cold at a maximum temperature of 30°C to separate the oils of the first extraction avoiding that heat could change the organoleptic values of the final product compromising its quality. The authorised treatments are only washing, decanting, centrifuging and filtering.
Appearance and Flavour
The Huile d'Olive de la Vallée des Baux-de-Provence PDO has a vast aromatic and organoleptic complexity with vegetable notes of hay and cooked artichoke, fruity of ripe apple and cherry, candied tomato and cacao.
History
The Huile d'Olive de la Vallée des Baux-de-Provence PDO belongs to a land where the olive growing has always played an important role: the Vallée des Baux-de-Provence. The district of Mouriès, in the heart of the Vallée des Baux-de-Provence, with its 75,000 trees, boasts the greatest olive production in France compared with the number of trees existing. Albeit the depopulation of the countries towards urban areas, the olive groves have been conserved on the hill slopes maintaining an important source of richness and variety. The Vallée des Baux-de-Provence is one of the ideal grounds for the cultivation of the olive tree. The fame of the oil is due to the hard work made by Mr. Cornille, former president of the cooperative Mill of Maussane, a structure working since the 16th century.
Gastronomy
The olive oil is a non-durable food which needs a right conservation to maintain its organoleptic features. So, it must be conserved in fresh rooms protected from light, at a temperature between 14°C and 18°C, far from heat sources and from products releasing odours. In addition, it must be consumed within four-six months from pressing to taste it in the period when its flavour is at the top. It is suggested to consume the Huile d'Olive de la Vallée des Baux-de-Provence PDO when raw to appreciate better its scents and fruity flavour. A low-temperature cooking is suggested to maintain all the olive oil features when preparing warm dishes.
Marketing
The product is sold only as Huile d'Olive de la Vallée des Baux-de-Provence PDO. It is marketed packed in glass or metal sheet containers.
Distinctive Features
The characteristics of the Vallée des Baux-de-Provence, one of the most suitable lands for the cultivation of oil, help to give to Huile d'Olive de la Vallée des Baux-de-Provence PDO its peculiar aromatic and organoleptic complexity.
