Our oil
Several categories of olive oil are available at the Moulin du Vieux Château.
Fruity ripe oil from olives picked late in the season. These olives are very ripe and are crushed with the mill stone. Aromas of almond, red and yellow fruit, floral aromas, of lime and red fruit are characteristic of this oil… It is less intense and bitter than fruity green olive oil and has a wide variety of aromas. It is compatable with all types of dish, sweet or savoury, raw or cooked.
Fruity green olive oil is excellent for your salads, cooked food, raw meats, all dishes that you associate with summer.
The temperature is carefully controlled. Because of this fermentation black fruity olive oil is not an « extra virgin » oil but just ‘virgin’.
This technique was used in the past when the olives were stored in attics, their fermentation making it easier for them to be crushed with the mill stone.
This technique requires a lot of skill. You can use this oil on hot dishes like mashed potatoes, mashed parsnips, on goats’ cheeses or on croutons for an apéritif, on bread, on meat, on fish, on roast lobster.
Some chefs even use it with chocolate !
These oils are certified organic. They are not very bitter or strong and are suitable for all types of dish.
'Extra virgin' olive oil
This oil is pure fruit juice extracted directly from the olives using a mechanical or physical process in temperatures that do not alter the quality of the product.
It is top grade olive oil with very little acidity, less than 0,8 g for 100g and complies with current standards. Provencal olive oils offer a wide variety of tastes according to the types of fruitiness, and the levels of bitterness and strength. All this depends on the type of olives, their ripeness and of course the know how of the miller.
We use 80% Aglandau and 20% Salonenque, all picked by hand in November and December exclusively in the groves of the Luberon, the Alpes de Haute Provence and the Alpilles. It is this geography that gives our oil its specificity and distinction.
Several categories of olive oil :
- Virgin Olive Oil ‘Extra Tradition’
- Olive Oil ‘Extra AOP Provence’
- Virgin olive oil using ripe olives
- Olive oil ‘extra’ made from olives which have been certified organic by ECOCERT
Gastronomy
Cold or cooked you cannot do without it in today’s cooking. Its fruity taste goes well with garlic, basil and Provençal herbs
It will express all its strength and aromas in your salads as well as in raw or cooked dishes.
Don’t hesitate to use it in soups, rice, pulses, eggs, roast meats etc. Whatever your type of cooking, simple or refined, health conscious or gastronomic, it has its place.
It will add an individual note to your cooking.
Oil and beauty
Olive oil in all its forms is excellent for your health as has been shown in the Cretan diet.
It is good for your heart and your arteries thanks to its high level of mono unsaturated fatty acids which increases « good » cholestorol.
It is good for your digestion and your bowels. It helps growth and bone density. It is rich in vitamin E wich helps brain development and helps fight against the ageing of the body.
It is a real beauty product, good for your skin, your hair, your nails and teeth.
How to keep it
Olive oil keeps better than other oils. In order to preserve its characteristics and its colour, it needs to be kept from the light and heat (ideally between 15 and 25°) and from the oxygen in the air.
Prizes
General Agricultural Contests
Paris
- 2005 Silver Medal
- 2006 silver Medal
- 2007 Bronze Medal
- 2009 silver Medal
- 2010 Silver Medal
- 2011 Gold Medal
Silver Medal (2) - 2023 Bronze Medal
Regional Contests Provence, Alpes ,Côte d'Azur
Marseilles
- 2005 Silver Medal
- 2006 Bronze Medal
- 2007 Bronze Medal
- 2008 Gold Medal
- 2009 Bronze Medal
- 2010 Bronze Medal (2)
- 2011 Gold Medal (2)
Silver Medal
Bronze Medal
