Add the magic of Provence to your meals with a drizzle of this olive oil, which is made solely from olives grown in Provence!
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.
Rich in monosaturated fats. Source of vitamin E.
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.