The Christmas meal must be unique in taste sensations. A drizzle of olive oil from the South of France brings an aromatic touch of exceptional finesse to the simplest savoury and sweet dishes, as well as to the most refined. The end of the year in Provence corresponds to the olive harvesting season and the cold pressing of olive oil, the yellow gold of Christmas in Provence.
Olive oil from France, the signature of a creative and trendy cuisine!
Olive oil from the terroirs of Provence benefits from a beautiful diversity of tastes and a strong identity. It is a rare olive oil recognised by AOC, AOP or certified organic appellations of origin. In France, the olive groves are small and production is limited to a few passionate producers who practice environmentally friendly sustainable or organic farming. The yellow gold of Provence is extracted at the end of the year and the new olive oil is tasted, as a first product, on the occasion of New Year’s Eve.
The olive oil of the South of France is appreciated every day and is tasted on the occasion of the memorable Christmas and New Year’s Eve meals shared with family and friends. As with wine, there are great vintages of olive oil from France. These are exceptional olive oils, particularly racy, which bring incomparable flavours to the simplest and most refined dishes. The extra virgin French olive oils that have won medals at the most prestigious competitions are grands crus. This recognition of their great gustatory quality is appreciated by great chefs and cooking enthusiasts. The signature of a creative and trendy cuisine, exceptional olive oils bring a delicate aromatic touch to both sweet and savoury recipes.
Simply choose the right olive oil for each dish! When the olive is picked young and green, the olive oil retains its bitterness. It is best used to accompany salads and savoury dishes. If the olives are harvested very ripe, the olive oil will be round and long in the mouth. This olive oil can be used for desserts. The taste of the olive oil depends on its terroir. The olives are full of the flavours of the nature close to the olive trees. The olive groves located near the sea will make it possible to obtain an olive oil with an iodized taste particularly adapted to fish and shellfish. The Var PDO and Organic olive oil has this singularity. In the Alpilles, the olive oils will be more powerful. Their full-bodied taste is more assertive due to the alternation of powerful sunshine and the cold of the night falling on the olives. This is the case of olive oil from Les Baux de Provence. In order to choose the right extra virgin olive oil, one must be careful about where the olives come from and where the olive oil is extracted. Quality olive oil is an expensive product. It is therefore preferable to favour a healthy olive oil from France marked by its terroir.
The big traditional Provencal dinner for an original and unforgettable vegetarian or vegan meal!
Vegetables at will and olive oil! Local and seasonal products! Traditional desserts with olive oil! Such is the real magic of Christmas in Provence! Gourmets will be delighted!
Lou gros soupa in Provencal is a lean and hearty meal. Meat is traditionally absent from the Christmas Eve menu. It is normally replaced by cod, which we can do without very well… Many symbols are associated with this meal. The number 3. The table is set up for 3 days with 3 beautiful white tablecloths of different sizes which are superimposed for a superb effect. The first one is used for Christmas Eve, the second one for Christmas Day and the third one for the next day. In the center of the table, we will place 3 candles, 3 cups of wheat (The wheat of Saint Barbara). The bread is cut in 3, one piece for the poor, another for miracles and finally one for supper. The dishes are 7 in number and it is important not to forget the poor’s cutlery. According to very local traditions, the 7 can symbolize: the 7 sacraments, the 7 wounds of Christ, the 7 pains of Mary. Vegetables are in season with notably the squash to be cooked in risotto, in olive oil pie, in gratin, in velouté accompanied by a drizzle of olive oil. Cardoons, cauliflower, potatoes, artichokes and carrots can be enjoyed with a home-made aioli. Traditionally this sauce is made without eggs, by combining garlic and extra virgin olive oil from the South of France. A high quality olive oil is to be preferred. The sauce is mashed with a pestle, gradually adding the extra virgin olive oil, until a smooth paste is obtained. Aïoli can also be enjoyed on toast as an aperitif. Also think of pan-fried mushrooms with garlic or shallots and olive oil. Easy to make and excellent for the taste buds!
And finally, don’t forget the 13 desserts! They are at the heart of Provençal Christmas because they represent Christ and the 12 apostles. The famous oil pump, a simple cake made with extra virgin olive oil from the South of France is scented with orange blossom. The olive oil, orange blossom and lemon shuttles are also typically Provencal. The olive oil fougasse, the almond and olive oil crunchy, the dark chocolate moelleux with olive oil, the beggars, the olivettes, the gingerbread with honey and olive oil, the nougats, the cooked wine, the quince paste, the dried fruits, the marrons glacés, the fresh grapes,… Here are some essential of the 13 Provençal vegetarian or vegan desserts.
Olive oil from France at the heart of every New Year’s Eve!
Extra virgin olive oil from France is the essential ally at the end of the year. Its unique taste adds a festive note to all sweet and savoury dishes. Olive oil from France contributes to a healthy and balanced diet. Cooking with olive oil helps to replenish antioxidants, vitamins E and C and omega 3. And don’t forget! A few hours before New Year’s Eve, swallow a tablespoon of extra virgin olive oil from France with half a lemon just before the meal to stimulate your body’s digestive functions.