This olive oil is obtained by simultaneously crushing olives and fresh Piolenc garlic. Piolenc is a village in the Vaucluse where 2,000 tons of garlic is produced every year. They celebrate the vegetable during an annual August festival. In Provence, garlic is part of every meal.
Olive Oil with Basil & Mint (organic)
This olive oil is obtained by simultaneously crushing olives, (mainly of the salonenque variety) and freshly picked basil leaves and a touch of mint. CastelineS Olive Oil with Basil & Mint is produced at CastelaS mill at harvest time in November by crushing olives with the leaves of the fresh-picked herbs. The resulting oil exudes the…
Olive Oil with Thyme & Rosemary (organic)
This olive oil is obtained by simultaneously crushing olives, (mainly of the Salonenque variety) and fresh thyme and rosemary. CastelineS Olive Oil with Thyme & Rosemary has a seductive garrigue scent, making it the quintessential oil for meat. Branches of wild thyme and rosemary, freshly picked by hand in the garrigue scrubland, are added during the extraction…
Olive Oil with Citron (organic)
This olive oil is obtained by simultaneously crushing olives (mainly of the Salonenque variety) and fresh Corsican citrons. The olives and citron blend at the beginning of the oil production process rather than during a post-production infusion. The Corsican citrons are known for their exceptional fragrance which develops as the fruit matures. These characteristics then…
Classic Extra Virgin Olive Oil
A genuine Provencal oil, from the orchards of Jean Benoit and Catherine Hugues in Les Baux. Olives are early hand harvested and cold pressed to reflect the true Provencal terroir (this is an AOC Vallee des Baux de Provence olive oil).
Noir d’Olive Virgin Olive Oil
This oil revisits the age-old traditions of Provence. The olives are hand-picked only when fully ripe. They are then stored in containers without oxygen for three days to ignite the fermentation process, recreating the taste of preserved black olives.