Olive oil, often nicknamed « green gold, » is much more than just a culinary ingredient. It is a symbol of tradition, health, and quality of life, deeply rooted in Mediterranean culture for centuries.
In southern France, where olive groves bask under the sun and the mistral wind, this precious oil reaches peaks of quality and diversity.
An Ancient and Prestigious Tradition
The production of olive oil in southern France dates back to antiquity when the Romans introduced olive cultivation to the region. Since then, this tradition has been carefully maintained, passed down from generation to generation. Today, olive oil from southern France is recognized worldwide for its excellence and diversity of flavors.
Exceptional Terroir
Southern France benefits from exceptional terroir for olive cultivation. The limestone soils, Mediterranean climate, and sun exposure provide ideal conditions for the growth and development of olive trees. Regions like Provence, the Vallée des Baux-de-Provence, and Corsica produce some of the most prized olive oils in the world, each with its own characteristics and flavor nuances.
A Variety of Flavors
Olive oil from southern France comes in a variety of flavors, ranging from mild fruity to intense fruity, as well as green fruity and black fruity. Each olive variety and production method contribute to creating oils with unique aromatic profiles, ranging from herbal and fruity notes to hints of hazelnut and almond.
A Key Element of Mediterranean Cuisine
In Mediterranean cuisine, olive oil is omnipresent. It is used to dress salads, cook meats and fish, flavor vegetables, and even in pastry. Its subtle taste and versatility make it an indispensable ingredient for those seeking healthy and flavorful cuisine.
An Invitation to Culinary Exploration
Discovering olive oil from southern France is like embarking on a journey through the sunny landscapes and age-old traditions of the Mediterranean. Each drop of oil tells a story of passion, craftsmanship, and respect for nature, making each tasting an unforgettable experience.
Meet a Olive Oil Domain: La Bastide du Laval The birth of the olive oil mill and bastide du Laval estate
The american adventure
Grandchildren of winemakers and farmers, Carine and Roland escape the call of the land and are passionate about entrepreneurship. Coming from the sports world, they created beach clubs for children in the Landes from the 1980s and then decided to try the American adventure, leaving for Los Angeles from 1985 to 1998, where they created three prosperous companies focused on tourism.
Acquisition of the estate
They sold everything, house and companies, and fell in love with a wine estate of about thirty hectares in Provence in Cadenet, a small village in the Luberon. They worked for a few months to reorganize the estate and planted several thousand olive trees.
Entrepreneurial transition
To give the trees time to grow, they relied on their American experience and created Auto Escape in July 1999, a company whose activity is based on a concept still new in France: car rental broker. The company, which prioritizes service quality above all, quickly developed, and 50 employees joined the structure in Pertuis, in the Luberon.
Becoming number 1 in France, it attracted investors, and Roland and Carine COUPAT decided to sell their company when it went public. It was later acquired by Expedia, the world’s leading online tourism company.
Training in the oleology field
In the meantime, the trees had grown, other olive trees had been planted, and today, the estate has 4000 trees spread over 15 hectares. Carine and Roland patiently trained in all olive-growing practices and techniques in France and Italy.
Roland completed his training by obtaining a diploma in oleology from the University of Pharmacy in Montpellier in 2010. He is a certified taster and regularly serves on the jury of prestigious competitions such as the Paris General Agricultural Competition.
First medal at the general agricultural competition
Bastide du Laval olive oils won their first medal at the Paris General Agricultural Competition.
Beginning of recognition
Michel & César Troigros, Michelin-starred chefs, become the sponsors of the mill.
Opening of the mill
The logical evolution naturally led to the creation of an olive oil mill, the heart of the olive-growing activity of a village or region. The Bastide du Laval olive oil mill opened its doors to the public and olive growers on October 27, 2014. This continuous chain mill is equipped with the latest modern oleological technologies. Its vocation is to promote the quality of oils and olive-growing terroirs in Vaucluse and particularly in Luberon.
The extraction technique is done cold. The machine is new and of modern design straight from Tuscany. It is a two-phase mill, that is to say without the addition of water during crushing. This allows the oil to retain most of the aromas contained in the olive.
Adoption by the Élysée palace
Bastide du Laval olive oils are adopted by the Élysée Palace kitchens, the French president’ house.
Family transmission
In 2020, Roland and Carine handed over the reins of the mill to their son Léo, holder of a Master’s degree in Management from SKEMA Business School, the diploma of oleologist, and the status of official taster of the International Olive Council.
Increase in production capacity
The mill is expanding, and a second production line is being added to the existing one to increase production capacity.
We propose a private guided tour of the olive grove, a private guided tour of the mill with presentation of extraction methods, and olive oil tasting.