For 10 persons. Preparation: 10 minutes.

Ingredients: 10 pods of garlic, 3 yellow of eggs, 1 lemon juice, 1 spoon of mustard, 1/2 litre of oil of olive, salt and pepper, 50 grammes of bread without the crusts of bread dipped into some milk.

Purée the pods of garlic, blend yellow of eggs, mustard, garlic, salt and pepper, then the hand of drained bread without the crusts and lemon juice.

Pour the oil of olive in slim net and go up as a mayonnaise.

When 1/2 litre of oil of olive is inserted, try.

This sauce accompanies all fish, vegetables or meats.

It is also the foundation of a Provençal dish: the big aïoli.

The fire which burst on Wednesday near the military camp of Carpiagne between Marseilles and Blackcurrant right in the center of Provence would have been triggered off by military shooting further to a financial year of entrainement.The noncommissioned officer, responsible for this shooting with tracer bullets was suspended of his functions by the Ministry. However, about 1300 hectares of garrigues were destroyed according to the prefecture.This fire did not make victim, very much happily and was controlled since the beginning of afternoon.

Affair to be followed

Created in 1997, in Provence, the festival ” Voix du Gaou ” shows very apparently his will to distinguish itself by its program but also by its place of reception; the peninsula of the comune of Six-Frours-Les Plages which gives him an original frame between pinewood, lagoon and starry sky.

Side programming: for this new edition, every party finds his public with a programming composed of big sizes of the stage pop, reggae, or else électro. They can name Lennu Kravitz, Bernard Lavilliers…

Voix du Gaou will close their doors on July 29th, 2009, be of benefit of this last week, to slacken you and you let rock by rhythm and ambience of this festival.

The mill allows the manufacture of the oil of olive of Provence. This manufacture is made in two successive operations: First of all the grinding of olives, then the extraction of oil with the aid of the pressoir.

The grinding of olives:

The oléicole equipment of Provence (equipment allowing to make oil), improved in oriental Mediterranean Sea and sea Egée, was introduced in Provence by the advanced civilizations of the Mediterranean basin.In the past, Tudicola ” which resembled a coffee mill, crushed olives in a crusher. “Trapète” was a big basin or stony mortar in which moved two millstones.”Trapète” should be quickly replaced with millstones driven first by human force, by animals, by water then by driving force. This system is always of actuality in Provence.

The extraction of the Oil of olive of Provence:

This operation is made thanks to the pressoir.

Sources: www.avignon-provence.com

When a Mediterranean speaks about oil, it is always about some Oil of Olive of Provence; it is part as the sun of its life, what he likes and his traditions.

Composition of the oil of olive of Provence:

According to agriculturists, when the olive of Provence reached its complete adulthood, it contains four types of different oils: the oil of the skin, that of the flesh, core and finally the oil of almond.

The oil of olive of Provence contains 90 % of lipids, and 10 % of vitamin E, Protamine A and of Fatty acids.

Biological Value and beneficial effects of the Oil of olive of Provence:

His value is function of its quality Its virtues attain their fullness in oils of first pressure with cold that is pure juice of natural fruit. By its privileged composition, it is close to some human grease and by its content of linoléique acid some feminine milk;it is the most capable fatty substance to safeguard our organism. By its aroma and its taste particularly nice to digestible taste, 100 % for all, it favours growth, fights certain diarrheas efficiently, supports the tired heart and numerous pain (ulcer…)