This extra-virgin olive oil is the result of carefully blending the four typical olive varieties (Salonenque, Aglandau, Grossane and Verdale) of the AOP Vallée des Baux de Provence. Cold extraction at the Castelas Mill within 6 hours of harvesting helps to retain the vegetal fruity character of the olive oil and preserve the subtle and complex features of Domaine CastelaS. The resulting oil has an aromatic persistence with attractive flavors of raw artichoke, almond, apple and tomato plant. It is subtly bitter with a peppery edge that appears after a few seconds in the mouth.
Leafy Green Salads, Poached Fish, White Meat, Soft Cheese, Pasta, Sauces, Confections
After living for 15 years on the wide-open plains of Arizona, Catherine and Jean-Benot Hugues decided to return home to their roots in Provence to dedicate themselves to their passion: the olive tree. The Domain Castelas story began in 1997 when they fell in love with some old olive trees planted in south-facing land in the rocky range of Les Alpilles, in the locality of Castelas. Today Domaine Castelas produces olives on 110 acres of Appellation d'Origine Protege (AOP) groves in the Valle des Baux de Provence and in 160 acres on the Plaine de Crau. At their mill located at the foot of the Chateau des Baux, Catherine and Jean-Benot combine know-how, passion, high standards, technique, and all of their olive farmers' sensibility, to create intensely powerful olive oils year after year.