1 - VARIETIES :     


     

                           
The plantation has been established respecting the criteria of the Provence Olive oil AOC, for varieties and farming practices.

The principal varieties are Aglandau, Bouteillan, Cayon, Picholine, but others, in less quantity, (Brun, Grossane,…) contribute to the aromatic complexity, and support pollination.
Indeed, the pollination of the flower of the olive-tree is of anemophilous type (by wind), and so certain varieties are self-fertilising, others require the presence of a different pollinating agent.
Let us not forget that, despite its abundant flowering, only 5% of the flowers of olive-tree will give olives.

2 - FARMING:

Farming is done in a structured method; i.e. processes essential for retaining production in good plant-care condition are applied in a non- systematic way, but as necessary, and by using products whose environmental impact and auxiliary fauna is the least harmful possible.

The orchard is grassed over, a regular milling of the ground enables natural fertilising, maintenance of a relative humidity, and a better holding capacity of rainwater.
The spacing of plantation is such that each tree has its own area of 30m2.
Pruning practiced at the end of winter, is a gentle pruning, to limit therotation of production.

3 - PICKING:


           

Fruits picking is a long and delicate work and done manually.

Indeed, our trees, still young, would risk being harmed by mechanised processes.
Also, if picking with nets extended on the ground and pneumatic beating is applicable to the old portion of the olive grove, the greater part of collecting is done by hand or using combs, in baskets, or wheelbarrows of “pelican” type, provided with a netted funnel, which can slip easily under the low branches.

Picking is early. It starts from October end, as soon as the fruits begin to ripen, until mid-December.

Collecting is done selectively, by variety, and an assembly done thereafter, each variety having suitable characteristics of “skin”, “fruitiness”, savour, flavour, bitterness, pungency...
Thus different “oil vintages” are obtained with a range of tastes.

The required organoleptic characteristics for the oil produced are of “fruity green” type.
With this intention, olives are collected by a “rotation system”, and are crushed within 24 hours, to retain an acidity rate and a peroxide index to a minimum, and to obtain a high percentage of polyphenols and antioxidants which confer on the olive oil its properties and its flavours.

 4 - CHARACTERISTICS OF THE PRINCIPAL CULTIVARS OF OUR ORCHARD:

Among the olive-tree regions in France, the PACA region gathers several production basins.
With approximately 7,00,000 trees, Var is the first French olive-growing division, but these plantations are a medley, i.e. on our premises “each one has an olive-tree in his garden”
Cultivated in the whole department, on small plots; a great diversity of species contributes to the repute of its oil.

   AGLANDAU    : highly plant fruity, pungent with a light bitterness. Oil with character
   BOUTEILLAN : green fruity, artichoke, with characteristic pungency
   BRUN               : in coastal area, early, fruity and more vigourous
   CAYON            : fruity and balanced, finish with the softness of almond
   PICHOLINE     : strong bitterness, greenery and freshness

Depending on the know-how of the mills, the degree of maturity of the fruits and the proportion of each of the cultivars, oils obtained will present very different tastes and flavours, from very fruity with the red fruit flavors to very plant-like flavours of apple and raw artichoke, and finally to the softest with flavours of butter, fresh almond, and tomato.