Olive oil and blue background
ESSENTIAL
Oil & oilseeds

PDO Vallée des Baux-de-Provence Olive Oil

Add the magic of Provence to your meals with a drizzle of this olive oil, which is made solely from olives grown in Provence!

Provence-Alpes-Côte d'Azur
Production area :
Provence-Alpes-Côte d'Azur

What you need to know

PDO Vallée des Baux-de-Provence olive oil is made from a blend of the region's local olives, including the Béruguette, Salonenque, Grossane, and Verdale cultivars. These olives must be grown and processed in the valley.  

Like all other PDO olive oils in France, PDO Vallée des Baux-de-Provence olive oil is pressed just once and at a cold temperature. 

Olive oil, in fact, is a type of pure fruit juice. The "virgin" and "extra virgin" labels guarantee that the acidity level ranges from 1-2% or below 1%, respectively. PDO Vallée des Baux-de-Provence certification applies to both powerful and fruity oils (fruité vert) and sweet oils (fruité noir). Fruité vert is obtained by pressing the olives within 24 hours after they are harvested. With fruité noir, the olives are processed four to five days after they are collected. 

Nutritional benefits

Rich in monosaturated fats. Source of vitamin E. 

Editor's note

« Feel free to taste olive oils, just like you would with a wine! Depending on the types of olives used and their level of ripeness, the balance of the various flavors can vary significantly. »

Pair with

Savory: salad (mesclun) and all fresh, seasonal vegetables, whether raw or cooked (tomatoes, zucchinis, eggplants, peppers, cauliflower, purple artichokes, carrots, potatoes, leeks, etc.); pasta; fish, shellfish and seafood; goat cheese (Banon and Picodon); and herbes de Provence. 

Sweet: oranges, lemons, strawberries, and melon. 



Grenoble Walnuts and Périgord Walnuts
PDO Grenoble Walnuts and Périgord Walnuts
A slice of Roquefort cheese
PDO Roquefort
See Recipe