Vallée des Baux de Provence AOP Olive Oil

Green-fruity AOP Vallée des Baux Olive Oil from Castelas

The AOP Vallée des Baux de Provence olive oil from Castelas is a cuvée made from four traditional olive varieties grown on the slopes of the Alpilles. This "fruité vert" tastes fresh, reminiscent of raw artichoke and apple, with a delicate bitterness and a light pungency.

The AOP Vallée des Baux de Provence olive oil is the classic choice from Castelas, an extra virgin olive oil from Les Baux, presented in a 500 ml dark glass bottle. An oil only receives the AOP seal—the Protected Designation of Origin—after rigorous analysis and tasting by a jury.

Artichoke, apple, and a peppery tingle

You can instantly recognize this Provençal olive oil by its fresh green color when drizzled on a piece of white bread. The French call this style "fruité vert" (green-fruity), and it thrives on its freshness.

The bitterness remains subtle, and the pungency only manifests after a few seconds as a peppery tingle in the throat. This creates a perfect balance between fruitiness, bitterness, and spice, allowing even delicate dishes to retain their own distinct flavors.

Each olive variety rests in its own tank

In the valley of Les Baux, these varieties have grown side by side for generations, cross-pollinating one another. The Salonenque serves as the backbone of the cuvée, providing a golden color and gentle fruitiness. The Aglandau, known locally as Béruguette, contributes notes of artichoke and a freshness that keeps the oil vibrant for a long time. The Grossane adds finesse and a hint of tomato, while the Verdale is scattered throughout the groves.

Each variety is harvested at the peak of ripeness, with the team at Castelas tasting the olives directly from the tree. At the mill, every variety rests in its own tank until they have all been tasted and are blended into the final cuvée, much like the ingredients of a gourmet dish. This is how the olive oil from Provence maintains its quintessential Castelas character year after year.

Work in the mill begins at first light

Within six hours of harvest, the olive oil for the "Classic" is extracted using cold, purely mechanical processes to preserve its green, vegetal character. The harvest runs from mid-October to the end of November, using combs to strip the olives into laid-out nets. Early in the morning, oil miller Anthony sorts the fruit from the groves, checking every batch and monitoring the temperature.

Castelas has earned ten gold medals for its "Classic" at the Concours Général Agricole in Paris, the first in 2002 and the most recent in 2019. In addition, it won gold at the 2018 and 2019 New York International Olive Oil Competitions and first place in the medium-fruity category at the 2006 "Der Feinschmecker" olive oil awards.

Provençal olive oil served raw over vegetables and fish

Castelas describes the "Classic" as delicate, complex, and harmonious, recommending it be used raw, drizzled as a fine thread over a finished dish. Pour it over steamed green beans, new potatoes, or a piece of fish, over fresh tagliatelle, or a green salad. It is equally excellent with raw vegetables and cheese, and even better with sardines from France.

The built-in pourer on the CastelineS Classic allows the oil to flow in a thin stream, while the dark glass keeps light at bay. Store the bottle in a cool, sealed place after opening. We share more about the mill under Castelas, and you can find more oils from our range in the olive oil category.