Grossane olive, jewel of the Vallée des Baux!

Living in the Vallée des Baux de Provence means living to the rhythm of the seasons and the ripening of the region's black gold: the olive.

November: Grossane harvest time

Every year, in November, the harvest of the Grossane, the emblematic black olive of the valley, begins. This harvest alone tells the story of the richness of the land and the history of Provençal traditions. The Grossane olive is harvested at the end of the year, slightly "wrinkled," ripe, after having passed from tender green to yellow, then from mauve to black, thanks to the weather and the Provençal sun. The Mediterranean climate of the Vallée des Baux favors natural ripening, allowing the olives to turn black on the branches, ready to be processed. Although recognized as a table olive, Grossane forms the basis of Jean Martin's tapenade and Gran'Draille recipes. Specialists describe its unique aromas: truffle, porcini mushrooms, sourdough bread, gingerbread, red wine, with sometimes a characteristic slight bitterness.

From tree to confiserie: the magic of transformation

As soon as they are picked, the olives go to the Jean Martin confiserie, where they are preserved in brine – in water and salt – for a whole year. The traditional preparation, simply pricked and salted, preserves all the natural and aromatic characteristics of the olive. "We measure the salt according to the olive, more or less water-soaked depending on the year. Once stored, it takes a year before they can be consumed. At Jean Martin, they are put into a refining machine: the paste settles on the sides, the pits fall... and that's Gran'Draille, a pure Grossane olive purée. This paste can then be enhanced to create black tapenade, eggplant caviar, pissaladière preparation, or even tomato sauce with olives," explains the team (to learn more, see the article).

Respecting seasons and traditions

Respecting the seasons, loving one's land, knowing how to cultivate traditions... these are the simple values that have guided Jean Martin for 100 years, and which give Grossane all its richness and authenticity.