Discover my story and the aromas of my olive oils
Roxanne Derni, olive grower in Salon de Provence, Bouches-du-Rhône Premium extra virgin olive oils producer from France & miller
Extraction of olive oil:
At the Mas des Bories mill, Roxanne produces a first press extra virgin olive oil extracted cold and only by mechanical process using the centrifugation system. Its olive oil has the unique characteristic of being filtered with pure cotton leaf. The fruit juice obtained has no residues. Amber yellow, olive oil is perfectly translucent.
The characteristics of olive oil
The Mas des Bories olive grove complies with the AOC criteria for olive oil from Provence. To produce a Premium olive oil, Roxanne selects her olives for her mill according to their maturity. This maturity depends on the olive varieties. Thus the olive picking requires to repeat the operation several times with the same trees. Roxanne takes great care of the stages of the olive oil harvesting and extraction process.
The fruity green: the olives are harvested at the beginning of maturity and crushed at the mill by Roxanne within 24 hours. The acidity and peroxide values are minimal. Olive oil retains exceptional levels of polyphenols (760 mg/kg according to Laco 2017 analysis, the average being 500 mg/kg for extra virgin olive oil) and antioxidants.
Certification & Designation :
- AOC extra virgin olive oil from Provence
- Bouteillan monovarietal extra virgin olive oil
- Olive oil from France
- Olive oil from the South of France
- Since 2005: 19 Gold or Silver medals (Paris, Los Angeles, Marseille, Hamburg)
Quantity and instructions for use :
The Mas des Bories is planted with 1400 olive trees with a limited production. The fertile soil and the permanent maintenance of the olive grove by Nico contribute to the stability of production.
Cooking tips :
The AOC Provence extra virgin olive oil and the Bouteillan extra virgin olive oil from Mas des Bories have won a total of 19 Gold or Silver medals nationally (Paris and Marseille competitions) and internationally (Los Angeles and Hamburg olive oil competitions).
The extra virgin olive oil AOC Provence has an intense fruity green taste. It is a creamy olive oil with aromas of apple, raw artichoke and cut grass. It is long in the mouth with notes of almond. She’s barely burning at the throat.
An ideal olive oil to accompany all salads, cooked vegetables, shellfish and game.
Bouteillan Extra Virgin Olive Oil has a fruity green and intense taste. This rustic olive produces a particularly smooth and very herbaceous olive oil with apple aromas that gradually evolve towards ripe pear. This olive oil is long in the mouth and fiery on the throat. It goes well with raw vegetables because of its aromatic fruitiness. To be enjoyed simply on a few slices of tomato or to accompany a mashed potato. At the end of cooking, the addition of a simple drizzle of olive oil on oily fish, meat and starchy foods enhances the flavours.
The extra virgin olive oil – basil infused is unique. At the time of cold pressing of her olives, Roxanne adds a few handfuls of fresh basil grown by Nico, on the edge of the olive trees. The natural blend of flavours is sublime! The intensity of basil, its unique freshness combined with the sweetness of extra virgin olive oil makes it possible to spice up a mozzarella tomato salad, pasta, spelt salad, dried beans and lentils, and tomato sauce with a simple drizzle.
Extra virgin olive oil – lemon infused is a fabulous natural blend of olive oil and fresh lemon. During extraction, Roxanne adds the fresh untreated lemons from her plantation. A real delight to accompany a freshly grilled or cold fish, cold meat, green salad. A few drops of olive oil will sublimate a fresh goat’s cheese.
Roxanne Derni, olive grower in Salon de Provence, Bouches-du-Rhône
Producer of Premium Extra Virgin Olive Oil from France & Miller
The history of the olive grove and the oil mill :
The Mas des Bories owes its name to the many stone shelters originally used by shepherds to protect themselves from the wind and the sun. Roxanne, an American with a passion for the Provencal tradition of olive growing since 2004, shares this attachment with her husband Nico. The olive grove is divided into several plots supported by restanques (dry stone walls). Thyme, rosemary, lavender, basil and lemon trees decorate the surroundings of the mill located in the heart of the plantation. Roxanne, the olive grower, is also an experienced miller with a rare know-how that only presses the olives from her production.
The Mas des Bories olive grove is planted with 4 varieties of olive trees which enable Roxanne to produce AOC from Provence olive oil and monovarietal olive oils.
Salonenque: a typical and ancient variety from Salon de Provence. The olive oil is fine and creamy with aromas of apple, raw artichoke and cut grass. This olive oil is long in the mouth with notes of almond. It’s burning at the throat.
Aglandau: olive oil is characterized by a fruity vegetal taste. It is fiery with a slight peppery bitterness.
Bouteillan : Olive oil with fruity green, very smooth with apple, green almond and fresh herbs aromas. Long in the mouth and fiery on the throat.
Grossane: With its grapefruit aromas, this olive oil is sweet with a slight burning on the throat.
The Mas des Bories AOC Provence olive oil is composed of 80 % Salonenque and Aglandau, 20 % Bouteillan.
The location of olive oil production:
Find the location of the producer who joined La Compagnie de l’Huile d’Olive.