Aglandau olive oil

Powerful and complex, this oil is a fabulous discovery!

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Aglandau olive oil is a single variety olive oil produced entirely from olives grown in our orchards in Provence and pressed in our mill under the supervision of Christine Cheylan, director of the estate and internationally recognized oleologist.

This oil comes from Aglandau olive trees. This typical variety of South of France distinguishes the olive oils of our region from its competitors by its power.

The Aglandau olive oil is intense in fruity vegetable, balanced and harmonious. In the mouth, it has pronounced herbaceous aromas, such as raw artichoke, grass or freshly cut grass, tomato plant.

The bitterness and the ardence are present and contribute to its gustatory power and guarantee its potential of "natural" antioxidant. These two qualities are also the guarantee of the good conservation of oils in time.

Data sheet

Appellation of origin	Olive oil from France, Provence region, France
Assembly	Aglandau
Vintage	Current year's vintage
Oil intensity	Intense
Medal	Gold
Dominant aromas	Artichoke and fresh herb Plant Powerful
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.
Mention	Extra Virgin
Type of pressing	First cold extraction Continuous chain 12 hours after harvest
Dress	Light green
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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5 /5

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BRUNO C. published the 20/04/2024 following an order made on 08/04/2024

5/5

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