Castelas relies on forty hectares of olive trees hundreds of years old, planted on the sun-socked slopes of les Alpilles at Mouries, les Baux de Provence and St Remy de Provence. The varieties of are Salonenque, Aglandau, Grossane and Verdale.
Castelas takes pride in controlling their production from start to finish. As soon as the olives have been picked they are brought up to the mill, where the olives are cold pressed within 24 hours of harvest. This method not only ensures a very low acidity level and low peroxide index but also provides an extra virgin olive oil with the potential for a very long shelf life.
Tasting
A nose of greenery, with a scent of freshly cut grass. Length and finesse on the palate, with no oily residues. A pleasantly fresh taste, with hints of articoke and almonds. Gradually, a slight pepperiness appears in the back of the throat.
Opens up marvelously when drizzled on hot dishes such as fish and steamed vegetables. Goes very well with marinades, salads and goat cheese. Gold Metal Winner " Outstanding Oil " 2007 Fancy Food Show
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