Aglandau Olive Oil Bottle Container
Our bottle containers of Aglandau olive oil are for people who use this olive oil regularly. Our best customers will use several containers of this special oil each year.
Aglandau olive oil is a monovarietal olive oil entirely produced from olives from our orchards in Provence and pressed right here in our Château Virant mill under the direction of Christine Cheylan, director of the estate and internationally recognized oleologist.
This oil comes from Aglandau olive trees, which are native to Provence and typical of the south of France.
Aglandau olive oil is a powerful, unique oil. Its intense flavor is nuanced and balanced, containing herbaceous aromas of artichoke, fresh grass, and tomato.
The bitter, bold accents present in this oil contribute to its powerful taste and also guarantee its potential as a natural antioxidant. These two qualities also help to conserve the oil over time.
This powerful oil accompanies dishes of character. Both raw and cooked, it partners well with arugula, mozzarella, tomatoes, and ratatouille and other vegetable dishes. It also compliments anchovies and aioli nicely.
Château Virant has an HVE 3 certification issued by the French government. This distinguished label is only obtained after having reached the highest level of environmental certification for farms. This label signifies sustainable production and practices with careful management of natural resources.
Aglandau olive oil from Château Virant regularly obtains gold and silver medals at the Concours Général Agricole of Paris and Concours PACA.
The Concours Général Agricole de Paris allows farmers to compete against their peers who produce similar products. Each year, Château Virant wins medals in this competition for its wines and oils, making it one of the most awarded estates in France.
In addition to the CGA, the Aglandau olive oil regularly medals in the competition of oils from the South Provence-Alpes Côte d'Azur (PACA) region. This regional competition rewards producers from the PACA region, which accounts for more than 2/3 of the French olive oil industry. This competition presents an array of products from Provence, allowing artisans from throughout the region to showcase their bounty for judging. The jurors are all knowledgeable professionals, which grants greater significance to the winners.
Finally, in 2020, Aglandau olive oil won a silver medal in the Olive Oil Japan competition.
An international competition, where global entrants compete against the over 700 extra virgin oils produced in Japan. Medaling in this particular competition recognized Château Virant as a strong player in the international olive oil industry.
All of our olive oils are labeled Olive Oil from France. This is our guarantee that our select olive oils are made from olives harvested from the olive groves at the Château Virant estate, in the very heart of Provence.
How it's made
Before harvesting our Aglandau olives, we carry out maturity tests to ensure organoleptic perfection. Then, we harvest trees planted exclusively with the Aglandau variety. We immediately press the olives in order to preserve the natural properties of the fruit in order to create the purest oil. The sooner the pressing occurs after harvesting, the better the quality of the oil will be.
Once pressed, our oils are kept in climate-controlled tanks under nitrogen until bottling. We only package individual bottles of oil once we receive an order to guarantee optimal conservation of our overall oil. At Château Virant, we only sell vintage oils, which means we only offer fresh oil made from the olives that were harvested that year.
Store oils in a cool, dry place to maintain the subtle flavors and nutritional benefits. By following these simple precautions, the taste qualities will not be compromised and the shelf life of the oil can be extended.
Living Heritage Company
Thanks to its renowned oil mill, which is one of the largest in France, the Château Virant is the first estate in France to have been awarded the Entreprise du Patrimoine Vivant (EPV) label.
A little bit like monuments designated as national heritage sites, this label recognizes companies that serve as representatives of excellence in French craftsmanship and enterprise.
Culinary College of France
Since 2018, all of our olive oils have been recognized by the Culinary College of France. Created by internationally renowned chefs Alain Ducasse, Thierry Marx, Joël Robuchon and Yannick Alléno, this institution promotes French gastronomy throughout the world. With its judiciously recognized products, the Culinary College of France celebrates the heritage of French artisanal cuisine.
|Appellation of origin||Olive oil from France, Provence region, France|
|Vintage||Current year's vintage|
|Dominant aromas||Artichoke and fresh herb|
|Area||Of the 42 hectares of olive trees on the property, 20 hectares are planted with the Aglandau variety.|
|Location||The orchards of Aglandau are on the communes of Lançon de Provence, La Fare-les-Oliviers and Velaux, in the Bouches-du-Rhône region.|
|Planting density||We do not plant more than 333 olive trees per hectare on average in order to allow our trees to flourish.|
|Floors||The Terroir of Château Virant is clay-limestone.|
|Date of harvest||The Aglandau is harvested from mid-October to mid-November for its intense green fruitiness.|
|Type of crop||The entire estate is certified High Environmental Value Level 3 (HVE3), the most demanding sustainable agriculture there is.|
|Oliveraie||The Aglandau olive oil is obtained exclusively from the olive trees of the property.|
|Age of the olive trees||The oldest olive trees are from the 1956 frost, the youngest are already 15 years old.|
|Sorting||The olives are visually selected, thinned out and washed before crushing.|
|Performance||Our average yield is 6 t/ha.|
|Type of pressing||First cold extraction Continuous chain 12 hours after harvest|
|Type of filtration||Plate filter|
|Smoke point temperature||210°|
|Oleic acidity||< 0,3|
|Peroxide value||< 8|
|Type of fruitiness||Intense green fruity|
|Type of harvest||The olives are harvested with vibrating combs. The methods of harvesting by vibration of the trees are prohibited because they damage the rooting of the trees.|
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Rachid D. published the 30/06/2022 following an order made on 18/06/2022
Huile qui me rappelle mon enfance dans le midi. Vous avez gagné un client à vie. Merci 🙏
Lionel A. published the 15/06/2022 following an order made on 29/05/2022
Ne souffre aucune comparaison.
Jean-Michel M. published the 08/06/2022 following an order made on 28/05/2022
Très bonne huile
Catherine D. published the 07/06/2022 following an order made on 25/05/2022
bravo super huile d'olive, je suis enchantée de cette commande
Michèle D. published the 22/03/2022 following an order made on 10/03/2022
PRODUIT QUE JE SUIS DEPUIS PLUSIEURS ANNÉES, JAMAIS DÉÇUE.
aleth Marie L. published the 15/03/2022 following an order made on 04/03/2022
tres bon rapport qualité prix.
Christian B. published the 10/03/2022 following an order made on 27/02/2022
Au top excellent
William R. published the 23/02/2022 following an order made on 12/02/2022
La meilleure huile actuellement. Nous n'utilisons que celle-ci.
Jean-Marie G. published the 20/01/2022 following an order made on 09/01/2022
Avez vous des points de vente sur Paris régions parisiennes. Merci
Nous avons de nombreux points de vente sur Paris notamment à la Grande Epicerie, à la Fayette Le Gourmet ou au Printemps Haussmann. Notre huile d'olive Aglandau n'est pas distribuée dans ces points de vente car il s'agit d'une production monovariétale particulière. Si vous souhaitez exclusivement ce produit mieux vaut commander sur notre site internet ou par téléphone.
A quelle date sera commercialisée l'huile nouvelle ?
Bien à vous
Bonjour, nous commercialisons déjà l'huile nouvelle.
Nous transformons nos olives au mois d'octobre tous les ans, l'huile nouvelle est donc vendue dès que cette transformation est effectuée, c'est à dire sous un mois après leur arrivée dans notre moulin.
Pour des raisons de qualité, nous ne commercialisons jamais d'huile du millésime précédent à partir de l'arrivée en cuve de notre dernier millésime.