Miraval, Extra Virgin Olive Oil 2016 Provence, France

Total Page：16

File Type：pdf, Size：1020Kb

Miraval, Extra Virgin Olive Oil 2016 Provence, France PRODUCER Château Miraval is located in the Provence village of Correns, the first 100% organic village in France. All of the crops, including grapes, are grown organically in this wild and picturesque village. The terraced vineyards and Olive Trees are at 350 metres altitude, resulting in cool nights that moderate the warm days which in turn help the olives to ripen perfectly. OLIVE GROVES The olive tree is part of the Mediterranean basin history. At Miraval, the olive trees are cultivated in the purest tradition, grown on terraces of dry stone which reflect the sun, therefore enabling the olives to mature perfectly. The estate is farmed organically. The soils are tended to regularly, ensuring that they stay aerated and porous. The finished olive oil is a blend of: Verdale, Pichouline, Tanche, Lucques, Aglandau, Cayon and Arboussane. HARVEST After a rather standard spring in terms of rainfall (170mm) came a hot and dry summer, with temperatures regularly over 37°C. From mid-June to mid-August the total rainfall amounted to less than 60mm, which is low compared to the hours of sunshine -1941 hours over six months from April to September. These favourable weather conditions meant that the crop reached ripeness in excellent conditions. The altitude of the olive fields helped keep a very good balance. PRODUCTION Miraval Olive Oil is Extra-Virgin and is made from the first cold press, giving the oil a fresh and pure character. TASTING NOTES A smooth and velvety oil, with notes of almond, hazelnut and artichoke on the nose. The palate is pungent and peppery with Olive Varieties 15% Cayon flavours of freshly cut grass. The finish is long, succulent and spicy 15% Lucques with a mild astringency, giving it beautiful balance. 15% Pichouline 15% Tanche 15% Verdale 10% Arboussanne Arboussanne Closure Other Bottle Sizes 50cl.

Copy Link

Recommended publications

Cultivated Olive Diversification at Local and Regional Scales
Cultivated Olive Diversification at Local and Regional Scales: Evidence From the Genetic Characterization of French Genetic Resources Bouchaib Khadari, Ahmed El Bakkali, Laïla Khadari, Christine Tollon-Cordet, Christian Pinatel, Guillaume Besnard To cite this version: Bouchaib Khadari, Ahmed El Bakkali, Laïla Khadari, Christine Tollon-Cordet, Christian Pinatel, et al.. Cultivated Olive Diversification at Local and Regional Scales: Evidence From theGe- netic Characterization of French Genetic Resources. Frontiers in Plant Science, Frontiers, 2019, 10, 10.3389/fpls.2019.01593. hal-02620852 HAL Id: hal-02620852 https://hal.inrae.fr/hal-02620852 Submitted on 26 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution| 4.0 International License ORIGINAL RESEARCH published: 24 December 2019 doi: 10.3389/fpls.2019.01593 Cultivated Olive Diversification at Local and Regional Scales: Evidence From the Genetic Characterization of French Genetic Resources Bouchaib Khadari 1,2*, Ahmed El Bakkali 3, Laila Essalouh
[Show full text]
Extra Virgin Olive Oils
Extra Virgin Olive Oils: French A L’Olivier Founded by a chemist in 1822, A L’Olivier is France’s most esteemed producer of specialty oils and vinegars. The picturesque Parisian shop still sells beautifully presented products in glass bottles, rustic stoneware crocks, and colorful tins. Olive Oil- A L’Olivier extra virgin olive oils are fragrant and fruity, with sweet, mild olive flavor. A L'Olivier Black and Fruity Extra Virgin Olive Oil Tin 250 ml 6 / case A L'Olivier Extra Virgin Olive Oil 250 ml 6 / case 500 ml 6 / case 1 L 6 / case A L'Olivier Extra Virgin Olive Oil Mini Drum 750 ml 6 / case A L’Olivier Extra Virgin Olive Oil Spray 200 ml 6 / case A L'Olivier Extra Virgin Olive Oil White Stoneware Crock 500 ml 6 / case Arnaud Arnaud Extra Virgin Olive Oil Salonenque, Blanquette, Verdale, Picholine, and Grossane olives 500 ml 12 / case Castelines From their orchards near Les Beaux, Jean Benoit and Catherine Hugues hand-pick a variety of olives just before they begin to blacken. These young olives are used to produce an olive oil that is light and delicate, with aromas of fresh grass and flavors of artichokes and almonds. Castelines also produces Late Harvest Fruite Noir olive oil, using only perfectly ripened native olives. The black olives are stored and lightly fermented to create a pleasantly sweet oil, with hints of truffle. Castelines Extra Virgin Olive Oil Salonenque, Aglandau, Grossane and Verdale olives 500 ml 6 / case 750 ml 6 / case Castelines Late Harvest Olive Oil (Fruite Noir) Salonenque, Aglandau, Grossane and Verdale olives 500 ml 6 / case Le Château d’Estoublon Le Château d’Estoublon Single Varietal Extra Virgin Olive Oil: Picholine 100% Picholine olives 500 ml 6 / case Le Château d’Estoublon Extra Virgin Olive Oil AOP: Vallée des Baux de Provence Béruguette, Bouteillan, Grossane, Salonenque and Picholine olives 500 ml 6 / case .
[Show full text]
Fringe Fruit Crops in Texas
OliveOverview Production of Olive Productionin Texas Monte Nesbitt in Texas & California Olives • Olea europaea— • Family: Oleaceae • Fruit: drupe • Origin/Native area: (Mediterranean & Middle East) Turkey, Syria • Introduced to California by Spanish settlers – Mission San Diego (1769) • >2,000 varieties Olive Fruit Use (major uses) Oil Olives Table Olives • Varieties that have • Varieties whose high oil yield and shape, volume, flesh-to-stone ratio, produce fragrant oils firmness and ease of of stable quality and detachment make good taste. them suited for • Extra virgin-implies processing and mechanically pressed, eating. rather than chemically • Treated to remove extracted. bitterness and preserved by natural fermentation, heat treatment, canning, etc. World Production Annual per Total Olive Oil Production Oil Oil capita Country Production (tons) Production % Consumption consumption (tons) (2009) (2010)[48] (2010) (2005)[49] (kg)[50] World 19,735,617 3,269,248 100% 100% 0.43 Spain 7,923,000 1,487,000 45.5% 20% 13.6 14.8 liters Italy 3,286,600 548,500 16.8% 30% 12.4 Greece 2,285,000 352,800 10.8% 7% 23.7 Syria 885,942 177,400 5.4% 3% 7.0 Morocco 850,000 169,900 5.2% 2% 11.1 Turkey 1,290,654 161,600 4.9% 2% 1.2 Tunisia 750,000 160,100 4.9% 2% 5.0 Portugal 362,600 66,600 2.0% 2% 1.8 Algeria 475,182 33,600 1.0% 2% 7.1 Others 1,126,639 111,749 3.5% 28% 1.2 U.S.=9%, 1 liter Source: Wikipedia- http://faostat.fao.org/site/636/DesktopDefault.aspx?PageID=636#ancor Perspective on world olive oil production Pro- Pro- Consum Consum Exports Exports
[Show full text]
La Variété Aglandau Et L'olive Aglandale
La variété Aglandau et l’olive Aglandale L'Aglandau règne sur toute la Haute-Provence mais son territoire s'étend bien au-delà : il est aussi la principale variété du Vaucluse et s'étend historiquement, dans des proportions diverses, dans les Bouches-du- Rhône et dans nombreuses localités du Var. En revanche, on ne le trouve pas en rive droite du Rhône. Depuis la fin du vingtième siècle, l'Aglandau a été planté quasiment partout dans le midi de la France, sauf dans les Alpes-maritimes et le Nyonsais, territoires respectifs du Cailletier et de l’olivier Tanche. Sa part dans la production oléicole française est estimé à 25% ; ce qui le place à les premières variétés à huile. L’Aglandau est la variété, d’olivier, la plus résistante au froid, c’est la seule variété des contreforts de Lure et des plateaux d’Albion et de Valensole, on le trouve dans les adrets du pays Dignois, sur les versants ensoleillés du Sisteronais , du Jabron et du Laragnais … De part sa résistance au froid c’est la seule variété adaptée aux climats rude l’hiver des Alpes de Haute Provence, des Hautes Alpes, du nord du Var et du Vaucluse. Morphologiquement, on pourrait dire que l'Aglandau est "moyen" pour tous les descripteurs. En effet, il s'agit d'un arbre moyen, de vigueur moyenne, aux fruits de taille moyenne, moyennement allongés et moyennement pointus… Peut-être est-ce parce qu'il s'agit de la variété la plus courante que nous avons pris l'habitude de la prendre pour référence.
[Show full text]
Olive Oil Production in the Var Region of France, May, 1995
Olive Oil Production in the Var Region of France, May, 1995 In the south of France there are approximately 60 oil mills and cooperatives processing and retailing local olive oil today. They have a long history and tell the story of when olives were the dominant agricultural crop of the area. The Var region is at the center of what was once a thriving olive oil empire producing thousands of tons of olive oil each year. A devastating freeze in 1956 killed all of the olive trees down to the ground and most farmers replanted with the more profitable wine grapes for which France is so well known. Most of the mills in the region today still use the low technology stone mills and decantation processes their ancestors used. Unfortunately they have trouble finding enough olives nearby to sell much more than just to local residents, who bring their own olives for pressing. Mills that have modern equipment supplement their investment by bringing in olives from Spain and selling olive crafts, soaps, and canned table fruit in stores and restaurants adorned with antique processing equipment. Statistically, France is not a major producer of olive oil, processing an estimated 2,500 to 3,500 tons of olives in 1994. The Var region Chamber of Commerce economic development bulletin lists 11,136 farms in the region with an average size of just under 20 acres each. Vineyards represent 43% of the land and 47% of the earnings, cut flower production occurs on 1% of the land and represents 36% of the earnings.
[Show full text]
Future of Texas Olives AOOPA
THE FUTURE OF OLIVES IN TEXAS • Monte Nesbitt OLIVES ARE SOIL, DROUGHT AND SALT TOLERANT AND WE HAVE AN ABUNDANCE OF THOSE CHALLENGES IN TEXAS IS THERE AN OLIVE HISTORY IN TEXAS? Illustration by Silia Goetz, wsj.com KNOWN OLIVE HISTORY-TEXAS • Catholic archives in San Antonio indicate Spanish missionaries did not plant olives in Texas as they did in California (Denney, 1982). • Onderdonk (1900), important Texas nurseryman and fruit explorer wrote favorably of olives in San Luis Potosi, Mexico, but was otherwise silent about them. • Old trees dated 1920’s are reported to exist and bear fruit at places like Asherton & Galveston. • Mortensen (1938) described olive varieties introduced from California as “fair” for Wintergarden area and better for dooryard than commercial purposes. • Hartmann (1951) “Twenty-year effort in South Texas has failed to see fruiting” (Weslaco/Brownsville). Ernest Mortensen, Winterhaven, TX Exp. Station OLIVES ON TEXAS A&M CAMPUS 100’s of Manzanilla trees planted in 1974. Produced fruit in 1977, but were damaged by freezes in ‘78, ‘80, ‘81 (Denney, 1982) Thermal constraints on the productivity of olive (Olea europea L.) in the climates of olive-producing regions and of Texas, Thesis, Texas A&M Dept. of Horticultural Sciences, 1982 Dr. James Denney- deceased PUBLICATIONS • Denney, J.O. and G.R. McEachern. 1983. An analysis of several climatic temperature variables dealing with olive reproduction. J. Amer. Soc. Hort. Sci. 108:578-581. • Denney, J.O., McEachern, G.R. and J.F. Griffiths. 1985. Modeling the thermal adaptability of the olive (Olea europaea L.) in Texas. Agric. For. Meteorol.
[Show full text]
Genetic and Environmental Features for Oil Composition in Olive Varieties
OCL 2014, 21(5) D504 c A.J. Bervillé, C.M. Breton, Published by EDP Sciences 2014 OCL DOI: 10.1051/ocl/2014007 Oilseeds & fats Crops and Lipids Available online at: www.ocl-journal.org Research Article –Dossier Open Access OLIVE OIL Huile d’olive Genetic and environmental features for oil composition in olive varieties André Jean Bervillé1 and Catherine Marie Breton2,, 1 INRA, UMR DIAPC, 2 place Viala, Bât 33, 34060 Montpellier Cedex 2, France ossier 2 INRA, UMR-AGAP, équipe Davem, campus Supagro, Bat 21, 34060 Montpellier Cedex 1, France D Received 21 January 2014 – Accepted 13 February 2014 Abstract – Consumption of olive oil helps both prevent and cure heart disease. Olive oils vary in their fatty acid profiles as well as those of other secondary metabolites (phenols, sterols, and terpene compounds). We seek to distinguish the genetic bases from the environmental factors that cause these variations. The genetic base is indeed wide: varieties originate in different domestication occurrences, from different oleaster trees and in differing climatic regimes. With the aid of diagrams, we set out briefly the oil synthesis pathway for fruits in comparison with that of seeds, and the specific aspects of olive oil in particular. Varieties of olive have appeared that are adapted to regions with harsh conditions where the oleaster could not thrive. Environmental stresses have consequences on drupes and their oil profiles; these have been highlighted in European countries through the use of appellations. Whilst stresses tend to enhance the quality of the end product, they do however decrease final yields with potential negative impacts on olive growers’ incomes.
[Show full text]
Yield, Fruit and Oil Content of Some Olive Trees (Olea Europaea L.) Field-Grown in Tunisia
Available online a t www.scholarsresearchlibrary.com Scholars Research Library Annals of Biological Research, 2015, 6 (9):64-71 (http://scholarsresearchlibrary.com/archive.html) ISSN 0976-1233 CODEN (USA): ABRNBW Yield, fruit and oil content of some olive trees (Olea europaea L.) field-grown in Tunisia Sihem Methamem*1, Hassouna Gouta 2, Atef Mougou 3, Mohsen Mansour 3 and Dalenda Boujnah 2 1Institut Supérieur Agronomique de Chott Meriem, Chott Meriem, Sousse – Tunisia 2Institut de l'Olivier. Rue du 1er Juin, Tafala, Sousse Tunisie. 3Centre Régional des Recherches en Horticulture et Agriculture Biologique, Chott-mariem, Sousse, Tunisia _____________________________________________________________________________________________ ABSTRACT Olives are one of the largest crops in the Mediterranean region, especially in Tunisia. This research assessed the performance of 19 cultivars of olives in rainfed conditions in the region of Chott Mariem during the 2010 to 2013 crop years. Average rainfall for those years was 422 mm in the area. In this study, varietal differences were considered in terms of yield, physical characteristics of the fruit and the oil content. The cultivars examined had their origins in Tunisia, Italy, Spain, France and Morocco. The effect of variety was highly significant (p < 0.05) for all traits. Based on our results, ‘Meski’, ‘Roumi’, ‘Besbessi’, ‘Picholine’ and ‘Lucques’ produced the highest cumulative yield over the four years of study. The largest fruits were given by ‘Tounsi’ and ‘Ascolana’, averaging respectively 7,98 and 6,09 g, whereas ‘Chemlali’ (0,74 g) and ‘Chetoui’ (1,91 g) had the smallest ones. The highest oil content was in ‘Picholine’ (19,62%), ‘Fougi’ (17,42%), ‘Chemlali’ (14,34%) and ‘Chemchali’ (14,05%).
[Show full text]
Approche D'evaluation De La Durabilite Des Systemes Guidee Par La Pensee Cycle De Vie : Application a L'agro- Industrie Oleicole
En vue de l'obtention du DOCTORAT DE L'UNIVERSITÉ DE TOULOUSE Délivré par : Institut National Polytechnique de Toulouse (INP Toulouse) Discipline ou spécialité : Sciences des Agroressources Présentée et soutenue par : M. GUILLAUME BUSSET le vendredi 11 juillet 2014 Titre : APPROCHE D'EVALUATION DE LA DURABILITE DES SYSTEMES GUIDEE PAR LA PENSEE CYCLE DE VIE : APPLICATION A L'AGRO- INDUSTRIE OLEICOLE Ecole doctorale : Sciences de la Matière (SDM) Unité de recherche : Laboratoire de Chimie Agro-Industrielle (L.C.A.) Directeur(s) de Thèse : MME MIREILLE VIGNOLES M. JEAN PIERRE BELAUD Rapporteurs : Mme VERONIQUE BELLON MAUREL, IRSTEA M. NICOLAS PERRY, ENSAM BORDEAUX Membre(s) du jury : 1 M. CARLOS VACA GARCIA, INP TOULOUSE, Président 2 Mme MIREILLE VIGNOLES, INP TOULOUSE, Membre 2 Mme PASCALE ZARATE, UNIVERSITE TOULOUSE 1, Membre 2 Mme TATIANA REYES, UNIVERSITE DE TECHNOLOGIE DE TROYES, Membre Résumé À l'heure où toute décision stratégique doit être conforme aux principes de la durabilité, l'évalua- tion des conséquences environnementales, économiques et sociales d'un choix d'ingénierie s'avère nécessaire. Parmi les outils d'évaluation des systèmes et de leurs conséquences, l'analyse de cycle de vie (ACV) dérivée de la pensée cycle de vie s'est imposée comme la méthode la plus adaptée à un tel niveau de décision. Historiquement focalisée sur les impacts environnementaux, l'ACV a naturellement étendue son champ d'évaluation aux aspects économiques, sociaux et d'ingénierie pour devenir une analyse de la durabilité (AdCV) des systèmes. L'AdCV est ainsi en train d'émer- ger et nécessite des propositions d'améliorations méthodologiques et des applications concrètes pour devenir robuste et applicable.
[Show full text]
Belazu Ingredient Catalog
PRODUCT CATALOGUE issue: Q1 2015 Contents Olives Mustards Italian varietal olives French varietal olives Antipasti Spanish varietal olives Antipasto Greek varietal olives Tomatoes Peruvian varietal olives Peppers Moroccan varietal olives Other vegetables Fresh pitted olive mixes Pestos and pastes Bag in box Pestos Fresh pitted seasonal olive selection Pastes Fresh pitted green olives Fresh pitted black olives Breadsticks Fresh stone-in olive mixes Fresh aromatised green olives Nuts and bar snacks Fresh aromatised black olives Stuffed olives Fish products Oils Truffle products Extra virgin bulk olive oils Rice and lentils Catering oils Extra virgin finishing olive oils Grains Infused and nut oils Sundries Vinegars Balsamic vinegars Display and sundry items Vinegars Ordering, delivery & contacts Olives Varietal Olives Our flagship range of natural varietal olives is unrivalled in the UK and sourced from around the Mediterranean. We offer a variety of flavours, colours, textures and sizes, including many that have been certified for quality by regional classifications such as DOC, AOC and PDO. Italian Varietal Olives Greek Varietal Olives Click here to visit this page Click here to visit this page French Varietal Olives Peruvian Varietal Olives Click here to visit this page Click here to visit this page Spanish Varietal Olives Moroccan Varietal Olives Click here to visit this page Click here to visit this page Italian Varietal Olives NOCELLARA DEL BELICE PDO - extra large GAETA DOC Larger grade Castelvetrano cure, bright green early Purple
[Show full text]
Oil Fatty Acid Composition of Eighteen Mediterranean Olive Varieties Cultivated Under the Arid Conditions of Boughrara (Southern Tunisia)
GRASAS Y ACEITES, 60 (5), OCTUBRE-DICIEMBRE, 498-506, 2009, ISSN: 0017-3495 DOI: 10.3989/gya.021109 Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia) By Wissem Zarrouk,a Bechir Baccouri,a Wael Taamalli,a Ahmed Trigui,b Douja Daouda and Mokhtar Zarrouka* a Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia. b Institut de l’Olivier, BP 263, 3018 Sfax, Tunisia. (*Corresponding author: e-mail: [email protected]) RESUMEN three main groups. The first group included a subgroup which is composed of seven olive varieties (Cornezuelo, Ver- Composición de ácidos grasos de dieciocho varieda- dial de Vélez-Málaga, Leccino, Coratina, Koroneiki, Lechín des de aceituna mediterráneas cultivadas en las condi- de Granada and Changlot Real) characterized by high oil ciones áridas de Boughrara (zona meridional de Túnez). yield with high oleic, low palmitic and linoleic acid contents. The fatty acid compositions of the oils from these varieties En este estudio, dieciocho variedades de aceituna pro- comply with international standards and show more benefi- cedentes de España, de Francia, de Italia, de Grecia y de Ar- cial characteristics than the oil obtained from Chemlali: the gelia, cultivadas en la estación experimental del olivo de most abundant olive cultivar in Tunisia. Finally, the main fatty Boughrara (región árida de Túnez), fueron evaluadas para el acids (palmitic (C16:0), oleic (C18:1) and linoleic (C18:2)) of rendimiento en aceite y la composición de ácidos grasos.
[Show full text]
Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts
foods Article Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts Lucía López-Salas 1, Inés Cea 2,3, Isabel Borrás-Linares 4,*, Tatiana Emanuelli 5 , Paz Robert 2, Antonio Segura-Carretero 4,6,† and Jesús Lozano-Sánchez 1,4,† 1 Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; [email protected] (L.L.-S.); [email protected] (J.L.-S.) 2 Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; [email protected] (I.C.); [email protected] (P.R.) 3 Center for Systems Biotechnology, Fraunhofer Chile Research, Av. Del Cóndor 844 Floor 3, Santiago 8580704, Chile 4 Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain; [email protected] 5 Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, RS, Brazil; [email protected] 6 Citation: López-Salas, L.; Cea, I.; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain * Correspondence: [email protected]; Tel.: +34-9586-37083 Borrás-Linares, I.; Emanuelli, T.; † These authors are joint senior authors on this work. Robert, P.; Segura-Carretero, A.; Lozano-Sánchez, J. Preliminary Investigation of Different Drying Abstract: Phenolic compounds present in extra virgin olive oil (EVOO) could be retained in its Systems to Preserve Hydroxytyrosol byproducts during processing.
[Show full text]