Grands crus d'huile d'olive
Haute gastronomie Méditerranéenne
Nice 1868

our Domain

Our area has hundreds of olive trees just outside the city of Nice. We grow several species of trees, the most common of "cailletier" symbol of our city.

The work done throughout the year, entirely by hand from terraced (blank boards Hills). We use years of products from organic farming, because they can not conceive of growing old tree without thinking of future generations.

Our trees are pampered and are subject to a lot of oversight and attention. Two periods are important in the development and cultivation of the olive tree

First of pruning that will determine and shape the tree to harvest the following year. This size is performed after the harvest, between February and April. It's a long process which requires great dexterity, but above all a great experience. The olive trees are not cut operating in the same manner as ornamental trees. The trees do not exceed 4.5 m in height and the internal branches are cut to admit as much light as possible. Thus we use the actual size in "cup" to ventilate the shaft inside, thus avoiding the proliferation of diseases in humid environments. It is estimated that a good size achieved by a single person takes about one hour per tree, this represents a tremendous job for operation of great importance.

Then comes the time of harvest.

We are doing this one between November and March. In fact, it depends on the ripeness of fruit. Nicoise Olive harvest this "rotating", ie when it is halfway between an olive and not ripe ripe olive. The culture terraced (blank boards Hills) imposes certain constraints. Indeed, it is not easy to work with machines such as "tractor" that is difficult to move in a restricted and very steep.

Before the olives are ripe, we install nets spanning trees below the entire area. Requiring individuals who work on the site not to operate machinery or vehicles. After a full year of work and attention, no olive should escape our vigilance. These nets will help recover the olives mature already falling in the wind. Whenever possible, they are slightly high-ground to allow good ventilation and prevent overheating of fallen fruit. Each day, the olive trees are inspected until they decide to harvest time.

Then began the stage known as "shaking down" which is "combing" the olive branches with a rake to make the olives fall into nets. The pickers move around trees and on those avoiding it to crush fruit on the ground. Once the tree stripped of its olives, it remains only to pick them up in nets without waiting to make a tease and a meticulous sort. The screening stage is to separate one to one hand and the olives are perfect, has to say olive oil-soaked oval and well, other.

The olives are then made directly into our oil mill or rely in brine for six months to be consumed as an aperitif.