Nestled in its ideal terroir, the Aglandau olive variety expresses the full strength of the Luberon. An emblematic Provençal cultivar, it is one of the few that naturally withstand climatic challenges such as early frosts, strong winds and cold, which makes it an undisputed queen of our olive‑growing landscapes.

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Its olive oil is distinguished by a bold character, a gentle pepperiness, an elegant bitterness and the typical notes of artichoke, almond and fresh herbs. This unique aromatic signature is highly sought after by lovers of Provençal olive oil.

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Versatile and expressive, our Aglandau olive oil reveals its full dimension in the kitchen, whether used on cold or hot dishes, including salads, fish, grilled meats, roasted vegetables, pasta or carpaccios. It enhances flavours without ever overpowering them.

A phenolic olive oil, a flavourful seasoning with health benefits.

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Our olive oil has an exceptional phenolic composition, as shown by the analyses of our latest cuvée*:

- Total phenols: 449.2 mg/kg (compared with 100 to 200 mg/kg for a standard olive oil)

- Hydroxytyrosol: 64.1 mg/kg (compared with 5 to 10 mg/kg for a standard olive oil)

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Hydroxytyrosol is one of the most reliable markers of olive oil quality. The very high level found in our Luberon olive oil confirms its naturally rich antioxidant profile.

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According to a study published in Medicines, hydroxytyrosol is considered one of the most powerful antioxidants among the phenolic compounds found in olive oil. Its regular consumption is associated with several beneficial effects, including antioxidant action, anti inflammatory properties, protection of cells against oxidative stress and support for cardiovascular health*.

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This exceptional concentration of polyphenols also shapes the character of our oil, giving it marked aromatic intensity, a gentle liveliness on the palate and excellent natural resistance to oxidation.

Nous avons fait le choix d’une micro‑production, guidés par une philosophie simple : laisser le temps à la nature de faire son œuvre.

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Chaque année, nous plantons de nouveaux oliviers pour construire une oliveraie durable, vivante et résistante. Ces jeunes arbres demandent plusieurs années avant d’atteindre leur pleine production, ce qui explique naturellement nos récoltes encore modestes. Aujourd’hui, seule une parcelle d’oliviers d’environ trente ans contribue réellement à notre cuvée; les autres, beaucoup plus jeunes, poursuivent leur croissance naturelle.

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Cette approche respectueuse nous permet de privilégier la qualité plutôt que le rendement. Chaque olive est récoltée avec soin, puis pressée immédiatement afin de préserver toute la richesse aromatique de l’Aglandau. Produire en petites quantités, c’est garantir une huile d’olive française authentique, issue d’un terroir préservé et d’un savoir‑faire artisanal.

 

Chaque bouteille numérotée reflète cette exigence : une huile d’olive du Luberon rare, expressive et fidèle à notre domaine.

Beyond its refined and minimalist design, our 50 cl bottle has been created to preserve the quality of our olive oil and to offer a pleasant and intuitive user experience. Its tinted glass naturally protects the oil from light, an essential factor in maintaining its aromatic qualities and its richness in polyphenols over time.

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The cap with its integrated pour spout allows for precise control of the flow and helps reduce waste during service. The greaseproof label, resistant to oil, retains its elegance even after repeated use.

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Produced in micro quantities, each bottle is individually numbered, reflecting our commitment to offering a unique and traceable Luberon olive oil that remains true to the high standards of our estate.

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Once empty, the bottle can be reused in any way you wish. Both functional and decorative, it naturally finds its place in the kitchen or can be repurposed as an everyday object.

We are not organically certified, but our way of cultivating goes far beyond the requirements of the label. Our olive grove is managed without any chemical treatments, without herbicides and without synthetic products. We favour natural, manual and life‑friendly practices in order to preserve biodiversity and the health of our soils.

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If we are not certified organic today, it is also because obtaining and maintaining a label represents a significant cost and a considerable administrative burden. For a small structure like ours, still developing and building its olive grove, these constraints are not adapted. We prefer to dedicate our resources to what truly matters: caring for our trees, ensuring the quality of our oil and protecting our terroir.

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Each year, we plant young olive trees to build a durable and resilient grove. These trees grow guided only by the climate of the Luberon and the rhythm of the seasons. This approach requires patience and commitment, but it guarantees an authentic French olive oil, produced in a living and preserved environment.

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Not being organically certified is therefore not a sign of lower standards. On the contrary, it reflects a choice for responsible and independent agriculture, often more demanding than official regulations.

Everything begins with cold extraction, carried out at a temperature below 27 °C. This gentle method preserves the freshness of the fruit, its most delicate aromas and its natural richness in polyphenols. It is what distinguishes an exceptional olive oil from one that is merely adequate.

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To be classified as “extra virgin,” an olive oil must show very low acidity (less than 0.8 percent) and no sensory defects. Its fruitiness is clean, precise and harmonious. It is the purest form of olive oil, the one that faithfully reflects the personality of the olive and the uniqueness of the terroir.

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Virgin olive oil is still obtained through mechanical extraction, but it may have higher acidity (up to 2 percent) and slight aromatic alterations. It remains natural, yet its profile is less refined, less stable and less balanced.

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Thanks to our micro production, manual harvesting and immediate extraction, we obtain an extra virgin olive oil of remarkable purity. Every step is designed to preserve the integrity of the fruit and to offer an oil that is fresh, expressive and perfectly balanced.