In Provence, the south of France, olive oil isn’t simply a cooking ingredient, it is known as Liquid Gold. For centuries, the Provençal rugged landscapes have been turned into silver-leafed olive groves. If you want to immerse yourself in the flavours of the region, learning how to taste and appreciate liquid gold is the perfect place to start.
What Makes Provençal Olive Oil Unique?
As with local wines, olive oil in Provence is tied to terrior, the unique combination of geography, soil, and climate. The region’s limestone soil, summer sun, and mistral winds, create a stressful environment for olive trees. This stress forces the trees to produce olives with concentrated flavours, and a high level of healthy antioxidants.
In order to protect the quality of Provençal olive oil, the region has introduced numerous certifications, guaranteeing the oil was grown, harvested, and pressed locally using traditional methods.
These Appellation d’Origine Proteggee (AOP) certifications include:
- AOP Huile d’Olive de Provence
- AOP Vallee des Baux de Provence
Key Olive Varieties Used in Provence
One bottle of olive oil in Provence is often crafted blending several local olive varieties, introducing its own personality to the dish or table. These include:
- Aglandau – a robust structure that contributes a fiery peppercorn finish with notes of artichoke
- Salonenque – a mild olive that has a velvet and smooth texture and a delicate green apple taste
- Bouteillan – fresh and herbaceous flavours and aromas
- Grossane – a versatile variety offering a subtle sweet undertone of citrus and dried fruit
How Provençal Olive Oil is Produced
The production of a high quality Provençal olive oil is a race against time, involving:
- Harvesting – olives are harvested in late autumn using hand held rakes and nets
- Washing – within hours of harvesting, the olives are cleaned of leaves and washed in the local mill, preventing the risk of fermentation
- Cold pressing – the olives are crushed into a thick paste and spun to separate the oil from the solids and water. The top tier is extracted without chemicals or high heat to preserve the raw flavour and health benefits, under the regulations of the local certification.
A Step-by-Step Olive Oil Tasting Guide
Olive oil tasting involves a specific and sensory technique used by professional sommeliers. Our step-by-step olive oil tasting is a five step process:
- Pour a tablespoon of oil into a small glass
- Cup the bottom of the glass in one hand and cover the top with the other, swirling gently for around a minute to warm up the oil, releasing its natural aromas
- Remove your hand and brings the glass to your noise, taking a deep breath and identifying what you smell
- Take a small sip, but do not swallow. Draw air through your mouth, aerating the oil and spreading it across your palate
- As you swallow, pay attention to the back of your throat and the sensation you feel.
Common Flavours and Aromas to Look For
Provençal liquid gold fall into two distinct style categories:
- Fruite Vert (Green Fruity) – olives harvested early in the season that are pungent and vibrant. Expect aromas of freshly cut grass, raw artichokes, and green tomato leaves, with a pepper undertone
- Fruite Noir (Black Fruity) – traditional Provençal specialities made from olives slightly fermented in controlled conditions prior to pressing. These oils are not bitter or peppery, they are smooth and creamy. Expect and undertone of cocoa, sourdough bread, truffle, and black olives
Food Pairing Recommendations
To make the most of your Provençal liquid gold, we recommend pairing them as follows:
- Green fruity oils – based when used as a finishing oil over grilled fish, steamed summer vegetables, goats cheese, or garden salads, allowing the peppery flavour to stand out
- Black fruity oils – ideal when used with hearty dishes. These oils can be drizzled over slow-simmered ratatouille, mashed potato, mushroom risotto, or over vanilla ice cream
Tips for Buying and Storing Provençal Olive Oil
When it comes to buying and storing olive oil from Provence, you will want to ensure the following:
- Buy your favourite olive oil in a dark glass bottle or tine, as light can destroy the olive oil
- Olive oil does not improve with age, so ensure you check for a harvesting date. It should be consumed within twenty four months of production
- Keep your olive oil in a cook, dark cupboard away from sunlight and heat. Use it within three months of opening for optimal flavour.
Conclusion
When you take the time to taste olive oil from Provence, you are introduced to the heart of Mediterranean lifestyles, simple, high quality ingredients that are made with pride. Liquid gold is used extensively in Provençal cooking and if you want to introduce the flavours of southern France’s countryside in your kitchen, give Cooking Classes in Provence a call today.
