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It's in the heart of the "Vallée des Baux", land of the olive tree,
where is hidden, in Maussane--Les-Alpilles , an old building of
the XVIIIth century : "THE MILL Jean-Marie CORNILLE " The
olive oil is extracted according to the old traditions. The five
varieties of olives, only picked in this valley, are harvested from
November to January.
They are crushed under the granite millstones and form a paste which
is distributed on round mats, these ones are piled up by 80 and
pressured, retaining the solid part of the paste (the olive marc
:the olive pulp and the crushed cores remain) and let escape the
liquid element composed of oil and vegetable water. Then, the oil
is separated and stocked in vats where it settles naturally without
any filtration. This one and only cold pressure, according to a
simple, traditional and ancestral method, allows to obtain a natural,
soft and very fruity flavoured product with a lovely gilded green
colour.
See Oil Making
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THE OLIVE TREE, A GIFT OF THE GODS… ____________________________
Tree of legends and the Gods, introduced in Provence by the Greeks
thousands of years ago, the olive tree characterises our southern
landscapes. The olives, pressured coldly according to traditional
process, give the only oil, which is entitled to the denomination
" Natural Product ". Appreciated for its culinary qualities, the
olive oil is a benefit for health and an ally of the body care.
Read " The virtues of the olive oil ".
THE OLIVE OIL IN THE COOKING
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Its culinary qualities are particularly beneficial in the uncooked
state, nevertheless they are particularly beneficial in the hot
state :fish, meats and vegetables, prepared with olive oil acquire
an incomparable taste. Flavoured with herbs of our Provence, it
makes " sing " the goat cheese.
See Recipes
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THE OLIVE OIL, HEALTHY FOOD
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Thanks to its composition of fatty acids, the olive oil is, among
the fat food, the most tolerated by the stomach because it do not
slow down the secretion in acid. It furthers the evacuation of the
gall-bladder and allows a better digestion of food known as heavy
to digest. The olive oil contains an acid which activates the absorption
of calcium, the carrying over of the vitamin D and increases the
osseous density. With this high monounsaturated fatty acid level,
it is the best source of health and prevention against cardiovascular
diseases. Five times richer in vitamin E than butter, it delays
the ageing of our organs and our tissues and is essential for the
development of the brain.
Read " The virtues of the olive oil ".
THE OLIVE OIL AND THE BEAUTY
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Its uses in the domain of the beauty are countless :it keeps the
muscles elasticity, the freshness of the colouring, the softness
and delicacy of the skin, the flexibility and brightness of the
hair.
Read " The virtues of the olive oil ".
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