Olive oil from Provence
Le Mas d’Anez, extra virgin olive oil cold pressed
AOC Vallée des Baux de Provence
The best olive oil is cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1% acid or less.
It is considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Our olive oil is produced from our own olive groves with the authorised Provence varieties of olives: Salonenque, Blanquette, Grossane, Verdale.
It is non-filtered to keep the aromas and pressed in one of the best mills in la Vallée des Baux de Provence. It has a delicate, yet fresh flavour and has a taste of almonds, artichokes and fresh herbs. You shall best taste it baguette, hors d’oeuvres, grilled fish filet or in a simple salad. Produced in small quantities, bottled on the estate it is available to our guests and tastings can be organised. It has been reviewed by Gault & Millau magazine as "an authentic 100% artisan extra virgin olive oil" from Provence. Olive oil should be stored in a cool, dark place (20°C) for up to 18 months. Chilled olive oil becomes cloudy. However, it will clear and become liquid again when brought to room temperature. It is available in 50cl bottles or 1 litre cans.
Le Mas d’Anez, Route d’Avignon 13150 Tarascon
E-mail : masdanez@wanadoo.fr
Registered mill n° 1319 M
Olive oil review
Published in "Gault&Millau magazine"
