{"id":9744,"date":"2014-10-27T12:31:30","date_gmt":"2014-10-27T11:31:30","guid":{"rendered":"https:\/\/huiles-et-olives.fr\/?page_id=9744"},"modified":"2014-10-27T12:31:30","modified_gmt":"2014-10-27T11:31:30","slug":"olives-pdo","status":"publish","type":"page","link":"https:\/\/huiles-et-olives.fr\/en\/know-everything\/protected-designation-pdo\/olives-pdo\/","title":{"rendered":"Olives : PDO"},"content":{"rendered":"<div class=\"tpl_2\">\n<p>At the present time, 7 geographical areas have a Protected Designation of Origin (PDO) and 1 is in <strong>Appellation d\u2019Origine Contr\u00f4l\u00e9e<\/strong>, the obtaining is on the way, recognized for their olive oil and\/or their olives and which identify a historic production core.<\/p>\n<ul>\n<li>14 Protected Designation of Origin for olive products are recognized.<\/li>\n<li>1 282 over 1 615 olive towns, that is 65% of the olive towns. The size of these areas is very variable: from 16 towns for the Vall\u00e9e des Baux-de-Provence PDO to 464 towns for the Provence AOC.<\/li>\n<li>5 400 acres that is a bit less than 10% of the olive orchard (but \u00bc of the olive orchard cultivated by farmers).<\/li>\n<li>From 600\u00a0000 to 700 000 olive trees, that is 17% of the orchard, farmed by around 8 000 olive growers.<\/li>\n<li>More than 50 transformers.<\/li>\n<li>950 to 1\u00a0200 tons of olive oil<\/li>\n<li>500 to 900 tons of olives<\/li>\n<\/ul>\n<div class=\"tpl_2_cadre rameau_left\">\n                        <div class=\"rameau\"><\/div><div class=\"tpl_2_cadre_content\"> \n                         <div class=\"two_columns_66_33 clearfix\"><div class=\"column1\"><div class=\"column_inner\">\n<h6><strong>Black olives and olive oil from Nyons PDO<\/strong><\/h6>\n<p>The olive territory of Baronnies is the most northern in France. <strong>Its orchard is composed of more than 95% by a single variety:<\/strong>, Tanche, which acclimated perfectly to the climatic conditions, sometimes difficult.<\/p>\n<p><strong>Nyons PDO was obtained in 1994<\/strong> for black olives and olive oil. Nowadays, the PDO area is made up of 53 towns (35 in Dr\u00f4me, 18 in Vaucluse), the main are Nyons, Mirabel-aux-Baronnies, Buis-les-Baronnies, La Roche-sur-le-Buis, Venterol, Piegon and Sahune.<\/p>\n<p>PDO since : 1994<br \/> Number of olive trees : 261 000<br \/> Average annual production of olive oil : 300 tons<br \/> Average annual production of table olives : 350 tons<br \/> Predominant variety : Tanche.<\/p>\n<p><strong>Its products<\/strong><\/p>\n<ul>\n<li><strong>Nyons PDO olive oil<\/strong> : Olive oil from subtle taste characterized by intense freshly cut grass and green apple aromas in the nose and hazelnut aromas with light buttered notes in the mouth.<\/li>\n<\/ul>\n<ul>\n<li><strong>Nyons PDO black olive<\/strong> : Harvested in December and January, the Nyons black olive is finely wrinkled by the dryness of the air and first frosts. Only from the Tanche variety, the natural or in brine preparation gives to it a \u201cmonk\u2019s robe color\u201d (after contact with air) and a delicious fruity taste recalling undergrowth. \u201cEarly\u201d prepared, spotted with fine salt, Nyons olive develops a stronger and more powerful olive taste. It can be used as much for aperitif as for cooking, from starter to dessert.<\/li>\n<\/ul>\n<\/div><\/div> <div class=\"column2\"><div class=\"column_inner\"> <a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/huile-verre.jpg\"><br \/> <\/a><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/JLie\u0301geois-olive-de-Nyons-ou-Tanche.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3819 aligncenter\" src=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/JLie\u0301geois-olive-de-Nyons-ou-Tanche.jpg\" alt=\"\" width=\"305\" height=\"203\" \/><\/a><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/jeromeliegeois054.jpg\"><br \/> <\/a><br \/> <\/div><\/div><\/div> \n                        <div style=\"clear: both\"><\/div>\n                        <\/div><\/div>\n<div class=\"tpl_2_cadre rameau_right\">\n                        <div class=\"rameau\"><\/div><div class=\"tpl_2_cadre_content\"> \n                         <div class=\"two_columns_33_66 clearfix\"><div class=\"column1\"><div class=\"column_inner\">\n<h6><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/J.Lie\u0301geois-Olive-cass\u00e9e-de-la-Vall\u00e9e-des-Baux-de-provence-ou-Salonenque-e1408452825329.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3818 aligncenter\" src=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/J.Lie\u0301geois-Olive-cass\u00e9e-de-la-Vall\u00e9e-des-Baux-de-provence-ou-Salonenque-e1408452825329.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><\/a><\/h6>\n<\/div><\/div> <div class=\"column2\"><div class=\"column_inner\"><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/huile-verre.jpg\"><br \/> <\/a><\/p>\n<h6>Olive oil, green broken olives and black olives from the Vall\u00e9e des Baux-de-Provence PDO<\/h6>\n<p>Bouches-du-Rh\u00f4ne is <strong>the main olive oil producer in France<\/strong>. The olive tree is present almost on the whole territory with more than 1 180 000 olive trees. This area counts two PDO olive oils: Aix-en-Provence and Vall\u00e9e des Baux-de-Provence.<\/p>\n<p>In 1997 the Protected Designation of Origin Vall\u00e9e des Baux-de-Provence was obtained for the black olives, the green broken flavored olives and the olive oil.<\/p>\n<p>&nbsp;<\/p>\n<p>PDO since : 1997<br \/> Olive tree number : 586 000<br \/> Average annual production of olive oil : 450 tons<br \/> Average annual production of table olives : 130 tons<br \/> Predominant varieties : Salonenque, Aglandau, Grossane, Verdale des Bouches-du-Rh\u00f4ne, B\u00e9ruguette.<\/p>\n<p><strong>Its products<\/strong><\/p>\n<ul>\n<li><strong>Vall\u00e9e des Baux-de-Provence PDO olive oil<\/strong> : The PDO area offers 2 family tastes:\n<ul>\n<li>Vall\u00e9e des Baux-de-Provence PDO olive oil with intense taste, lightly peppered, with dominant raw artichoke aromas, with fresh grass, citrus fruits, almond, green apple;<\/li>\n<li>Vall\u00e9e des Baux-de-Provence PDO olive oil in characteristic traditional taste with cocoa, truffles and mushrooms aromas.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ul>\n<li><strong>Vall\u00e9e des Baux-de-Provence PDO black olive<\/strong> : Olive from the Grossane variety, harvested in November-December, crystallised with fine salt or naturally prepared in brine. Olives with a \u201cvery strong\u201d taste on a bitterness background. This olive ideally accompanies all the dishes.<\/li>\n<\/ul>\n<ul>\n<li><strong>Vall\u00e9e des Baux-de-Provence PDO green broken olives<\/strong> : Olive from Salonenque variety (sometimes Aglandau), harvested in September. Olives are \u201cbroken\u201d, that is to say lightly crushed and then put in brine with fennel. The flesh melts in the mouth leaving a slightly acid and plant note. Provence is presented to you!<\/li>\n<\/ul>\n<p><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/jeromeliegeois054.jpg\"><br \/> <\/a><br \/> <\/div><\/div><\/div> \n                        <div style=\"clear: both\"><\/div>\n                        <\/div><\/div>\n<div class=\"tpl_2_cadre rameau_left\">\n                        <div class=\"rameau\"><\/div><div class=\"tpl_2_cadre_content\"> \n                         <div class=\"two_columns_66_33 clearfix\"><div class=\"column1\"><div class=\"column_inner\">\n<h6><strong>Aix-en-Provence PDO olive oil<\/strong><\/h6>\n<p>Aix-en-Provence PDO area <strong>counts 73 towns<\/strong> (whose 56 in Bouches-du-Rh\u00f4ne) on 2 administrative regions (Bouches-du-Rh\u00f4ne and Var).<\/p>\n<p>Implemented on three sectors, olive plantations are mainly located in l\u2019Arc and La Touloubre valleys and the Tr\u00e9varesse hillsides. <strong>These regions count about 550 000 trees<\/strong> (whose 120 000 are listed as PDO). The analysis of old orchards, the most numerous, indicates that olive plantations of this basin are dominated by three varieties producing very specific oil: Aglandau, Salonenque and Cayanne.<\/p>\n<p>PDO since : 1999<br \/> Average annual production of olive oil : 130 tons<br \/> Predominant varieties : Aglandau, Cayanne and Salonenque.<\/p>\n<p><strong>Its products<\/strong><\/p>\n<p>Olive oils produced on the Aix-en-Provence PDO offer two family tastes.<\/p>\n<ul>\n<li>Aix-en-Provence PDO olive oil \u2013 <strong>intense taste<\/strong><br \/> It is perfectly suitable for starch, Mediterranean vegetables (tomato, aubergine) and for meats and fishes (such as salmon).<br \/> This is an herbaceous olive oil with raw artichoke, apple, greenery and almond aromas often accompanied by bitterness and piquant.<\/li>\n<\/ul>\n<ul>\n<li>Aix-en-Provence PDO olive oil \u2013 <strong>traditional taste<\/strong> or \u00abmatured olives\u00bb<br \/> It harmonizes very well with shellfishes and games as well as with some salads (endives, chicory, escarole,\u2026).<br \/>This is a soft and complex olive oil, the nose is dominated by bread and black olive aromas, to which come to be added cooked artichoke, cocoa and vanilla aromas. In the mouth, we can find sourdough bread and black olive, so lingering.<\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"column2\"><div class=\"column_inner\"> <a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/huile-verre.jpg\"><br \/> <\/a><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/Olivier-et-vignes.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2443\" src=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/Olivier-et-vignes-300x199.jpg\" alt=\"Olivier-et-vignes\" width=\"300\" height=\"199\" \/><\/a><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/DR-La-perle-noire-et-robe-de-bure-sortie-de-la-saumure.jpg\"><br \/> <\/a><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/jeromeliegeois054.jpg\"><br \/> <\/a><br \/> <\/div><\/div><\/div> \n                        <div style=\"clear: both\"><\/div>\n                        <\/div><\/div>\n<div class=\"tpl_2_cadre rameau_right\">\n                        <div class=\"rameau\"><\/div><div class=\"tpl_2_cadre_content\"> \n                         <div class=\"two_columns_33_66 clearfix\"><div class=\"column1\"><div class=\"column_inner\">\n<h6><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/J.Lie\u0301geois-2151.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2791 size-medium\" src=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/J.Lie\u0301geois-2151-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><\/a><\/h6>\n<\/div><\/div> <div class=\"column2\"><div class=\"column_inner\"><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/huile-verre.jpg\"><br \/> <\/a><\/p>\n<h6>Haute-Provence PDO olive oil<\/h6>\n<p><strong>Haute-Provence PDO area stretches on 4 administrative regions<\/strong> (Alpes de Haute-Provence, Bouches-du-Rh\u00f4ne, Var, Vaucluse) <strong>and 95 towns<\/strong> (whose 83 in Alpes de Haute-Provence). Towns mainly concerned are located in the \u201cmiddle Durance Valley\u201d which constitutes the spine of the area, going from Sisteron in the North to Mirabeau in the South.<\/p>\n<p>Haute-Provence PDO olive oil <strong>is worked out of 80% minimum of olives from the Aglandau variety.<\/strong>.<\/p>\n<p>PDO since : 1999<br \/> Predominant varieties : Aglandau (secondary : Bouteillan, Picholine, Tanche and local ancient varieties).<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Its products<\/strong><\/p>\n<p><strong>Haute-Provence PDO olive oil<\/strong><\/p>\n<p>The aromatic richness of Haute-Provence PDO olive oil allows all culinary agreements. But its intensity will excel in applications on salads with products having a significant taste (arti chokes, sweet peppers), on meats such as lamb, pigeon, game\u2026 and starch, mashed potatoes, spelt wheat risotto\u2026<br \/> This oil is characterized by a nose of freshly cut grass, raw artichoke or tomato leaf.<\/p>\n<p>In the mouth, raw artichoke flavors dominate, accompanied by the bitterness of almond and harmoniously seasoned with a fruity note of green banana or pear.<\/p>\n<\/div><\/div><\/div> \n                        <div style=\"clear: both\"><\/div>\n                        <\/div><\/div>\n<div class=\"tpl_2_cadre rameau_left\">\n                        <div class=\"rameau\"><\/div><div class=\"tpl_2_cadre_content\"> \n                         <div class=\"two_columns_66_33 clearfix\"><div class=\"column1\"><div class=\"column_inner\">\n<h6><strong>Nice PDO olive oil<\/strong><\/h6>\n<p><strong>Nice PDO area radiates on a territory of 99 towns<\/strong> on hillsides and hills from Grasse to Menton, from the sea to the mountains.<\/p>\n<p>The Cailletier variety is also prepared in brine to make the Nice olive, small olive with a characteristic touch of bitterness.<\/p>\n<p>&nbsp;<\/p>\n<p>PDO since : 2001<br \/> Average annual production of olive oil : 25 tons<br \/> Average annual production of olives : 30 tons<br \/> Predominant variety : Cailletier.<\/p>\n<p><strong>Its products<\/strong><\/p>\n<ul>\n<li><strong>Nice PDO olive oil<\/strong><br \/> Nice PDO olive oil, by its softness, is appreciated by everyone, as much by children as by adults. It generously accompanies salads, vegetables such as potatoes and delicate fishes but can also spice up a strawberry or orange salad.<br \/> The characteristic of this olive is its fruity freshness, with very intense fresh almond aromas accompanied by broom and raw artichoke notes.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li><strong>Nice PDO olives<\/strong><br \/> Nice PDO olives are naturally prepared (only water and sea salt). This preparation allows removing slowly the bitterness from olives to make them edible while preserving an aromatic high quality. These aromas could remind an old Bordeaux wine, or leather. The flesh remains compact, crunchy and pulls easily away from the stone. The skin of this olive is smooth with shade colors going from yellow to purplish black as well as from brown.<br \/> Ideal for aperitifs, the Nice olive suits perfectly to Mediterranean or Nice local dishes. You could also savor it year-round for your pleasure\u2026<\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"column2\"><div class=\"column_inner\"> <a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/huile-verre.jpg\"><br \/> <\/a><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/J-Lie\u0301geois_olive-de-Nice-ou-cailletier.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3820 aligncenter\" src=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/J-Lie\u0301geois_olive-de-Nice-ou-cailletier.jpg\" alt=\"\" width=\"360\" height=\"240\" \/><\/a><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/Olivier-et-vignes.jpg\"><br \/> <\/a><br \/> <\/div><\/div><\/div> \n                        <div style=\"clear: both\"><\/div>\n                        <\/div><\/div>\n<div class=\"tpl_2_cadre rameau_right\">\n                        <div class=\"rameau\"><\/div><div class=\"tpl_2_cadre_content\"> \n                         <div class=\"two_columns_33_66 clearfix\"><div class=\"column1\"><div class=\"column_inner\">\n<h6><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/5-jeromeliegeois-21.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2793 size-medium\" src=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/5-jeromeliegeois-21-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><\/a><\/h6>\n<\/div><\/div> <div class=\"column2\"><div class=\"column_inner\"><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/huile-verre.jpg\"><br \/> <\/a><\/p>\n<h6>Corsica olive oil \u2013 Oliu di Corsica &#8211; PDO<\/h6>\n<p><strong>Corsica PDO area counts 297 towns on 2 administrative regions<\/strong> : Corse du Sud and Haute-Corse.<\/p>\n<p>In Corsica, olive plantations are made up of :<\/p>\n<ul>\n<li>old orchards with high trees several hundred years old which are harvested by natural fall on nets,<\/li>\n<li>young plantations, harvested most often by mechanical fall at maturity.<\/li>\n<\/ul>\n<p>PDO since : 2004<br \/> Average annual production of olive oil : 100 tons<br \/> Predominant varieties : Sabine (or Aliva bianca), Ghjermana, Capannace (or Raspulata), Avia Nera (or Ghjermana du sud), Zinzala.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Its products<\/strong><\/p>\n<p><strong>Nice PDO olive oil<\/p>\n<p>Within this large variety and the harvesting methods, Corsica PDO olive oil presents an exceptional aromatic range. This oil is distinct by its softness in the mouth. This is an olive oil with different aromas: fresh grass, cooked vegetables, dried fruits (mainly hazelnut), mint or even myrtle, cistus (maquis smells) and pastries.<br \/> Its so characteristic flavor comes from the conjunction of two specific situations in Corsica. On the one hand fruit harvesting in advanced maturity, reducing considerably bitterness and piquant, offers \u201cin fine\u201d a remarkable softness. On the other hand, the aromatic environment of the Corsican maquis is so intense that the fruit becomes impregnate with it.<br \/>\nThis is on perfumes and tastes such as straw, artichoke, courgette, myrtle, honey, pastries, apple, walnut, hazelnut or cocoa that we could recognize Corsican olive oil.<\/p>\n<\/div><\/div><\/div> \n                        <div style=\"clear: both\"><\/div>\n                        <\/div><\/div>\n<div class=\"tpl_2_cadre rameau_left\">\n                        <div class=\"rameau\"><\/div><div class=\"tpl_2_cadre_content\"> \n                         <div class=\"two_columns_66_33 clearfix\"><div class=\"column1\"><div class=\"column_inner\">\n<h6>Green olives and olive oil N\u00eemes PDO<\/h6>\n<p><strong>Nowadays Gard administrative region counts more than 509 000 olive trees<\/strong>, whose the most famous is the Picholine variety harvested green for confection and ripe for oil.<\/p>\n<p>The Protected Designation of Origin N\u00eemes was obtained in 2004 for olive oil and in 2006 for green olives. The PDO territory counts 223 towns, mostly located in Gard (some in H\u00e9rault).<\/p>\n<p>PDO since : 2004<br \/> Number of olive trees : 450 000 (70 000 in PDO)<br \/> Average annual production of olive oil : 50 tons<br \/> Average annual production of olives : 30 tons<br \/> Predominant varieties : Picholine, N\u00e9grette, Noirette.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Its products<\/strong><\/p>\n<ul>\n<li>N\u00eemes PDO olive oil : Olive oil in green fruity taste characterised by its intense berries, plums, pineapple (\u2026) aromas with a touch of bitterness and a clear piquant. Olive oil stemming from a minimum of 70% of olives from Picholine variety to which can be added N\u00e9grette and Noirette and secondary varieties.<\/li>\n<\/ul>\n<ul>\n<li>N\u00eemes PDO olives : Green olive from Picholine variety, crunchy and juicy, soft with hazelnut butter aromas. Savour mainly for aperitif.<\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"column2\"><div class=\"column_inner\"> <a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/huile-verre.jpg\"><br \/> <\/a><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/J-Lie\u0301geois-Picholine-ou-olive-de-nimes.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3821 aligncenter\" src=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/J-Lie\u0301geois-Picholine-ou-olive-de-nimes.jpg\" alt=\"\" width=\"363\" height=\"242\" \/><\/a><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/jeromeliegeois054.jpg\"><br \/> <\/a><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/Olivier-et-vignes.jpg\"><br \/> <\/a><br \/> <\/div><\/div><\/div> \n                        <div style=\"clear: both\"><\/div>\n                        <\/div><\/div>\n<div class=\"tpl_2_cadre rameau_right\">\n                        <div class=\"rameau\"><\/div><div class=\"tpl_2_cadre_content\"> \n                         <div class=\"two_columns_33_66 clearfix\"><div class=\"column1\"><div class=\"column_inner\">\n<h6><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/JLiegeois-216.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2794 size-medium\" src=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/JLiegeois-216-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><\/a><\/h6>\n<\/div><\/div> <div class=\"column2\"><div class=\"column_inner\"><a href=\"https:\/\/huiles-et-olives.fr\/wp-content\/uploads\/huile-verre.jpg\"><br \/> <\/a><\/p>\n<h6>Provence AOC olive oil<\/h6>\n<p><strong>Provence AOC area mainly stretches on 4 administrative regions<\/strong> (Var, Vaucluse, Bouches-du-Rh\u00f4ne and Alpes de Haute-Provence)\u00a0<strong>and 464 towns<\/strong>.<\/p>\n<p>Provence AOC olive oil makes a distinction between two specific know-how which exist in Provence : one based on fresh olive\u2019s work and the other on a work of matured olive (stored between harvest and extraction).<\/p>\n<p>AOC since : 2007<br \/> Average annual production of olive oil : 200 tons<br \/> Predominant varieties :\u00a0 Aglandau, Bouteillan, Cayon, Salonenque.<\/p>\n<p><strong>Its products<\/strong><\/p>\n<p>The aromatic range of olive oils produced on Provence AOC area is wide and includes different varieties. Two family tastes coexist.<\/p>\n<ul>\n<li>Provence AOC olive oil, <strong>intense taste<\/strong><br \/> It is characterized by a very little intense nose with berries, herbaceous and raw artichokes smells that could be associated to barley water and cinnamon. In the mouth, the fruity taste is intense and characterized by the herbaceous note, raw artichoke, which could be completed by banana, hazelnut, fresh almond and tomato leaf aromas. At the end of the tasting, the pungency could be present, sometimes with notes of bitterness.<\/li>\n<\/ul>\n<ul>\n<li>Provence AOC olive oil \u2013 \u00abmatured olives\u00bb or <strong>traditional taste<\/strong><br \/> It is characterized by an intense nose and fruity taste, marked by undergrowth, smoke or purple cooked artichoke smells, which could be associated to chocolate or ripe fruits. The mouth is developed and full, with aroma of ripe olive.<\/li>\n<\/ul>\n<\/div><\/div><\/div> \n                        <div style=\"clear: both\"><\/div>\n                        <\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"At the present time, 7 geographical areas have a Protected Designation of Origin (PDO) and 1 is in Appellation d\u2019Origine Contr\u00f4l\u00e9e, the obtaining is on the way, recognized for their olive oil and\/or their olives and which identify a historic production core. 14 Protected Designation...","protected":false},"author":2,"featured_media":0,"parent":9742,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"class_list":["post-9744","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - 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