PDO Aix-en-Provence OLIVE OIL
This PDO olive oil is designed for those who consume large quantities of olive oil year round. These 3 and 5L bottles are for our greatest enthusiasts to ensure that they are never without this much celebrated “green gold.”
This oil is made from olives harvested exclusively in our orchards in Provence. These olives are pressed in our mill in the heart of our estate.
This oil, pale green in color with golden notes, presents a dominant aromatic palette of fresh grass, foliage, green apples, and almonds.
Its structure is complex, smooth, and balanced. It’s slightly bitter ardor only contributes to its robust taste.
The olives that are used to produce this oil are picked early in the season and immediately processed at the mill to ensure this unique flavor.
Christine Cheylan is responsible for the production of all of the estate’s oils. In the mill, she processes the fruits that her brother Pascal has so carefully tended throughout the year. In a careful process, she extracts the oil from the fruit and filters it carefully to produce a pure, distinct oil.
The history of the most awarded olive oil in France
Each year, from the 36 hectares of olive trees on the estate, we harvest a variety of olives to process. Each type of oil may vary slightly, depending on the time of the harvest, the blending of varieties, and the weather of a particular year. No matter the conditions, come harvest time, our tanks are always full. Some will offer rounder, more complex oils, while others will be full with lighter, more herbaceous oils.
The oil offered in this large-volume container is our personal favorite, the one that we use at our own table. It is the indisputable favorite of the Cheylan family.
And such agreement is not easy in a family with very different personalities!
We often use this oil to dip with bread as an aperitif. We also use it in family recipes, and as a finishing touch to a special dish. It is the one oil that unites us, and it is the one that we share with our friends.
Both raw and cooked, this olive oil is remarkable with all types of salads, vegetables, and fish. It also pairs well with white and red meats, especially lamb. This oil is ideal for any purpose without question.
Château Virant has been issued an HVE3 certification by the French government. This label is only obtained after achieving the highest level of environmental certification for farms in France. This label identifies farms that adhere to sustainable production standards and careful management of natural resources.
Since its creation in 1996, the PDO Aix-en-Provence Château Virant olive oil has been awarded the gold medal at the Concours Général Agricole de Paris, making it the most awarded oil in France.
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 PDO Aix-en-Provence olive oil regularly wins the gold medal 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.
Aix-en-Provence PDO olive oil was also awarded a silver medal in 2020 at the London Olive Oil competition, a competition of the best European olive oils.
This particular competition is intended only for professionals and thus allows importers to obtain reliable technical information about the quality of the oils.
Also in 2020, PDO Aix-en-Provence 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 sold in Japan. Medaling in this particular competition recognized Château Virant as a strong player in the international olive industry.
Finally, PDO Aix-en-Provence olive oil is regularly presented at the Mario Solinas Competition, which is the competition of the International Olive Council of Madrid.
This particular competition may be the most demanding competition of all because the oils are judged by international “test panels” established by the International Olive Council. At each presentation, the PDO Aix-en-Provence oil has been highly awarded, winning several gold and silver medals.
All our olive oils are labeled Olive Oil from France. This is our guarantee that they all come from the orchards of Château Virant, in the heart of Provence.
How it's made
To make our PDO Aix-en-Provence olive oil, we begin by visually checking the quality of the olives that arrive at the mill. We remove the berries and discard any damaged fruit.
The olives are then stripped of their leaves, washed with clean water, and crushed.
The resulting paste is kneaded and then the oil is separated mechanically by means of centrifugal force.
Next, our oils are placed in vats where they are filtered and then assembled. Finally, they will be bottled and packaged for sale.
At Château Virant, we only sell vintage oils, which means we only offer fresh oil made from the olives that were harvested in the same year.
Keep oils away from light and heat to maintain the subtle flavors and nutritional benefits of the oil. By following these simple precautions, the taste qualities will not be compromised and the shelf life of the oil can be extended.
A Living Heritage Company
Thanks to its oil mill, which is one of the largest in France, Château Virant is the first estate to have been awarded the Entreprise du Patrimoine Vivant (EPV).
Like monuments designated as national heritage sites, this label recognizes companies that serve as representatives of excellence in craftsmanship.
Culinary College of France
All of our olive oils have been recognized by the Culinary College of France. This institution, created by internationally renowned chiefs such as Alain Ducasse, Thierry Marx, Joël Robuchon and Yannick Alléno, participates in the promotion of French gastronomy throughout the world. Through rigorous judging, the Culinary College of France awards products that celebrate both the heritage and the future of French cuisine.
|Appellation of origin||Olive oil from France, Protected Designation of Origin Aix en Provence|
|Assembly||Salonenque, Aglandau, Picholine, Grossane, Verdale des Bouches-du-Rhône|
|Vintage||Current year's vintage|
|Dominant aromas||Fresh herbs, green apples and almonds
|Area||This oil is made from 42 hectares of olive trees.|
|Location||The orchards are located in the communes of Lançon de Provence, La Fare-les-Oliviers and Velaux|
|Planting density||Our rows of olive trees are spaced 6m apart from each other and the trees in the same row have an average spacing of 5m.|
|Floors||The soil is clay-limestone|
|Date of harvest||The olives are harvested from mid-October to the end of November depending on their maturity|
|Type of crop||The entire estate is certified High Environmental Value Level 3 (HVE3), the most demanding sustainable agriculture there is|
|Oliveraie||Aix en Provence PDO olive oil is produced from the orchards of Château Virant|
|Age of the olive trees||The oldest are from the 1956 frost and the youngest are over 15 years old.|
|Sorting||After a first visual selection, the olives are thinned out, washed to remove all impurities before being crushed|
|Performance||Yields vary between 4 and 8 tons/ha|
|Type of pressing||First cold extraction Continuous chain 12 hours after harvest|
|Dress||Pale green with gold highlights|
|Type of filtration||Plate filter|
|Smoke point temperature||210°|
|Oleic acidity||< 0,3|
|Peroxide value||< 8|
|Type of fruitiness||Fruity green|
|Type of harvest||The harvesting of the olives is done manually with vibrating combs|
- What are the healthiest oils to eat raw?
- What is your favorite oil for hair care?
- How do you choose an extra virgin olive oil?
- Is olive oil made of alcohol?
- Which oil is best for the heart?
- Can black soap be produced with refined vegetable oil?
- What is the best olive oil?
- Is the olive a fruit or a vegetable?
- How to know if an olive oil is of good quality?
- What are the benefits of eating olives?
Philippe B. published the 08/03/2023 following an order made on 25/02/2023
Cette huile d'olive est celle que j'achète depuis plusieurs années, elle est formidable en gout
Jacques D. published the 07/03/2023 following an order made on 21/02/2023
Produit de Qualité - Livraison rapide - A recommander
Berard Sylvie R. published the 03/03/2023 following an order made on 20/02/2023
Le top niveau!
Marie G. published the 03/03/2023 following an order made on 20/02/2023
Magnifique huile d'olive...
Maryse C. published the 25/02/2023 following an order made on 14/02/2023
Produit acheté à nouveau après un premier achat il y a 2 ans. Sa qualité justifie son prix.
Sabine P. published the 22/02/2023 following an order made on 09/02/2023
Michel M. published the 17/02/2023 following an order made on 06/02/2023
Une huile d'olive excellente et française !
GERALD D. published the 20/01/2023 following an order made on 10/01/2023
Mon huile préférée. Crue elle sublime à elle seule toutes les salades et crudités, les légumes vapeur, les poissons et sur une tranche de pain de campagne grillé avec une pointe de sel de Guerande c'est une merveille.
Patrick R. published the 01/01/2023 following an order made on 21/12/2022
Bonjour est ce de la luque merci
La variété Lucques n’est pas endémique à la région d’Aix en Provence. On la retrouve davantage dans l’Aude.
Notre AOP Aix en Provence est élaborée à partir des 2 variétés reines de l’appellation Aix en Provence : l’Aglandau qui lui confère son intensité et la Salonenque qui lui apporte sa finesse. Il s’agit d’une huile très aromatique avec une belle longueur en bouche.
Quelle est la durée de consommation optimale pour un bidon de 5 litres
La date limite d’utilisation optimale (DLUO ou DDM pour date de durabilité minimale) de nos huiles d’olive est fixée à l’année de récolte + 2 ans . Ainsi, pour une huile d’olive issue de la récolte 2021, la DLUO sera fixée au 31/12/2023. En pratique, la conservation de l’huile dépend essentiellement de trois paramètres : la température de stockage, le contact avec l’air et l’exposition à la lumière. Si vous conservez votre huile à l’abri de la lumière, dans un endroit frais et qu’une fois la bouteille ouverte, l’huile est consommée rapidement ou reconditionnée pour éviter le contact avec l’air, alors vous avez réalisé toutes les étapes pour optimiser la conservation de votre huile et lui permettre une utilisation bien au-delà de sa DLUO.
Dans tous les cas, une huile d’olive savoureuse ne restera pas longtemps dans votre cuisine.
Quelle est la contenance du bidon, s'il vous plaît?
Nous avons des bidons de 3L et de 5L pour notre huile d'olive AOP Aix en Provence. Vous pouvez faire le choix de la contenance à l'aide du bouton situé au-dessus du prix.