Producers of Wines and Olive Oils in Provence, our products of the soil are elaborated within our family company in the respect of the environment.
Unfiltered extra virgin olive oil
This oil satisfies the desire to savor pure, fresh olive juice.It comes from the very first extraction of the season, using early harvests of our Salonenque and Aglandau olives and our other Provençal varieties.We sought out a particularly herbaceous and fiery green fruitiness for an explosion of flavor!
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Unfiltered Early Harvest Olive Oil: the raw, authentic essence of the first olive harvest. Cold-pressed immediately after harvesting, this Extra Virgin oil is a pure fruit juice that has not undergone any filtration.
Its cloudy, dense texture is a guarantee of freshness and superior quality. It carefully preserves its polyphenols and olive microparticles, offering exceptional aromatic intensity: notes of fresh grass, green fruit, and a subtle spiciness on the finish.
This limited edition is the annual treasure of gourmets: for a powerful taste experience and optimal health benefits.
Pairings
Best served: simply raw with good bread or on a green salad.
Tasting advice
We recommend consuming this unfiltered oil within 12 months to preserve all its flavor.
Environmental distinction
Château Virant has been awarded HVE 3 certification. This label, issued by the French government, is awarded to farms that have achieved the highest level of environmental certification. It paves the way for the development of sustainable production and consumption and certifies the careful management of natural resources.
Awards
As this is a new product from the 2025 harvest, we are not entering this oil into the competition. We guarantee the exclusivity of this vintage by producing a strictly limited edition.
Origin
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 produce our olive oil, we first visually inspect the quality of the olives arriving at the mill and remove any damaged fruit, leaves, and branches. The paste obtained is kneaded, then the oil is separated mechanically using centrifugal force.
Our oils are then placed in vats where they are filtered and blended. They are bottled and sold within the year.
At Château Virant, we only sell vintage oils, which guarantees gourmets a fresh oil from the year of production.
Storage
For optimal preservation, you should store your oils away from light and heat. By following these precautions, the taste qualities of your oil will not be altered and you will maximize the potential of this oil.
National distinction
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.
Data sheet
| Appellation of origin | Olive oil from France |
| Assembly | Early harvest olive oil |
| Vintage | Current year's vintage |
| Oil intensity | Medium |
| Dominant aromas | Fresh herbs Plant |
| Area | This oil is made from 42 hectares of olive trees. |
| Location | The orchards are spread over 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 and limestone |
| Date of harvest | Harvesting takes place exclusively in October. For this oil, harvesting was carried out early, starting in mid-October. |
| Type of crop | The entire estate is certified High Environmental Value Level 3 (HVE3), the most demanding sustainable agriculture there is. |
| Age of the olive trees | The oldest are from the 1956 frost, the youngest are already 15 years old. |
| Sorting | After a first visual selection, the olives are thinned out, washed to remove any impurity before being crushed. |
| Performance | Yields vary between 4 and 8 tons/ha. |
| Mention | Extra Virgin |
| Type of pressing | First cold extraction Continuous chain 12 hours after harvest |
| Dress | Naturally cloudy |
| Type of filtration | No filter |
| Smoke point temperature | 210° |
| Oleic acidity | < 0,3 |
| Peroxide value | < 8 |
| Type of fruitiness | Fruity Medium Green |
FAQS
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