The Castelas range
Olive oil offers an wonderfully wide array of aromas and flavours. It is influenced by terroir, climate, and the healthiness and maturity of the olive varieties used to make it.
With every fresh crop crushed at Castelas Mill, our passion for taste and our savoir-faire have led us to produce olive oils of highly distinctive character.
CastelaS Olive Oil AOC
Castelas olive oil has its roots in the heart of Provence, on the sun-soaked footslopes of Les Alpilles. Its great finesse, its freshness, its balance, and its almond and artichoke aromas are achieved by blending four varieties of olive typical of the Vallée des Baux de Provence: Salonenque, Beruguette, Grossane and Verdale. It has a peppery, bitter edge that denotes the presence of natural polyphenols, a sign that the olives were picked at the optimal point of freshness and maturity. To protect all these traits and the preservatives that it naturally contains, Castelas olive oil is only very slightly filtered, if at all, and may contain a small amount of sediment.
Castelas olive oil is extra virgin quality, cold pressed within 24 hours of harvesting. Our extraction method showcases the green fruity character of the oil and preserves the subtle flavours of our terroir.
It has a nose of freshly cut grass and green olive fruitiness. On the palate it offers long-lasting flavours of raw artichoke and sweet almonds. It has a subtly elegant and extremely fresh character. On the finish, the oil has a slightly peppery, bitter edge, a sign that the olives were ideally ripe when picked.
The olive oil made at Castelas Mill is a genuinely gastronomic product which will brighten up your cooking. Its full appeal can be savoured when it is used to dress hot dishes such as fish and steamed vegetables. It also goes beautifully with marinades, salads and goat's cheese. And with raw prepared artichokes it makes the perfect match.
You can also dare to be different – try pairing it, for example, with a citrus salad!
Our Castelas Fruité Vert olive oil is available in:
Tinted glass bottles (to keep its aromas intact): 20cl, 50cl, 75cl
Metal cans: 25cl, 50cl, 1L
Bag in box: 3L.
CastelaS Fruité Noir Olive Oil AOC
CastelaS revisits the ancient practices of the Vallée des Baux de Provence to create its Fruité Noir oil.
This olive oil is made from four varietes in our groves (Salonenque, Aglandau, Grossane and Verdale), whose fruit are picked when fully ripe and then stored. Using our savoir-faire, we start the delicate job of lightly fermenting them, to produce the taste of the confited black olives from our ancestors' stone-wheel mills. Achieving this distinctive taste without the associated drawbacks is a real art! The oil's distinctive features are a fermented nose, notes of cocoa on the nose, and mildness on the palate.
It is best used cold with garlic-seasoned salads, for making mayonnaise, and drizzled on mushrooms, confits and mashed potato.
CastelaS Fruité Noir AOC is available in 50cl bottle.
Natural Aromatics Olive Oils
CastelaS Mill enjoys a relaxing break in november to produce Les Aromatiques. You'll be seduced by the intensity of these exceptional, totally natural olive oils.
Les Aromatiques are available in 25cl bottle.
Olive Oil & Citron
The citron is a citrus fruit that ripens in the Corsican sun, and lends the oil a tangy, lemony scent but also a mildness of flavour. Its delicate tangerine notes make a wonderful match for white meats such as veal and chicken. We also recommend it drizzled on a carpaccio of scallops or a hearty pumpkin soup.
Olive Oil & Ginger
We use fresh ginger rhizomes and ripe olives to make this oil. It has great finesse, and its exotic floral style will beguile your tastebuds. Use on poultry, marinated fish and shellfish. Also excellent with lentils!
Olive Oil with Thyme & Rosemary
With its heady garrigue scent,this oil is the quintessential companion for meat. Use in marinades, at the end of cooking, or drizzled on sizzling meat. It's also superb with goat's cheese
Les Seigneurs des Baux Olive Oil AOC
Les Seigneurs des Baux Olive Oil AOC Vallée des Baux de Provence reveals the full aromatic complexity of its main ingredient: Grossane olives. This fruit, yielded by a legendary variety of tree that is widely established in the terroir of Les Baux de Provence, is picked at several stages of ripeness. Endowed with great delicacy and finesse, it develops early-year grapefruit aromas that give way to ripe tomato.
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Exquisite with a tomato and mozzarella salad, it displays all its finesse and subtlety with desserts such as strawberries with vanilla ice cream, or a fresh citrus fruit salad. Les Seigneurs des Baux Olive Oil is made in limited quantities. It is available in 37.5cl tinted glass bottle. |
Les CastelineS
Les Castelines are olive oils made from olive varieties selected by Jean-Benoît Hugues and extracted at Castelas Mill within 24 hours of picking. Their respective flavour profiles suit a wide range of dishes.
Mas de l'Olivier
Mas de l'Olivier is a cold-pressed oil made with Arbequine, Kappa and Aglandau olives. Very rounded, with notes of fresh almond, it is perfect for searing on a hot stone, stir-frying in a wok, or simmering in a pressure cooker.
Mas de l'Olivier is available in 50cl bottles or a 3L bag in box.
L'Aglandau
This characterful oil is made entirely from Aglandau olives. Its peppery edge and notes of just-cut grass will enliven your raw vegetable platters. It is also excellent with goat’s cheese.
L'Aglandau comes in 50cl bottles and a 3L bag in box.
Huile d'Olive de Provence AOC
Les Castelines are olive oils made from olive varieties selected by Jean-Benoît Hugues and extracted at Castelas Mill within 24 hours of picking. Their respective flavour profiles suit a wide range of dishes.
Olives and Olive-based products
Les Seigneurs des Baux Table Olives
These olive varietes, typical of the Vallée des Baux de Provence, each have a unique character and provide an exceptional tasting experience.
All the olives come in 200g glass jars, and are pasteurised.
Recognisable by its lingering taste of almonds, and delicious flesh. Packed plain in brine.
These split green olives from the Vallée des Baux de Provence AOC perpetuate tradition. It is an old custom to burst olives, thus removing their bitterness, and to flavour the brine with fennel. The aperitif queen.
These olives, of the Grossane variety, are picked when unripe and stored in brine with fennel. This method of preparation showcases their firm, plump flesh.
Harvested when fully ripe and simply spiked with salt, this is the only black olive produced in the Vallée des Baux de Provence.
Eager to share our everyday Provencal pleasures, we have created an olive paste that contains only Grossane black olives, pepper, and CastelaS olive oil.
You can use it with fresh pasta, green salads ans steamed vegetables, or simply spread on a slice of good fresh bread.
It comes in 90g jars.
At our online shop, you'll also find a variety of soaps and pottery specially turned for CastelaS by Zaza.