Sorry, this entry is only available in Français.

Sorry, this entry is only available in Français.

Sorry, this entry is only available in Français.

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.

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…)

Olive, pure product of Provence:

Ovo?Æde, round or curved drupe, in mésocarpe muscular or pulp, green, black, the olive of Provence has a different composition according to its colour:

The green olive of Provence: (75 % of water, 1 % of proteins, 14 % of lipids, 8 % of substances extractibles and 1 % of cellulose)

The black olive of Provence: (3 % of proteins, 59 % of lipids, 32 % of substances extractibles, 4 % of cellulose and 2 % of cinder)

This fruit is also source of vitamins: vitamin A and carotene, Vitamins B and C.

Amazing, 100 grammes of olives from Provence, will bring you much than 1,5 litres of milk.

Don’t hesitate and use olives of Provence as well black as green.