|
|
The Mill's Gold
 |
Our olive oil
|
|
The taste, the color and clarity depends on the variety, the nature of the soil where the olives were harvested, the type of tree and the climatic conditions. Our Olive Oils classified "vierge extra", are well balanced, and have distinctive aromas between greenery and fresh fruit,
All our Olive Oils are extracted and packaged at the mill from olives freshly harvested. It should be noted that olive oil must be stored away from heat and light.
|
 The "AOC Huile d'olive de Provence"
|
In mouth, the fruity is intense and characterized by the herbaceous and crude artichoke. At the end in mouth, prickly can be present.
|
The " Ribier " or " Plant de Callas "
|
Emblematic Variety of Callas's surrounding area, this small round olive gives an unique and smooth oil to the aromas of greenery and artichoke, leaving a slightly prickly taste in the bottom of the mouth.
|
The "Huile d'olive de France"
|
joining of various olive varieties (cayet roux, picholine, ribier...) which offers a sweet fruity oil with the aromas of almonds and apples.
|
|
Olive oil classification from the Moulin de Callas
|
|
All our olive oils are characterized by a taste "green fruity" and are classified " extra virgin". For optimum conservation, they must be kept away from heat and light.
Official classification of oils:
The rate of acidity and the index of peroxide (level of oxidation) are the two principal criteria which makes the classification of the oil possible : extra virgin, virgin, refined category...These indicators must be as low as possible to guarantee the quality of the olive oil and its good ageing. Tasting is the parameter impossible to evade which finalises classification.
|
From an aromatic point of view:
Green Fruity:
A "green fruity" olive oil results from olives not having undergone any storage before grinding. The flavours of these olive oils "fruity green" are dominated by herbaceous tastes. We can find artichoke and various green fruit flavours. From a structural point of view, these oils may have bitterness or/and ardour (sharp and biting) which testifies to the freshness of olives at the time of the grinding).
The ardour and the bitterness are due to the presence of polyphenols (antioxidants). With time, "green fruity" oils will mellow. This type of oil is classified "extra virgin".
|
|
Organoleptique characteristics
The tasting of a virgin olive oil allows to define its specific organoleptiques characteristics according to the soil and the variety, "virgin olive oil" present a wide aromatic flavor.
In gastronomy, it is interesting to use, within the wide variety of taste, the best combinations of oil and food to highlight your dish.
|
|
Characteristics
|
Deshes
|
Advice of the "moulinier"
|
|
Olive oil in the aromas sweet and subtle
|
Fishes, poultry, cooked vegetables, pastries, desserts, sweet creams
|
Petit Ribier
|
|
Olive oil in the well distinguished long aromas
|
Shellfishes, cooked and raw vegetables
|
Petit Ribier
|
|
Olive oil in the long and complex aromas
|
Red meats, lamb, game, starchy foods
|
Mix of varieties
|
Our public rates at the boutique of the Mill as of November 1st, 2007
|
|
Olive Oil from France "extra virgin", price including all taxes
|
Huile d'olive de France
|
|
Bottle 10 cl
|
3.70 €
|
|
Bottle 25 cl
|
6.90 €
|
|
Bottle 50 cl
|
10.30 €
|
|
Bottle 75 cl
|
13.50 €
|
|
Bottle 1 litre
|
15.50 €
|
|
Aluminium can 25 cl
|
7.40 €
|
|
Aluminium can 50 cl
|
11.00 €
|
|
Aluminium can 1 litre
|
16.30 €
|
|
Aluminium can 2 litres
|
31.00 €
|
|
Aluminium can 3 litres
|
45.00 €
|
|
Plastic tin 5 litres
|
73.00 €
|
|
Aluminium can 5 litres
|
75.00 €
|
|
AOC Huile d'olive de Provence
|
|
Bidon fer 50 cl
|
12.10 €
|
|
Bouteille 75 cl
|
15.00 €
|
|
Bidon fer 1 litre
|
18.40 €
|
|
Bidon fer 2 litres
|
36.00 €
|
|
Bidon fer 5 litres
|
82.00 €
|
|
|
|
|
|
