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We have the pleasure and honor to announce that our Aglandau olive oil has won prestigious awards this year, testifying to the quality of our product and the artisanal know-how that drives us.

A Gold Medal at the Concours Général Agricole in Paris

Le Paris General Agricultural Competition, one of the most renowned competitions in France, rewarded our Aglandau olive oil with the gold medal. This distinction testifies to the excellence of our product and our constant commitment to offering quality olive oil.. Every year, producers from around the world compete in this rigorous competition, and we are proud to see our work recognized at the national level.

A Silver Medal at the Southern Region Olive Oil Competition

Moreover, our Aglandau olive oil was also honored with a silver medal au Southern Region Olive Oil Competition. This competition, which highlights olive oils from the most emblematic regions of the south of France, is a real springboard for local producers. The silver medal obtained is a precious recognition of the richness of our terroir and the passionate work that we put into each stage of production..

A Pride Shared with you

L’Aglandau, emblematic variety of our region, gives a herbaceous and fiery oil, which seduces with its complexity and perfect balance. We use traditional growing and harvesting methods, while integrating modern techniques to guarantee impeccable quality.

These distinctions are a great source of pride for us, but they are also a tribute to you, our loyal customers and partners. You are the reason why we do everything we can to provide you with the highest quality products, and these medals are also a bit yours. We sincerely thank you for your support and trust.

If you haven't had the chance to taste our award-winning olive oil yet, now is the perfect time to discover it ! Visit our online store to discover our Aglandau, or come visit our estate to learn more about our work and taste our oils.

Extra virgin olive oil is at the heart of Mediterranean cuisine and recognized for its many health benefits.. Yet, faced with the multitude of references available on the market, it is not always easy to ensure that you are purchasing real quality oil.

What is extra virgin olive oil ?

Extra virgin olive oil is obtained exclusively by mechanical processes, without refining or adding chemicals. It is extracted from fresh and healthy olives, usually within hours of harvest.

To carry the words “extra virgin”, the oil must meet strict standards :

• a free acidity less than or equal to 0,8 % ;
• no sensory defect detected during an official tasting.

Acidity reflects the quality of the olives used as well as the speed of their processing after harvest.. The lower it is, the better the chemical quality of the oil. It indicates the level of degradation of the fat.

It is important to clarify that acidity has nothing to do with heat (the stinging sensation in the throat). An oil can be fiery while having very low acidity.

This does not mean that a “virgin” oil is necessarily of poorer taste quality..
Virgin olive oil has a maximum free acidity level of 2 %.

Beyond 2 %, the oil is classified “lampante”. Lamp oils are unfit for consumption as is and must be refined before being marketed..

Read the label : a first quality indicator

The label is an excellent starting point for assessing the quality of an olive oil.. It must clearly state :

• the exact name “extra virgin olive oil” ;
• the country or region of origin ;
• the minimum durability date (DDM) ;
• the extraction method, often indicated by the term “cold extraction”.

This information guarantees a certain transparency on the origin and production conditions.

The benefits of extra virgin olive oil

Beyond its taste qualities, extra virgin olive oil is recognized for its many benefits :

• rich in monounsaturated fatty acids ;
• presence of natural antioxidants ;
• protective role for cardiovascular health.

Our quality commitment

We strive to produce our oils in the best possible conditions : healthy olives and a very short time between harvest and pressing (environ 4 hours).

Thanks to this rigor, our oils fruity green AOP Aix-en-Provence et Aglandau are marked “extra virgin”.

Notre dark fruity – mature olives is classified as virgin oil. Its manufacturing process involves a rise in temperature of the olives as well as a longer time between harvest and crushing.. This leads to a slight increase in the acidity level, while allowing you to obtain a softer oil.

Choosing an extra virgin olive oil, it’s above all understanding what makes it good : healthy olives, rapid mechanical extraction, controlled acidity and flawless tasting. Read the label carefully, finding out about the origin and method of manufacture allows you to make an informed choice.

Beyond technical criteria, good olive oil is also a matter of taste and know-how. Behind every bottle, there is a land, a harvest and production methods that influence its character. Take the time to select a quality oil, it’s about enhancing your diet, support a demanding job and fully enjoy the authentic flavors of the Mediterranean.

A must-have in world cuisine, olive oil takes pride of place thanks to its unique taste and its many health benefits. Used since Antiquity, today it adapts to a wide variety of culinary preparations, from the simplest to the most refined.

Olive oil stands out for its great versatility. It can be used both raw and cooked., which makes it a basic ingredient in cooking.

• Raw, it fully reveals its aromas. Used in salad, on vegetables, Pisces, cheeses, pain, etc.

• When cooking, it is ideal for browning, simmer or roast food. Its good heat resistance allows daily use without problem.

• A deep fryer, contrary to popular belief, olive oil can be used to cook fries or other. This is thanks to its high smoke point which is 210°c.

However, this is only valid for green fruit such as our PDO Aix en Provence and our Aglandau. The mature olive (dark fruity), on the other hand cannot stand being heated. This is explained by its manufacturing process during which the olives have already heated up.

Adapting the oil to the recipe allows you to enhance the flavors and obtain a better taste balance..

For example, a more intense or powerful oil such as green fruit will go very well with a pan of vegetables or a tomato salad. While, a lighter or sweeter oil like a ripe fruity or dark fruity one goes perfectly with a lentil salad or any other legumes.

Of course, it depends on each person’s tastes and culinary habits..

Olive oil is a healthy ally in the kitchen. Rich in monounsaturated fatty acids, in vitamin E and antioxidants, olive oil contributes to a balanced diet and protects the cardiovascular system. It is one of the pillars of the Mediterranean diet, recognized for its health benefits.

Here are some simple recipe ideas featuring olive oil :

Béchamel with olive oil

Nothing could be simpler, simply replace the amount of butter in your usual recipe with the same amount of olive oil.

Lemon cake with olive oil

• 200 g de sucre

• 190 g of T55 flour

• 1 packet of yeast

• 3 whole eggs

• 90 g of crème fraîche

• 80 g d’huile d’olive

Preheat the oven to 170 °C. Sift the flour with the yeast. Add the lemon zest and juice with the olive oil, sugar and cream. Add the eggs. Pour the batter into a buttered cake mold. Let it cook 40 minutes environ.

Olive oil pie crust

• 250 g of flour

• 6 cl of olive oil

• 1 egg

• 1 teaspoon of salt

• 6 key of water

Beat the egg in a bowl with the salt. Make a well in the middle of the flour and add the beaten egg., then olive oil, then the water. Mix well as you go. Form a ball and let it rest in the refrigerator for at least an hour..

This dough is used like shortcrust pastry.

All you have to do is enjoy !

Olive oil is much more than just a fatty substance : it is a pillar of Mediterranean cuisine, recognized for its taste qualities and health benefits.

However, to take full advantage of its aromas and nutritional properties, good conservation is essential. Poorly preserved, olive oil can quickly lose quality and oxidize.

Four main factors alter the quality of olive oil :

• The light
  Exposure to light, especially UV rays, accelerates oil oxidation. This is why olive oils are often packaged in dark glass bottles.. Light will also alter the color of the oil by depigmenting it..
• The heat
  High temperature degrades aromatic compounds and natural antioxidants. Ideally, olive oil should be stored at a temperature between 14 et 18 °C, away from hotplates and heat sources.
• L’air (oxygen)
  Prolonged contact with air leads to progressive oxidation. It is therefore important to close the bottle tightly after each use and to choose containers adapted to the quantity consumed so that there is as little air as possible in the container..
• Time
  Even well preserved, olive oil does not last forever. She is better in 12 at 18 month following its extraction, especially for extra virgin olive oils.

Contrary to some received ideas, the refrigerator is not recommended : cold can freeze the oil and temporarily alter its texture.

Preserving olive oil plays a key role in maintaining its quality. By protecting it from light, heat, air and time, we preserve its subtle aromas and its health benefits.

We are entering a period when the olive fly can lay in the olive because the latter is more than 8mm. Once an olive is stung by the olive fly it will not be healthy. It will oxidize and if it is picked up it will alter the quality of olive oil.

This is why we install traps on our plots in order to detect the first fly flights of the olive.

We use traps with an attractive food. These are yellow plates stuck on which, We spray an attractive liquid. The flies attracted by the smell and will come to stick to the plate. We come to check the traps every day to see the number of flies that he had stuck.

These traps allow us to protect our oléicole orchards.

There is also another type of diammonic phosphate trap. This can be useful if you have some olive trees. You can go to this document https://www.afidol.org/piegeage_massif_2016.pdf  Made by France Olive How to Make this trap.

The presence of yellow sheets can also be linked to one or more deficiencies. In this case, The yellowing of the leaves is different for each type of deficiency (bore, potassium, nitrogen…). It is therefore important to look at your foliage in order to award the needs of your tree.

NOW, You know that if your olive tree has yellow leaves it is not necessarily a sign of bad health.

This is the time of year when you can start to see if there is going to be a big or a little harvest.

But attention, If there are a lot of flowers it does not necessarily mean that there will be so many olives. In effect, Flowering is a crucial period. First of all, You should know that among the flowers there are some are sterile.

We must also pay attention to diseases such as the ringworm that will nibble the floral buds.

The wind has a primordial role because the olive flower is not pollinated by the bee but by the wind. You therefore understood if during flowering there is no wind to diffuse the pollen the flowers will not be pollinated. However, It must not be too loudly for a long time because it could burn the flowers. High heat during flowering also burn flowers. The trees must also be sufficiently irrigated so that they properly keep the hooked buds.

So that's why we are dependent on the climate.

Go take a look at our Instagram and Facebook social networks to discover more about the field.

Recently, We have published pretty shots of the field.

https://www.instagram.com/reel/DJRH6ycM8Sm/?igsh=MXUwb2FxeDV3eTF1eg== https://www.facebook.com/share/v/19H7uh1tFX/

We were pleased to be the subject of an article in the La Provence regional newspaper.

It is with enthusiasm that we were able to express our passion for the profession but also family work ! We are happy that our know-how is put forward as well as.

You can find the article via the following link : https://www.laprovence.com/article/region/314145875429914/la-renommee-des-huiles-dolive-de-ce-domaine-de-lancon-provence-depasse-les-frontieres

During the 22nd National Contest of Oil in Protected Designation of Origin, We have received a gold medal for our AOP Aix en Provence Fruity Green.

This competition is organized by France Olive and the Institut du monde de l'Olivier. It takes place in Nyons.

He was presented there 127 oils of different French PDOs. A total of 38 medals were awarded, dont 31 gold medals and 7 silver medals.

We are therefore proud to offer you A award -winning product that highlights our one -year work.

You can find our oil in the section boutique but also to our domain mas Sénéguier in Lançon de Provence.