Initiation to the flavors of olive oil

 They will explain the mode of production they put in place to get a quality olive oil. From mid-October to late November, you will see the extraction of olive oil thanks to the modern technique of centrifuge.
Then you will participate in an FLAVOR INITIATION, based on exchange and discovery, looking for Provencal fragrances and taste found in olive oil.
Different categories of olive oils will be offered. You will then have to recognize the different types of fruity tastes offered in the Valley of Les Baux and enjoy a quality olive oil!

DESCRIPTION OF THE MILL:
"When you're born in Provence, you cannot live without the scent of the Garrigue, the Mistral, the Sun and of course the Olive Tree"
After living 15 years in Arizona, among American Indians, as owners of a semiconductor company, these farmers decided to come back to Provence.
Lovers of the land and olive trees, they wanted to do as they pleased.
This mill is the result of a project they had at heart since the beginning of their adventure in olive growing.
The mill offers the fruity green and fruity black AOC Vallée des Baux de Provence olive oils, 100% natural aromatic olive oil with herbs de Provence, olives and olive-related products, olive oil jam.

 Duration: an hour and an half.

 THE ECO-FRIENDLY GESTURES OF THE MILL:

- Organic farming, for a large part of the production.

 

- The Castelas estate has been conducting extensive research for 6 years to get the organic label.

 

- The grass is crushed and spread over the fields.

 

- The Castelas estate uses kaolin to protect the olives from fly bites to preserve its organic orchards.

 

- Recycling cardboard and glass.

 

- Watering is not systematic, only when necessary and mostly at night.