1 -THE FIRM:
In Pradet, a small commune of the Var coastline, the Moulin de l’Esquirol will open its doors to you.
Not very far from the seafront, safe from the Colle Noire and from Coudon, you can, while returning from the beach or a stroll in the forest hills of the vicinity, come and get to know its history.
Why the "Esquirol"? It is assumed that many squirrels (“esquiraù” in Provençal) had passed happy days there hellip;
An old olive grove which partly resisted the freezing of the 1956 winter, which destroyed the major portion of the olive-growing orchard of Provence, has been restored, and a plantation of 2000 young trees was added to it in 2002.
The plantation has been established by respecting the criteria of the AOC Olive oil of Provence, as regards the varieties and farming practices.
At Esquirol, one works within the family, from the plantation of trees till marketing, to offer you a 100% local and authentic product.
2 - THE HISTORY:
The firm named château de l’Esquirol earlier, has many secrets to reveal.
Formerly wine property, whose “Pradet stories and History” attest the existence more than 300 years ago, was parcelled out many times, through successions and financial requirements…
Extending originally on nearly 17 hectares, in 2002, it was partly reconstituted around the building by connecting plots of land which could be purchased.
3 - THE DIFFERENT PRODUCTS :
The entire continuous process provides an olive oil of premier cold extraction.
The olive oil prepared at the Moulin de l'Esquirol is “extra virgin”, i.e. with a correct taste and an acidity level of 0.2% ( maximum authorised limit of 0.8%)
The extra virgin olive oil offers a large variety of tastes according to the types of fruitiness, level of bitterness andpungency (spicy).
They are related to the variety of olives used, their degree of maturity, and the know-how of the mill.
3 great fruity families are known: the green fruity, the ripe fruity, and the black fruity, we offer you the first two.
The ripe fruity is prepared with olives of total maturity. It can have flavours rather reminiscent of yellow or red fruits, or floral flavours (plum, exotic fruits, almond, ripe apple, lime, pear, red fruits) or the taste of black olive. It is characterised by little bitterness and pungency; it is a "traditional" oil.
The green fruity is obtained from olives picked on ripening (beginning of maturity, “rotating” olives) and knead within a time not exceeding 24 hours, in order to have an acidity level and a peroxide index at the minimum, and to retain as best possible the polyphenols et antioxidants which confer on the olive oil its properties and its flavours.
It has pungency and bitterness more or less pronounced according to its intensity. The characteristic flavours evoke the cut grass, the artichoke, the fresh almond, the young tomato plant.
The bitterness and the pungency of the oil contribute to its gustatory power. These two positive attributes (bitter and spicy = presence of natural antioxidants) diminish with time but ensure the correct conservation of this precious liquid.
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