This oil conjures up the sea and the sunshine of Provence, with the delicate freshness of thyme and the juicy edge of lemon. Almost tastes like the holidays. Great on whitefish and bread.
Region: Provence
Olive Oil with Lime Leaves
An original idea from pastry chef Brandon Dehan, this olive oil gives a cheerful and zest of fresh lime leaves to a fruit salad or white fish filet – a truly gourmet experience.
Olive Oil with Black Garlic
An oil pressed with black garlic and Castelas’ famous Noir d’Olive made from matured and fermented olives, this will give a spicy touch of savory garlic and candied olive to any dish.
Olive Oil with Lemongrass
Lemongrass is ready for harvest in November with the olives, and it adds a tangy freshness to the oil. Sweet, floral, and lemony – great on more exotic dishes or even in cocktails.
Olive Oil with Chili Pepper
This oil is crushed with the Espelette chile. Add a few drops to shellfish and seafood, or a warm bowl of pasta. Its bright color and spicy punch will delight.
Olive Oil with Garlic
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
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
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
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).