Fruity Ripe Olive Oil

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Our fruity ripe olive oil is an artisanal blend of olives harvested from the orchards of our estate. Immediately after picking, the fruit is cold pressed in order to preserve the natural properties within.

This oil comes mainly from the Salonenque and Aglandau olive varieties native to Provence.

Salonenque is a variety originating from Salon de Provence. It has been cultivated there for hundreds of years and supplies the inhabitants of the region with oil and olives.

Aglandau is found in the Baux valley, in the Gard, and also on the outskirts of Marseilles and Aix-en-Provence.

To make this type of olive oil, we use the same olives that we use to make our fruity green olive oil. However, we harvest the olives for this oil at a later date, which produces a smooth oil with an apple-like aroma.

Pairings

This “round,” soft oil works best with delicate dishes. Delicious both plain and as part of a cooked dish, it can be enjoyed with all types of savory and sweet meals. It is also ideal in desserts as a butter substitute.

Environmental distinction

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.

Awards

The ripe fruity olive oil of Château Virant is an annual award winner at the Concours Général Agricole in Paris and the Concours PACA.

The Concours Général Agricole in Paris allows farmers across France to compete against their peers in select categories. Year after year, Château Virant continues to medal with its wines and its olive oils, making it one of the most awarded estates in all of France.

In addition to the CGA, our fruity mur olive oil wins medals every year in the South PACA region's oil competition.

In addition to the CGA, our fruity ripe olive oil annually medals in the competitive South Provence-Alpes Côte d’Azur (South PACA) region, which accounts for more than ⅔ of French olive oil production. This competition, highlighting the bounty of the region, is judged by highly skilled industry professionals giving the medal special significance.

Origin

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

The making of our fruity ripe olive oil begins with a late harvest. The color of the fruit and the taste of the fruit on the palate are good indicators of maturity. Once harvested, the olives are transported by tractor to our mill where they will be pressed within 12 hours of being picked. To ensure this process, our mill operates 24 hours a day during olive harvesting season.

Upon arrival at the mill, the olives are washed, pitted, and peeled. Next, they are pulped, with oil separated from the flesh of the fruit by means of centrifugal force. Before being taken to the tank for bottling, the oil is filtered.

All of our tanks contain olive oil only from the current year. At Château Virant, we do not sell olive oil from previous years because to do so would compromise our quality standards.

Storage

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.

National distinction

A 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.

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