The OLIVIER













This tree that is the sun Olivier, gave the impression that it is an integral part of the landscape of Provence has always been. Yet, it is found in the Mediterranean countries, which are Greece, Italy, Spain.
It is possible that he was introduced by the Greeks, there are more than three thousand years, when colonise Phocaea. Many sights of Provence, there were remnants of old mills. Unless it has already existed in the wild.


In ancient times, olive oil, which is the subject of a trade and commonly used (housework, cooking, therapeutic). A few years ago, it was rediscovered olive.




10 years ago, only 30% of French people consume olive oil, and now they are increasingly likely to eat, despite its higher price, for the reasons taste, dietary or therapeutic. There are about 630 varieties of olives. Below are the best known:




-- AGANDAU widespread in Provence; creamy and acid, it is rich in oil (20 to 23%)


-- LA GROSSANE less rich in oil-rich (15%); creamy and sweet.


-- LA SALONANQUE (Salon) is used as such for olives broken in the Valley of Baux, and for the oil.


-- LA LUCCA quite big, long, dark green harvested in October.


-- LA TANCHE Myons of heart-shaped, will ride as its maturity to become black, it gives a savory oil, soft and fragrant.


-- LA PICHOLINE elongated and pointed, skin smooth and firm, has a particular taste greatly appreciated.


-- LA VERDALE spotted with small white dots.


-- LA CAILLETTE Nicoise or small black olives harvested in March in the Alpes-Maritimes; his flesh oil gives a special taste of hazelnut, almond and anise.

There are different categories of olive oil:


A) Extra virgin olive oil obtained by mechanical pressure cold with a level of acidity does not exceed 1%. Its taste must be beyond reproach.


B) Virgin olive oil by cold pressing: impeccable taste and acidity of less than 2%.


Only these 2 categories benefit from the dual name "Virgin olive oil," and "Natural product


Recall that an "extra virgin oil" when it receives this designation satisfies the criteria required: smell, taste, color, oxidation, 1% of acidity, which are controlled by experts.


C) Ordinary virgin olive oil, to taste good, but the acidity is 3.3%.


D) virgin olive oil refined, obtained by refining virgin oil. The words "first cold-pressed" is a "marketing" that has no meaning.


On the french market, there are also some oil from the EEC, which are mixtures of oils from Greece, Spain and Italy, they are not always bad but had nothing to do with the big French oil very controlled. On the other hand, oils from "mills" french demonstrate expertise and outstanding quality, often with the specifics of soil and taste who appreciate a good wine. That is the role of tasters, because oil is eaten.


Despite the high quality of French oils, for the moment, only 2 oils were treated to
"AOC (AOC Nyons and AOC Baux de Provence) both qualified" remarkable taste. " If you are greedy tourism in the afternoon, I would point out a few good places:


-- In the Var: the municipalities of Callas, Flayosc, Bargemon, producing one of the best oils



Olive and health: if the fruit and olive are an integral part of gastronomy, it is worth remembering that the fruit, leaves and oil have therapeutic applications:


For example, olive oil can be used against dandruff, psoriasis or eczema by staining. The olive is an antioxidant, which is rich in Vitamin E. It lowers cholesterol, reduces the risk of nervous disorders and diseases of the circulatory system, and it is also effective in the treatment of gastric disorders. After bathing, anointing oil was practised previously. Even today, its benefits on the body are recognized by all. Recall that for between 72% in the manufacture of the famous soap.