In the late 19th century, as world trade intensified, a political will emerged to protect the reputation of French products with a collective label: the Appellation d’Origine Contrôlée, or A.O.C.

The A.O.C. label identifies agricultural products which derive their authenticity and distinctive character from their geographic origins.

This label is issued by a public organisation, the Institut National des Appellations d’Origine (INAO), in order to guarantee a close link between the product and its terroir. It guarantees:

• a defined geographical origin with geological, agronomical and climatic characteristics specific to it.
• conditions of production arising from a culture and history, and which take account of unbroken local customs.
• analytical and organoleptic examinations of the products, performed under the auspices of the INAO.

On 27 August 1997 the French government issued a decree recognising the three Appellations d’Origine Contrôlée labels for olive-based products in the Vallée des Baux de Provence :

• Split olives from the Vallée des Baux de Provence
• Black olives from the Vallée des Baux de Provence
• Olive oil from the Vallée des Baux de Provence

This was the culmination of the representations made by the local industry body, the Syndicat Interprofessionnel de l’Olivier de la Vallée des Baux de Provence to the INAO in order to gain recognition for the distinctive character of its olive-based products, and to showcase traditions and age-old expertise in olive growing.

The A.O.C. area covers 1,700 hectares (about 4,250 acres) in the north-east portion of the Bouches du Rhône département, in the heart of Les Alpilles. This chalky hill range at 400 metres altitude stretches for about 30 kilometres between Arles to the west and Salon de Provence to the east. The olive grove soils contains chalky stones which allow natural drainage conducive to the growing of olive trees.

The Vallée des Baux de Provence AOC wording on olive oil labels guarantees:

• an oil produced in a defined area (see map)
• an oil made with certain varieties of olive: the principal ones of Salonenque, Beruguette, Grossane and Verdale des Bouches-du-Rhône, and the secondary ones of Picholine and others
• plantation densities of 150 to 416 trees per hectare (roughly 60-165 per acre)
• regular maintenance of the groves
• yields not exceeding 6 tons/hectare (about 2.4 tons/acre)
• arvests of healthy, mature olives
• that the mill or processing plant is located in the production area and uses solely mechanical methods to cold-extract the oil
• that the oil has received a certificate of approval issued by the INAO after tasting by a jury and sample analysis.

dated 27 August 1997, relative to the Appellation d’Origine Contrôlée for olive oil from the Vallée des Baux-de-Provence.