An inclination for me? Of course, I am La Tanche… Unique in the world!
I’m so olive !
Grown here, in the country of Nyonsais and Baronnies, and nowhere else, I am the fruit of the olive tree and I have more than 2000 years of history behind me. I’m “the black pearl” of Provence. When I’m pressed, I give an oil …
©OTBDP
…A pure fruit juice, golden and emerald color, aromas of fresh butter, hazelnut, green apple. Hum … A sweetness in the mouth which earned me to be the first olive grower labeled AOP in 1994. Since then, I invite myself to all the aperitifs, I present myself in all my forms, salted, candied, flavored, in brine or stung. My flesh is beautiful, tender and tasty, and if I dared, I would say, that my pulp is fleshy.
©Didier Rousselle
You should taste the Olive tapenade
From the simplest dishes to the recipes of the great chefs, I have become indispensable at the table of flavors of Provence.
The olive is collected between December and January, fully matured, black and slightly wrinkled by the first cold and dry air. The big fruits are intended for tasting, the small ones are used for the manufacture of the oil