AOC since 1999, Haute-Provence olive oil is made in the Alpes-de-Haute-Provence, Bouches-du-Rhône, Var and Vaucluse. Yet it is in the first of these departments that the largest quantity is produced, especially in villages such as Le Castellet, Mirabeau or Corbières.
Haute-Provence olive oil is made only from certain varieties of olive, as required by the AOC. Thus, it is composed of at least 80% Aglandau olives, a variety from the region. The rest is Bouteillan, Picholine or Tanche.
With its fruity and greentaste, reminiscent of the flavour of artichoke or green grass, it's a treat for gourmets! This food of the gods is eaten with all sauces, and is often found in tapenade or anchoïade, typical dishes of southern France.
At Ascension each year, you can enjoy the delights of olive oil from Haute-Provence during the departmental olive tree festival at Gréoux-les-Bains. You can see cutting demonstrations and enjoy tastings. The Brotherhood of Knights of the Olive Tree also attends to award prizes to the best olive oils in the region.