I refer, of course, about extra-virgin olive oil!

Not many people would disagree with the assertion that olive oil is the base and seal cooking of southern France. It is used everywhere: in aioli and pesto, tapenade and anchoïade in, in ratatouille and pan bagnat ….

It is used to flavor sauces and daub, to Marinate meat and fish before cooking, dressing, vegetables and salads to add a distinctive Provencal je ne sais quoi to breads such as drill, and even cakes and pastries certain ….

The cuisine of Provence would be inconceivable without olive oil!

Introduced into Provence by Greek traders nearly 3,000 years ago, the olive tree symbolizes many things: the wisdom of light, chastity, immortality. The olive branch is a universal symbol of peace and harmony. And do not forget that it was an olive branch that the dove brought Noah as a sign that the long test of the flood was over.

Growth and cultivation of olive trees has never been an easy task. Require year – even generations – of care, attention and nurturing, taking more than 35 years to achieve maximum growth and ultimately yield a harvest abundant.

The harvest usually begins in September and may continue into February, according to the type and color of the olives being harvested. Age-old traditional methods are still widely used to harvest the fruit. Some growers pick the olives by hand, to ensure that the fruit is delicate beaten. Others use a special hazel to call the olive spreadsheet under the trees.

Even after the fruit has been harvested, the process is still extensive work to someone. The olives have to be sorted, washed, rinsed and then ground to form a thick paste between huge granite wheels.

The resulting olive pulp is hydraulically pressed between two sheets of hemp or sisal, and then separated by centrifugal force in the oil and juice.

This is the point in the process that determines the type and quality of oil extracted. The best olive oil – olive vierge, produit naturel, 1ere pression one froid (virgin olive oil, natural product, first cold pressing) is the result of this first, natural, process chemicals and additives free. This is the oil oil the best tasting and highest pedigree: the choice of expert.

It is the natural acidity of the final product that determines their status as "virgin". Oil with an acidity of less than 0.8 percent can be proud of "extra virgin" label. Oils with an acidity of between 0.8 percent and 2 percent are virgins every day!

In Provence the best olive oil is presumed to come from Nyons, which is located at the base of Mont Ventoux, but personally, I've always preferred olive de la Vallée des Baux, in the Bouches-du-Rhone. It tastes particularly unique, which has been described as 'green fruit', 'artichoke', 'cut – hay' even 'wet grass'!

I accept that my preference can be emotional, rather than a rational one. I spent much time in the area of Provence, and have used Vallee des Baux olive oil for cooking and to flavor many years.

That said, the area was awarded with the level of the denomination of origin, olives and olive oil in 1997 – so my loyalty has been well justified.

Olive oil from the region is widely used (and to great effect) in local restaurants like the famous Baumaniere Oustau of his younger brother shall it be d'Or (both located in the village incredibly beautiful Les Baux-de-Provence itself) and the elegant Le Rigal in the nearby village of Fontvieille.

If you happen to be found in this beautiful region several of the local oil traders happily open their mills (and shops) for visitors. Try the famous mill in Les Baux de Castelar olive or Saint-Jean Moulin and Chateau d'Estoublon sites, both in the Maussane / Fonvieille road.

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