PDO Aix-en-Provence

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PDO Aix-en-Provence olive oil comes in different sized packages: small, medium, and large bottle containers as well as in smaller decorative bottles and carafes. All contain the most highly awarded olive oil in all of France. Since 1996, this oil has won gold in national and international competitions. We are so proud of this oil, harvested exclusively in our orchards in Provence and pressed in our mill in the heart of the Château Virant estate.

To produce this select oil, the olives are harvested early in the season and the resulting oil presents itself as pale green in color with golden reflections. The dominant aromas are fresh grass, foliage, green apple, and almond on the nose and palate.

The structure is complex, smooth, and balanced. It’s slight bitterness contributes to its overall complexity. 

The olives that are used to produce this oil are harvested early in the season and immediately processed at the mill. Organoleptic maturity is favoured over physiological maturity.

Christine Cheylan is responsible for the production of all of the estate’s oils. In the mill, she processes the fruits that her brother Pascal has so carefully tended throughout the year. In a careful process, she extracts the oil from the fruit and filters it carefully to produce the oils of such national and international renown.

The history of the most awarded olive oil in France:

Each year, from the 36 hectares of olive trees on the estate, we harvest a variety of olives to process. Each type of oil may vary slightly, depending on the time of the harvest, the blending of varieties, and the weather of a particular year. No matter the conditions, come harvest time, our tanks are always full. Some will offer rounder, more complex oils, while others will be full with lighter, more herbaceous oils.

The oil offered here is our personal favorite, the one that we use at our own table. It is the indisputable favorite of the Cheylan family.

And such agreement is not easy in a family with very different personalities!

We often use this oil to dip with bread as an aperitif. We also use it in family recipes, and as a finishing touch to a special dish. It is the one oil that unites us, and it is the one that we share with our friends.

Pairings

Both raw and cooked, this olive oil is remarkable with all types of salads, vegetables, and fish. It also pairs well with white and red meats, especially lamb. This oil is ideal for any purpose without question.

Tasting advice

Château Virant has been issued an HVE3 certification by the French government. This label is only obtained after achieving the highest level of environmental certification for farms in France. This label identifies farms that adhere to sustainable production standards and careful management of natural resources.

Awards

Since its creation in 1996, the PDO Aix-en-Provence Château Virant olive oil has been awarded the gold medal at the Concours Général Agricole de Paris, making it the most awarded oil in France.

The Concours Général Agricole de Paris allows farmers to compete against their peers who produce similar products. Each year, Château Virant wins medals in this competition for its wines and oils, making it one of the most awarded estates in France.

In addition to the CGA, the PDO Aix-en-Provence olive oil regularly wins the gold medal in the competition of oils from the South Provence-Alpes Côte d'Azur (PACA) region.

This regional competition rewards producers from the PACA region, which accounts for more than 2/3 of the French olive oil industry. This competition presents an array of products from Provence, allowing artisans from throughout the region to showcase their bounty for judging. The jurors are all knowledgeable professionals, which grants greater significance to the winners.

Aix-en-Provence PDO olive oil was also awarded a silver medal in 2020 at the London Olive Oil competition, a competition of the best European olive oils.

This particular competition is intended only for professionals and thus allows importers to obtain reliable technical information about the quality of the oils.

Also in 2020, PDO Aix-en-Provence olive oil won a silver medal in the Olive Oil Japan competition.

An international competition, where global entrants compete against the over 700 extra virgin oils sold in Japan. Medaling in this particular competition recognized Château Virant as a strong player in the international olive industry.

Finally, PDO Aix-en-Provence olive oil is regularly presented at the Mario Solinas Competition, which is the competition of the International Olive Council of Madrid.

This particular competition may be the most demanding competition of all because the oils are judged by international “test panels” established by the International Olive Council. At each presentation, the PDO Aix-en-Provence oil has been highly awarded, winning several gold and silver medals.

Origin

All our olive oils are labeled Olive Oil from France. This is our guarantee that they all come from the orchards of Château Virant, in the heart of Provence.

How it's made

To make our PDO Aix-en-Provence olive oil, we begin by visually checking the quality of the olives that arrive at the mill. We remove the berries and discard any damaged fruit.

The olives are then stripped of their leaves, washed with clean water, and crushed.

The resulting paste is kneaded and then the oil is separated mechanically by means of centrifugal force.

Next, our oils are placed in vats where they are filtered. Finally, they will be bottled and packaged for sale.

At Château Virant, we only sell vintage oils, which means we only offer fresh oil made from the olives that were harvested in the same year.

Storage

Keep oils away from light and heat to maintain the subtle flavors and nutritional benefits of the oil. By following these simple precautions, the taste qualities will not be compromised and the shelf life of the oil can be extended.

National distinction

Living Heritage Company

Thanks to its oil mill, which is one of the largest in France, Château Virant is the first estate to have been awarded the Entreprise du Patrimoine Vivant (EPV). 

Like monuments designated as national heritage sites, this label recognizes companies that serve as representatives of excellence in craftsmanship.

Culinary College of France

All of our olive oils have been recognized by the Culinary College of France. This institution, created by internationally renowned chiefs such as Alain Ducasse, Thierry Marx, Joël Robuchon and Yannick Alléno, participates in the promotion of French gastronomy throughout the world. Through rigorous judging, the Culinary College of France awards products that celebrate both the heritage and the future of French cuisine.

FAQS

Questions (3)

From Planque | 2021-10-20 23:00:17

Bonjour , pourriez vous me dire si vous faites en 5l et si vous faites les envoie ? Merci

administrator

Bonjour, nous vendons des bidons de 3L et 5L mais ils sont rapidement en rupture de stock. Les prochains (avec le nouveau millésime) arriveront en novembre.

Bien cordialement.

From GODDARD CHRISTELLE | 2021-08-29 10:12:55

Bonjour,
Avez-vous présenté vos produits dans l'émission Cuisine ouverte avec Mory Sacko ?
Merci pour votre attention.
Bien cordialement.

administrator

Bonjour Madame,

Nos produits sont régulièrement présentés dans des émissions de télévision mais, il ne nous semble pas que notre huile ait été diffusée dans l'émission Cuisine Ouverte.

From MIHIERE Christian | 2020-12-05 09:46:37

Bonjour,
Vendez-vous dès maintenant la récolte de 2020 où faut il encore attendre ?

administrator

Bonjour, nous vendons la récolte 2020 dès à présent. Chaque année, nous commercialisons exclusivement le nouveau millésime dès qu'il sort de notre moulin (fin octobre début novembre).

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