L'or vert en Luberon - From the olive to the oil...

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Page updated on 08/11/2022

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Galerie photos Olive picking: a special technique...The varieties of olives and the harvesting period Receiving olives in the Luberon in 2020 The olive that becomes oil in Provence

An ingredient of choice in Mediterranean dishes, olive oil from Provence is one of the culinary symbols of the Luberon.

Olive picking: a special technique...

"We are a little early this year, picking began at the end of October because the olives were already quite black for the season (usually starting at the beginning of November). The picking is done the old fashioned way with a comb that looks like a rake with a fairly short handle. The branches are combed, taking care not to tear off too many leaves. We also use electric combs that vibrate the branches to make the olives fall. They fall into nets that are placed under the trees to catch them all.

The varieties of olives and the harvesting period

"At the Domaine de La Royère in the Luberon, we have two main varieties: the Aglandau and the Picholine. The flavours are different... The Aglandau is known for its fiery and peppery side. The Picholine is milder in the mouth.

The maturity of the olive will also influence the taste of the oil. Early season olives are more peachy and fiery, whereas mature fruits give off much sweeter undergrowth aromas.

At the mill: an ancestral technique that has been modernised but still respects the same steps... It's not the most photogenic at first glance but let yourself be surprised !

Receiving olives in the Luberon in 2020

"We receive olives from individuals as well as those we buy for our own production and olives from our own plots. For private individuals, as far as possible and with a minimum capacity of 250 kg, we can produce a personal oil. The different batches are separated (private individuals, purchased olives and olives from the estate).

"Then, we weigh the fruit to determine our ratios but also the price. Private individuals pay for their crushing by the kilo of olives they bring to the mill.

The olive that becomes oil in Provence

The olives are stripped of their leaves. The fruit is separated from the rest of the leaves and branches that may still be in the nets. A ventilation system blows away the waste. Then the olives are taken to a washing machine. A whirlpool of water mixes them to remove the residue from the processing, dust and dirt. The olives are clean and ready for further processing!

The olives go through a crusher. We use a hammer system to crush the entire olive, pulp and stone, into a paste.

And yes, the core contains some juice and is an integral part of the process, did you know that?

This dough falls into a mixer: paddles turn and stir the dough. A water bath system heats the mixture to release the juice. This is the cold extraction: the paste is gently heated (below 27°c to respect the quality of the oil) to make it jute.

Once the paste has been well drained, it can be pressed in a decanter that separates the solid parts from the liquid parts. All the waste is recovered: the pulp and a large part of the water that was in the olives. At the end of the decanter, the oil is almost ready for consumption.

Vocabulary: the pulp of the olives is called "pomace". Have you ever heard this word?

Finally, there is a last step to remove the last waste. This is the passage into the vats. The tanks have conical bottoms allowing the separation of the elements by density under the effect of gravity. In the bottom of the tanks: the heaviest elements = water and the solid parts that have not been expelled by the decanter. The oil has a lower density, so it floats! The waste is then evacuated via an underdraft valve.

When the oil is ready, a sample is sent to the laboratory for analysis. This analysis determines the classification of the oil: extra virgin olive oil, virgin olive oil... This classification depends on the acidity level of the oil and the tasting notes. Then, or finally (!), it is bottled.