Travel another way

New tour, new group. We have spent only 2 days in Provence and so much shopping already.

Yesterday we visited Andre, an olive oil maker at the Clos des Jeannons in Gordes, in the Luberon, Provence. But how is olive oil made?

In Provence, harvesting normally takes place around November.

Using traditional methods, this will be done by hitting the olive branches with long sticks, thereby forcing the ripe fruit to tumble onto nets spread on the ground beneath the tree.

After harvesting, olives must be taken to the mill for processing as quickly as possible -  within 3 days to get the AOC (Apellation d’Origine Contrôlée, which is a label of quality from France). Leaves and twigs are removed, the fruit washed, then the olives – pits included – are ground into a paste … using huge millstones.

Yes, the pit is included because it contains a anti-oxydant that will preserve the oil. No preservatives are added to the oil.

A first centrifuge at 4000 rpm will separate the solid (skin, pit) from the liquid (water an oil) and a 7,500rpm centrifuge will then separate the water from the oil.

The best quality oil is made from the “first cold press”. In other words, it must be derived from the first pressing of the olives. And cold pressed olive oil means the olive paste must be kept under 27C (80F)  for, if too much heat is used, the oil chemistry will change.

Our group (from the left: Linda, Lynn, Rosa, Pam, Hope, Sarah, the olive producer Andre, Sheila and Susan…and all our bags full of olive oil !!!!!)

If you are interested in joining one of our tours, check www.frenchescapade.com