Of yellow straw to the ambré green, softness with fruity, the olive oil exploits all the range of the tastes and the colors. Its perfumes are very subtle like those of a high-class wine and depend, not only of the varieties of olives used, their soil of origin, but also of the "know-how" of the Oil Maker "moulinier", bus, as in the case of the wine, each manufacturing unit has its own originality.

Two main categories are to be distinguished:

THE GREEN FRUITE: the flavours of artichoke, apple, pear, sheet of olive-tree, grapefruit, fresh almond... of it are characteristic, they are often accompanied by ardence and bitterness.

THE RIPE FRUITE: the flavours of underwood, cocoa, truffle, ripe fruit to very ripe, dry fruits (almonds) are typical. These oils are soft (the bitterness and the ardence miss).

The olive oil of the Mill Jean-Marie Cornille is a typical example of fruity ripe.

the virgin olive oil is an oil obtained starting from the fruits of the olive-tree, only by mechanical or physical processes. It is not used any solvent, nor proceeded chemical. No mixture is made with other oils. One distinguishes:

EXTRA VIRGIN OLIVE OIL: of perfectly irreproachable taste (organoleptic note * higher or equalizes to 6, 5/10), its acidity perhaps higher than 1%.

VIRGIN OLIVE OIL: of irreproachable taste (organoleptic note * higher or equalizes to 5, 5/10), acidity cannot exceed 2%.

* gustatory evaluation data by an expert jury.

Olives manufactured by the mill Jean-Marie Cornille:

The Salonenque 48 % : She draws her name from "living-room of Provence". The tree is sober, resistant to the dryness, the port is falling down. The gatherer must during harvest as of September, Trier the fruits on the tree to let those of the small gauges there continue their maturity until November when they are collected for the production of olive oil, on which it confers consistency. The oil yield is good, variable from 18 to 22 %. This fruit also is used for the confectionery.

The grossane 20 % : Pulpy and of beautiful size, frequent in the Rhone delta, it has flavours of underwood and of grapefruit, its oil is soft. The tree is vigorous, its setting with fruit is long, the port is set up. The fruits not collected for the production of olives of table are directed towards the mills with oil, the output varies from 15 to 17 %. the trees of Grossane varieties are very numerous on the commune of the Baux de Provence.

The béruguette 20 % : The angladaou, locally fore-mentioned Béruguette, its destination first is the production of olive oil, with outputs suitable of 19 to 22 %. the production of the tree is good. Oil is of a characterized green which gives him prolonged capacities of conservation. Use in confectionery.

The verdale 8 % : Typical the south of the department "Bouches du Rhône, it resists the cold correctly. Long fruit, perhaps used for the confectionery (green olives) or for the production of olive oil, with outputs which vary from 15 to 18%.

The picholine 4 % : Small and pointed, it is most widespread in France, in Languedoc in particular. Consumed like "olive of table", green or black, it gives moreover one fruity and slightly bitter oil.