At Estoublon, the only harvesting method used is hand picking. The picking team harvests the olives using combs which they pass through the branches to dislodge the fruit, which falls into a net placed around the tree. The net protects the fruit from any damage caused by contact with the ground. Once sorted, with the leaves and twigs removed, the olives are taken to the mill in slated crates. The Vallée des Baux de Provence AOP (Protected Designation of Origin) status requires oil pressers to press olives within three days of harvest so that the fermentation process does not begin. But the owners of Château d'Estoublon have chosen to exceed the AOP requirements and to reduce this processing time to 24 hours. The health of the fruit is the best guarantee of olive oil quality. Strong, fiery and pungent, la Picholine is a wonderful flavor enhancer. very typical, it brings out the lettuce-like flavor of early vegetables, on smoked fish, carpaccio as well as on steak tar-tare with a slice of lemon. Also excellent in sherberts and ice creams.
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Country of Origin France