GOLD medal at the Concours Général Agricole de Paris 2019

Castelas revisits the traditional practices of the elders of the Vallée des Baux de Provence to create “Noir d’Olive”. This oil comes from 4 varieties of olives from our orchards (Salonenque, Aglandau, Grossane and Verdale) picked at full maturity and stored.

Then begins the delicate work of a light fermentation associated with know-how in order to rediscover the taste of the candied black olive from the millstones of our ancestors. The whole art consists of obtaining this typicality without suffering its defects! It can be recognized by its so-called “non-working” or fermented nose, its truffle notes and its sweetness on the palate.

Recipes :
It is used cold in garlic salad, to make mayonnaise and drizzled on confits, mushrooms and mashed potatoes.