Discover my story and the aromas of my olive oils
Arnaud Truphème, organic olive grower in the department of VarProducteur d’Huile d’olive AOC de Provence Bio
Extraction of olive oil:
As soon as the harvest is over, Arnaud takes his olives to the mill which is authorised to process olives from organic farming (Bureau Veritas approval). The olives are pureed after passing through a crusher. The resulting dough is then subjected to a long, slow kneading process. The pure olive juice, obtained only by mechanical process, then develops all its aromas. At the exit of the mill, the Extra Virgin olive oil is very hot. As the weeks go by, the Vallon de L’Allamande olive oil gains in finesse and authenticity.
The characteristics of olive oil
Arnaud harvests the green olives at the beginning of November to obtain an AOC de Provence and Organic olive oil with a fruity green and amber colour.
The fruity green: the olives are harvested in the Vallon de l’Allamande at the beginning of maturity and crushed in the mill before 48 hours. The acidity and peroxide values are minimal. Olive oil retains its polyphenol and antioxidant properties. The aromas are mainly reminiscent of cut grass and raw artichoke.
Certification & Designation :
- Extra virgin olive oil certified organic QUALISUD EN BIO 16
- AOC Provence Olive Oil
- Olive oil from France
- Olive oil from the South of France
- Gold Medal Concours des Huiles d’Olive de France en Appellation d’Origine, Nyons, 2017.
Quantity and instructions for use :
The Vallon de l’Allamande olive grove is planted with 2000 olive trees. Olive production is becoming scarcer over the years due to successive periods of drought in the Var.
Arnaud Truphème, Organic olive grower in the Var department
Producer of AOC Organic Provence olive oil
The history of the olive grove:
At the foot of the rocky bars of Cuers in the hinterland of the Var, lies the olive grove of the Vallon de l’Allamande. It is necessary to follow a sinuous path to reach the olive fields of Arnaud. In the middle of the hills, this small land devoted to the cultivation of olive trees since the 17th century, dominates the Mediterranean Sea. With passion and patience, Arnaud replanted in 1998 the olive trees decimated by the frost of winter 1956. On this privileged land with exceptional sunshine and stony soil, Arnaud has devoted himself for 20 years to the organic cultivation of olive trees.
The Arnaud olive trees plantation respects the AOC Provence Olive Oil and 100% Organic extra virgin criteria. Le Vallon de L’Allamande offers an olive oil with an authentic fruity green taste dominated by herbaceous sensations, made from 5 varieties of olives.
Aglandau: Very pronounced in fruity vegetal. The olive oil is fiery with a slight bitterness. It gives character to olive oil.
Bouteillan : The fruit is green with a marked artichoke flavour.
Cayon: A sweet olive oil with almond flavour, fruity and balanced. Without bitterness and asperity, it is a light and fine olive oil.
Cayet roux or Figanières plant: A very old variety typical of the Var, renowned for the delicacy of its olive oil. Intense green apple aroma.
Salonenque: A unique delicacy that allows this olive oil to be used in pastries. A sweet, fruity olive oil with a buttery finish and aromas of fine, fresh apple and artichoke.
Cooking tips :
Cru Agandau : ideal on salads and fishes
Cru Bouteillan : ideal on tomato salads, steamed vegetables and fishes
Cru Pitcholine: taste revealer on cooked vegetables, fish and meat, raw and cooked.
Lovers will appreciate a simple drizzle of olive oil on a slice of good bread.
Video of the olive field
The location of olive oil production:
Find the location of the producer who joined La Compagnie de l’Huile d’Olive.