Provencal olive oil "La Reïalo

The monks of the Abbaye Sainte-Madeleine produce this typical oil of the pastoral area from green olives (mainly from the l’Aglandau variety). The oil presents aromas of fresh herbs and artichoke, intense, young and strong, peppery in the finish. Chefs recommend this oil for pasta dishes, fish and fresh salads.

Three different oils are produced by the Benedictines in Le Barroux. They have given them Provençal names to indicate the different flavors of these oils. This is achieved on the one hand by the selection of the olive varieties, but also by the degree of ripeness of the fruit and any fermentation that precedes the oil production. The latter only has flavor value if it takes place in a controlled and targeted manner. The oils are categorized as "extra virgin olive oil" or "virgin olive oil".

Oil, wine and bread are ancient human foods and have a rich symbolic meaning in Christianity. It is therefore no coincidence that the Benedictine monks of the Provençal abbey of St. Madeleine in Le Barroux dedicate themselves to the production of these three foods and are the only monastery in France to operate an oil mill. Their region between the Dentelles and Mont Ventoux is rich in olive trees, which alternate with vineyards. The cultivation of olive trees also has a very practical significance for the monastery, as it not only creates an increasingly productive agriculture that can be cultivated for generations, but also provides a good field of activity for the monks' manual labor. They have deliberately chosen not to mechanize the olive harvest between November and December. This also protects the delicate fruit and increases the quality of the oil. As long as the plantations are still being established, olives have to be bought in from the surrounding area. How long the olives are stored between harvesting and processing depends on which flavours are to be preserved in the later oil through a different degree of ripeness or even controlled fermentation. The mill with its technical equipment is state of the art in oil milling; the small picture below shows the practical organization of the equipment. This facility is grounded, as it were, by its centerpiece, the heavy Tuscan stone mill made of granite, which corresponds to the centuries-old construction method in the twin arrangement of the two upper stones. Before the oil is pressed out of the olives, the fruit must be crushed under the stones. This olive pulp must not be heated under any circumstances, which could happen if the stones were to run too fast. For this reason, the grinding process is a leisurely affair and takes around 30 minutes per batch. The quality of the oil obtained in this traditional way can now be further improved using modern technology, namely by centrifuging the oil, which primarily separates out any water from the fruit. The oil is filtered as required. As oil production is a seasonal campaign activity, it is a good idea to only bottle the oil depending on the sales situation and to store the oil in large quantities in the absence of oxygen.

Sales description:

Extra virgin olive oil

Ingredients:

Olives 1st grade - obtained directly from olives exclusively with mechanical processes. From controlled organic cultivation.

Storage and preparation instructions:

Store away from light, dry, cool (not in the refrigerator) and away from heat sources.

Origin / provenance:

France

Responsible food business operator:

Artisanat Monastique de Provence Abbaye Sainte-Madeleine 84330 Le Barroux France