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HUILE D'OLIVE DU BOIS SACRÉ
HUILE D'OLIVE DU BOIS SACRÉ
All of our olives are grown in Maruéjols using organic farming methods, without the use of pesticides or chemical fertilizers, and are hand-harvested in the traditional way. All stages of production, from pressing to bottling and labeling, are carried out on-site. The oil is cold-pressed using modern mechanical processes. It is protected by the AOP (Protected Designation of Origin) label, Olive Oil of Nîmes.
Our olive varieties
The Picholine
The Picholine is an iconic olive tree of the Gard region. Nîmes holds the Protected Designation of Origin (AOC) for Olive Oil of Nîmes. The Picholine produces a very fruity and green olive oil, with a mild bitterness and spiciness. It is characterized by aromas of pip fruit, such as apple and pear, along with herbaceous notes of hay, sun-dried tomatoes, and artichoke. The tree is pollinated by other olive varieties, such as Aglandau, Bouteillan, and Verdale 34.
The Negrette
The Négrette olives are early-ripening, often being the first to reach maturity, from October 15th to early November. This olive produces a golden, smooth oil with a ripe fruity flavor. When tasted, it reveals notes of hazelnut or almond, with subtle hints of licorice and vanilla, followed by a peppery aftertaste.
The Pendolino
The Pendolino is a pollinating tree for many varieties, especially for the Leccino. Native to Tuscany, its weeping, willow-like shape gives it great elegance. It produces olives that are used to make an intense green oil, smooth, rich, and light, with aromatic notes of freshly cut grass, almonds, and artichoke.
The other varieties
We also cultivate other varieties such as Bouteillan, Verdale 34, Aglandau, Cul blanc, Vermillan and Leccino
Our production methods
From harvest to labeling, everything is done on-site in an old wine cellar converted into an olive oil mill.
Discover the different stages of olive oil production below.
The harvest
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