Picholines, Ribier, Aglandaou and Cayon make most of the olive grove. The varieties of the eldest trees have been lost in history.
Harvest early December. Mechanical cold pressuring within 12 hours of harvest. The olive oil is not filtrated.
Balanced, intense, lenghly palate, with a nice intensity. Touch of freshly cut grass, slightly intense final touch. On green vegetables, in salads or grilled white meat.