From tree to plate: everything you need to know about olive oil, the green gold of Provence!
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Just imagine: you are walking through the hills of Provence, the warm sunlight on your skin, surrounded by the enchanting spring blossom of the olive trees…
Welcome to Provence, where olives are the pride of the region and olive oil is known as green gold. For centuries, growing olives has been an integral part of Provençal culture and history. From the ancient Romans to the present day, growing olives and producing olive oil has remained an essential part of the region. Join us on a journey through the history and culture of this remarkable fruit, and discover why olives and olive oil play such an important role in the heart of Provence.
Olea europaea
How did the Provençal people's centuries-old love for this "nectar of the gods" begin?
The history of olive growing in Provence goes back to the Greek colonisation of southern France in the 6th century BC. The Greeks brought olive trees from their homeland and planted them along the Mediterranean coastline.
Later, in Roman times, olive growing in Provence developed even further. The Romans built large olive presses and mills to turn the olives into oil. Olive oil was already an important product for the Romans, who used it not only for cooking but also as medicine and as a beauty product.
In the Middle Ages, olive growing in Provence was in the hands of the monasteries. They made sure the olive trees were planted and tended and that the harvest was brought in. In the 16th century, olive growing increasingly became a commercial activity, and ordinary farmers began planting olive trees too.
In the 20th century, olive oil production in France received a further boost from the founding of the first cooperatives. These cooperatives allowed small farmers to work together and bring their products to market, so they could compete with larger producers.
Today, France is an important producer of olive oil and has several protected designations of origin (AOPs) for its olive oil, including AOP Provence. This AOP guarantees the authenticity of the olive oil and the quality of its production, and ensures that only olive oil produced in the Provence region may be sold as AOP Provence.
So what does AOP stand for?
AOP stands for Appellation d'Origine Protégée, which means "protected designation of origin" in English. It is a certification label awarded to agricultural products, foodstuffs and drinks that come from a specific geographical area and meet strict production requirements. The aim of an AOP is to safeguard the quality of the product and to protect its authenticity and origin. In France there are many AOPs for different products, including olive oil, wine, cheese and charcuterie.
The areas of Provence where olive trees are grown and olive oil is produced are mainly found in the departments of Alpes-de-Haute-Provence, Var, Vaucluse and Bouches-du-Rhône. In these areas, the climate and soil composition are ideal for growing olive trees and producing high-quality olive oil.
Tanche olive
A wide range of olive varieties
Several olive varieties are used in Provence to make olive oil, including Aglandau, Tanche, Picholine, Bouteillan, Cayon, Salonenque and Verdale. Each variety has its own characteristics and flavour profile, resulting in different olive oils with unique flavours and aromas.
Aglandau: also known as 'verdale de Carpentras'. Its name refers to the shape of an acorn (gland in French). It is one of the main varieties of Provence and gives a fruity oil that is often quite bitter and peppery when young, later developing notes of artichoke and almond.
Tanche: this is the olive of Nyons. You find it almost only in the area around Nyons, in the Drôme Provençale and the north of the Vaucluse. Nyons olive oil is made exclusively from Tanche olives and is protected by an AOP. The olives are black with thick flesh, which makes them ideal for marinating. The oil made from these olives has low acidity and a mild, fruity flavour with a hint of almond.
Picholine: this variety is mainly grown in the Gard, although it is also found in other parts of France's Mediterranean region. Picholines are considered excellent table olives thanks to their unique flavour profile, and are loved by food lovers all over the world. Olive oil made from Picholine olives is known for its distinctive spicy flavour and is often used to give dishes an extra kick.
New harvest, new flavour: how the timing of the harvest affects the quality of olive oil
The olive harvest is a key moment in olive oil production. Depending on when the olives are picked, the flavour of the oil can change. Generally, olives are harvested in autumn, between October and December, when they are ripe and full of flavour. It is important to process the olives as soon as possible after harvesting to obtain the highest quality oil.
Another factor that affects the flavour of olive oil is the harvesting method. Olives can be picked by hand or harvested by machine. Hand-picking can be more labour-intensive, but it can produce higher quality because the olives are selected more carefully and suffer less damage. Machine harvesting can be faster and more efficient, but it can affect the flavour of the oil because the olives are processed more quickly and may be damaged.
Extra virgin olive oil is considered the highest quality olive oil because it is produced by cold pressing, without the use of chemicals or heat. This results in an oil of the very highest quality, with the purest, most unspoilt flavour and aroma. Extra virgin olive oil is also considered the healthiest olive oil because it contains more antioxidants and nutrients than other types of olive oil.
So what is the difference between green and black olives?
Green olives are harvested unripe, while black olives are fully ripe. The colour of the olive depends on when it is harvested and the type of olive tree. Green olives have a firm texture and a slightly bitter, peppery taste, while black olives are softer in texture with a slightly milder, fruity flavour. In general, green olives are used more often in savoury dishes and black olives more in salads and as a snack. The colour of the olive has no effect on the colour of the olive oil.
Olive oil and your health
Olive oil consists mostly of unsaturated fats, mainly monounsaturated fatty acids, and also contains vitamin E. Replacing saturated fat, such as butter, with unsaturated fat such as olive oil helps to lower your LDL cholesterol. That in turn lowers the risk of cardiovascular disease.
Extra virgin olive oil also contains polyphenols. Under EU rules, these contribute to the protection of blood lipids from oxidative stress, provided you have around 20 grams a day of an olive oil with enough polyphenols.
In the large Spanish PREDIMED study, people at high cardiovascular risk who followed a Mediterranean diet with extra virgin olive oil or nuts had fewer heart attacks and strokes than those on a lower-fat diet.
In short: olive oil is no miracle cure, but as a regular part of a varied, Mediterranean-style diet it contributes to a healthy life.
In January 2022 the American journal JACC (Journal of the American College of Cardiology) published a striking study. Harvard researchers followed more than 90,000 American women and men for 28 years. People who used more than half a tablespoon of olive oil a day had a 19% lower risk of dying over that period than those who never or rarely used olive oil. Replacing 10 grams a day of butter, margarine, mayonnaise or dairy fat with olive oil was also linked to a lower risk. Compared with other vegetable oils, the researchers saw no clear difference. This is an observational study: it shows an association, not proof that olive oil by itself makes you live longer. Still, it fits well with what we already know about the Mediterranean diet.
Make your own face mask
Natural beauty: make your own face masks with olive oil and honey
Honey and olive oil have been popular ingredients for homemade skincare for centuries. Together they make a gentle, nourishing mask in no time. Do test it on a small patch of skin first, especially if you have sensitive skin.
Honey and olive oil mask.
Mix 1 tablespoon of olive oil with 1 tablespoon of honey. Apply the mask to a cleansed face and leave it on for 15 to 20 minutes. Rinse off with lukewarm water and pat dry.
To hydrate and soften your skin, try this avocado and oil mask! Your skin will thank you. Peel the avocado and remove the stone, mash it in a blender or with a fork until smooth, add 1 tablespoon of olive oil and mix well, apply the mixture to a clean face and leave it on for 10 to 15 minutes, then rinse the mask off with lukewarm water and pat your face dry with a soft towel.
Boost your shampoo with the natural power of honey and olive oil
Want to enjoy the benefits of honey and olive oil for your hair quickly? Simply add these natural ingredients to your everyday shampoo. Add 10 ml of olive oil and 1 teaspoon of honey to a 250 ml bottle of shampoo, mix well and wash your hair as usual. It's as simple as that!
We have gathered a few interesting facts that will surprise you and brush up your knowledge!
Research links a Mediterranean diet, rich in olive oil, vegetables, pulses and nuts, with less cardiovascular disease.
Olives are naturally bitter, but they are treated with salt, vinegar or water to make them more palatable.
Olive oil is around 70% monounsaturated fatty acids. That makes it a healthy choice for cooking and dressing food.
Vegetable or fruit? Fruit! The olive is a stone fruit, just like the mango, the plum and the almond: a fruit with a hard stone in the middle. They are not related, though. The olive tree belongs to the olive family (Oleaceae), together with the ash, jasmine and lilac. The mango belongs to the cashew family, and the plum and almond to the rose family. So the next time you enjoy a delicious olive, remember that you are actually eating a stone fruit!
As you can see, olives are not only delicious to eat, they are also a source of fascinating facts and stories. Growing, harvesting and processing olives is a centuries-old tradition that is still alive today, giving us one of the healthiest oils in the world: extra virgin olive oil. So the next time you enjoy a lovely salad with a drizzle of olive oil or a plate of juicy olives, you will know there is much more to it than just a tasty bite.
Here's to the olive and everything it has to offer us!