You will share an enjoyable and privileged moment with this local figure, who loves his job. He will tell you the secrets of growing the olive tree and you will marvel at the spectacular views of the Natural Park of the Alpilles.
Depending on the seasons, you will also discover:
From May to June: a pruning demonstration.
In September and October: broken olives.
In September and October: Picking green olives.
In November: Picking olives for olive oil.
DESCRIPTION OF THE FARMER
This farmer produces Salonenque DPO olive oil using a reasoned cultivation method. Since 2010, he has been working towards achieving the "organic farming" label.
Each vat he produces is unique. Its taste is the result of a mixture of different varieties, of which only this grower has the secret.
He produces two types of olive oil:
- the fruity green which is the mixture of different kinds of olive varieties: salonenques, blanquettes, grossanes, verdales, and some picholines, pressed immediately after picking.
- the fruity black: the olives are stored in crates in which they are deprived of air. They slowly ferment for a few days and are then crushed. The oil remains unique compared to the other domains thanks to this fermentation management which is part of this farmer's savoir-faire. He knows exactly when the olives have to be pressed. He feels it, sees it, and touches it.
Production is limited to 2,500 liters, and is exclusively distributed to the great starred chefs and during tours.
The farmer recommends putting his olive oil to good use in dishes and notably seasonings, while only using salt and pepper to appreciate its natural taste.