At the foot of 'Les Alpilles', in the Vally of Les Baux, lies one of the finest Olive groves in Provence. Five oil mills, at Fontvielle, Maussane and Mouriès process the region's olive harvest.
Harvesting is carried out by hand. It is important to collect the finest fruits, especially for eating. Picking takes place in December, sometimes with a hand-held rake and a net stretched out on the ground.
Pressing consists of two distinct operations. Firstly the olives are washed, ground and mixed without heating. The paste thus obtained is then spread out onto 'Scourtins'.
These are woven trays, formerly of rush, but nowadays of synthetic fibre, in the form of large round 'cheeses'. They are piled one on top of one another between the plates of the press. This method enables the oil to be separated out leaving the pulp behind. After separating out the watery residues by allowing to settle, pure, first pressing olive oil from the Valleé des Baux is obtained
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