Gold Medal, National Competition of Olive oils, Nyon 2017

Silver Medal, Concours General Agricole de Paris 2017

Gold Medal, Concours Paca 2016

Gold Medal, Concours General Agrigole de Paris 2016

Producer: Moulin Castelas

After spending several years in the Southwest United States, Catherine and Jean-Benoît Hugues returned to their native Provence in 1997 to live their passion: the cultivation of olive trees. Today, they produce olive oil from 110 acres of groves in the Appelation d’Origine Protogee of the Vallee des Baux de Provence and 160 acres on the Plein de Crau. The olive oils have the character terrior of Les Alpilies, with olive varietals typical of the region: Salonenque, Aglandau, Grossane and Verdale. Their careful tending to the olive craft produces oils that are regularly rewarded at The Concours Général Agricole Paris, and the National Competition of Olive Oils, Nyon.

Area: Les Baux Provence, France

Olive(s): Salongeque, Aglandau, Grossane, Verdale

Harvest: first week of October through December

Harvest Method: Hand-picked

Extraction Method: cold press, within 6 hours of harvest

Color Notes: Dark green with light yellow tones

Tasting Notes: Flavors of raw artichoke, almond, with notes of the tomato plant. Light olive flavor with a slight peppery note after a few seconds on the palate.

Personal Notes

The only olive oil we use when we make the ratatouille recipe that one of our favorite French chefs, Roger Vergé, was kind enough to share many years ago when we had one of the best meals ever at his incredible restaurant in Mougins. It’s also our go-to for a classic vinaigrette, and for pan-frying fish and seafood.