A multi-varietal oil from traditional know-how

Languedoc olive oil is produced by blending several varieties, notably Lucques and Olivière, which represent at least 60% of the varieties in the orchards. It is characterized by aromas of tomato and almond, sometimes accompanied by notes of apple, both olfactory and gustatory, as well as a moderate bitterness and acidity on the palate. Production conditions reflect the know-how of olive growers: orchard maintenance without chemical weedkillers, pruning to ensure proper development of the trees and good health of the fruit, careful harvesting of the olives at controlled ripeness, harvesting-curing times to preserve the nutritional and organoleptic qualities of the fruit...

A culture that dates back to the 10th century

Archives show that a real economy based on the olive tree developed from the middle of the 10th century in Languedoc. Oil mills flourished, reaching 150 in Languedoc in the first half of the 20th century. The historic frost of 1956 brought the industry to a halt. However, traditional olive-growing became more professionalized and resumed its growth from the 1980s onwards. Practices were better supervised: selection of favorable plots of land, development of irrigation, regular pruning of olive trees to improve productivity per hectare... while preserving producers' know-how.