Provence, with its soil and climate, has favored the cultivation of the olive. Theolive of Provence is a product of excellence.
Different types of products are produced from the olive, such asoil and tapenade, a typical Provençal recipe.
In Provence, there is a tradition associated with growing olives, favored by the soil and climate.
The trees are covered with more or less oval fruits depending on the variety, colored from light green to deep black when fully ripe.
Many of Provence’s olive presses open their doors to the public in all seasons. In addition, there are lovely attached stores where you can buy everything.
Olive oil, Provence’s culinary heritage, is made from the olive. The perfect place to discover this culture and know-how from the dawn of time is the olive oil museum at the Domaine de la Royère, in Oppède, where you walk through the eras, the objects and tools, and especially the art of the olive grower to create the fragrant and tasty olive oils.
In addition to oil, theolive of Provence is used in the preparation of a typical dish of the region, namely tapenade.
Tapenade consists of finely chopped olive puree, salted anchovies, garlic, olive oil and capers. Not surprisingly, its name comes from the Occitan word “tapenas,” which means precisely “capers.”
In Provence, there are events concerning the olive. The best known is the Ollioules Olive Festival, which takes place in early October. Other events dedicated to oil are the annual festivals in Mouriès and Aix-en-Provence.