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WELLNESS WEEK
Extra virgin olive oil, green fruitiness
It is produced from olives picked green between late September and mid-October, and the harvest is pressed within hours.
What is sought, with this low level of ripeness, are fresh, herbaceous, and vegetal notes. These will mainly be olives of the Arbequina variety. The aromas released are accompanied by a slight bitterness and pungency (the peppery note felt at the end of the tasting).
Of course, the polyphenol content is high, as are antioxidants, and these oils are excellent for health.
Tasting
They pair very well with hot or cold summer dishes: Tomato and basil, seasonal salads, fresh goat cheese, ratatouille, gazpacho, vegetables, pasta, grilled fish and meats.
Extra virgin olive oil, ripe fruity
This olive oil is made from olives that are more mature, often called "turning olives" because their colour goes through all shades from green to purple, evolving towards black depending on the weather, the trees, the sunshine, etc. The olives are generally harvested between October 10th and November 5th/10th and pressed as quickly as possible after picking.
With a variety like Arboussane, for example, you get oils with notes of dried fruits, aromas of red fruits, with less bitterness and less pungency. These oils are finer and more subtle.
Tasting
The herbaceous notes have practically all disappeared. These oils are very well suited for more complex hot dishes, delicate starters, and even desserts. Delicately drizzled on a chocolate mousse, it's remarkable!
Virgin olive oil, ripe olives
This olive oil is made from olives harvested at full maturity, black, generally between mid-November and December. The olives are not pressed immediately after picking. They are stored for several days in hermetic bins, away from air, for controlled maturation. This ancestral savoir-faire, typically Provençal, produces an oil radically different from green and ripe fruitiness.
Fermentation leads to a disappearance of bitterness and pungency. The result is a smooth, round oil with deep aromas of candied black olive and tapenade. On the nose, notes of truffle and light cocoa. On the palate, a marked sweetness and a beautiful length. No herbaceous or vegetal notes. This is the "old-fashioned" olive oil, the one found in the Provençal taste memory.
Tasting
It pairs well with autumn and winter cuisine: potatoes, pumpkin veloutés, mushrooms, oriental dishes, fatty fish. Generously drizzled on toasted bread or mashed potatoes, it's a delight.
"Our oil will never be out of reach. The price must remain fair and profitable."
Accessible excellence
What we want to offer our customers goes beyond the product. We are creating an ecosystem around Provençal olive oil: a boutique, private tours, cooking classes, themed tastings, personalized welcome for groups, a community called "Friends of Mas des Thorades".
But it's also the story we tell when we share this oil: the farmhouse on the road between Arles and Avignon, the Alpilles that can be seen from the fields, the rabbits encountered while visiting the estate.