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| France -
Aix en Provence
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| Moulin de Coudoux |
Coudoux, 'the soft hills' into of Provence, here push the olive-trees of Micheline Bajolle profiting from an exceptional sunning and a protection against the mistral. It has been still with the mill of Coudoux, perpetuating the tradition for the XIX century, which are carried the gathered olives.
Harvest extends from November to December. Brought daily to the mill, the olives are ventilated to eliminate sheets and small branches. Stored with the attic, they are then washed and the fruits are 'beyond maturity' during two or three days. Olives are then crushed under the granite grinding stones and, of this paste distributed on 'scourtins', kind of coconut fibre door mat and pressed on hydraulic presses the juice from the fruit is drawn.By decantation in vats, oil separates from water and is collected with the sheet, a handling which allows the harvest of ` the flower of the oil'.
In Coudoux, men are proud of saying that Cézanne consumed this oil, and Micheline Bajolle, thanks to its 'harvest of Pépioux' offer would the best oil of the world to us? It is what his/her friends and customers think.
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collect : collected with the comb and the net
breeding : The olive oil is obtained in an artisanal way by only one first cold pressure using stone runners which crush olives and make of it a paste which is then in a hurry in scourtins to extract from them the juice .
Varieties : The main olive types are : aglandau, salonenque, cayanne
Character :
Fruity Black
An exceptional taste of under wood, truffle, crystallized black olives, consistent with in this moment a light ardence at the end of the mouth.
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| The greedy Council : To test on potatoes cooked with the furnace or better with ash in the chimney, generally on the vegetables vapor, shellfish, or a roasted royal sea-bream.
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