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Domaine CastelaS
Our story
The olive tree: the true star of Les Alpilles
The olive tree in the Vallée des Baux
Method of cultivation
Through the seasons
Visit our olive groves
Five terroirs and groves
Le CastelaS
Les Baumettes
Romanin
Les Baux
Les Aulnes
The Mill
Women and men
Our products
Olive Oils
Classic AOP Vallée des Baux de Provence
Noir d'Olive AOP Vallée des Baux
Classic BIO AOP Vallée des Baux
Noir d'Olive BIO AOP Vallée des Baux
Mas de l'Olivier
L'Aglandau
Seigneurs des Baux
Classic AOC Provence
Noir d'Olive AOC Provence
Naturally Flavoured Olive Oils
Citron
ginger
Basil & Mint
Thyme & Rosemary
garlic
Espelette Chili
Lemongrass
/huile-olive-baux-provence/en/nos-produits/naturally-flavoured-olive-oils
Delicatessen
Rédounale Olives
Béruguette Olives
grossane Olives
Verdale Olives
Black Olive Paste
Black Olive Tapenade
green Olive Tapenade
Online shop
Did you know?
AOP and AOC: a user’s guide
Tasting
How to read a label
Olive oil & health
Olive varieties
Tips on use
What is organic farming?
Castelas Moments
Live from Castelas
In the media
Awards
Recipes
Starters
Pan-Fried Aubergines and Tomato Concassé
Gazpacho and Mustard-Flavoured Brousse
Greek Cucumber Salad
Grilled Peppers and Sardines
Green Asparagus and Polenta
Pumpkin Soup with Hazelnuts
Fig and Gorgonzola Salad
Beetroot Salad
Stuffed Courgettes
Pan-Fried Scallops and Asian Salad
Tomatoes and Mozzarella
mesclun of young shoots, guérande salt
Main courses
Sea Bass Fillet, Artichoke, and Olive Oil Potato Purée
Osso Bucco
Chicken with Lentils
Mushroom Soup
Stuffed Aubergines
Fennel Soup
Tagliatelle Alio Olio
Hamburger
Beef Fillet, Fluffy Potatoes and Green Beans with Almonds
Pan Fried Mackerel Fillets
Red Mullet en Papillote
Fettuccine with Sardines
Pad Thai with Prawns
Gnocchi in Roast Tomato Sauce
Cod Fillet, Sautéed Cucumber and Lemon Confit, Mint and Lemon Cream
Butternut Egg & Shiitake Cream
Tuna Steak and Tomato confit
Beetroot Houmous
Red cabbage Burger
Leek soup
Spaghetti with seafood "à la niçoise"
Roasted zucchini, tapenade
Asparagus pie
Classic Organic, green tapenade, black olives
Desserts
French Toast with Apricots
Chewy Pistachio Cookie with Marat des Bois Strawberries
Strawberry Soup with Mint
Baked Figs with Port and Raspberry Sorbet
Pineapple Confit
Winter Orange, Cinnamon
Citron olive oil
Mojito Cocktail
Classic Bio
Basil and Mint
Classi AOP Provence
Classic AOP Provence
Bread
Olive Bread
Olive Fougasse
Photo & video gallery
Photo gallery
Video gallery
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Classic
& Olive Bread
Classic
& Olive Fougasse
Live from Castelas
In the media
Awards
Recipes
Starters
Pan-Fried Aubergines and Tomato Concassé
Gazpacho and Mustard-Flavoured Brousse
Greek Cucumber Salad
Grilled Peppers and Sardines
Green Asparagus and Polenta
Pumpkin Soup with Hazelnuts
Fig and Gorgonzola Salad
Beetroot Salad
Stuffed Courgettes
Pan-Fried Scallops and Asian Salad
Tomatoes and Mozzarella
mesclun of young shoots, guérande salt
Main courses
Sea Bass Fillet, Artichoke, and Olive Oil Potato Purée
Osso Bucco
Chicken with Lentils
Mushroom Soup
Stuffed Aubergines
Fennel Soup
Tagliatelle Alio Olio
Hamburger
Beef Fillet, Fluffy Potatoes and Green Beans with Almonds
Pan Fried Mackerel Fillets
Red Mullet en Papillote
Fettuccine with Sardines
Pad Thai with Prawns
Gnocchi in Roast Tomato Sauce
Cod Fillet, Sautéed Cucumber and Lemon Confit, Mint and Lemon Cream
Butternut Egg & Shiitake Cream
Tuna Steak and Tomato confit
Beetroot Houmous
Red cabbage Burger
Leek soup
Spaghetti with seafood "à la niçoise"
Roasted zucchini, tapenade
Asparagus pie
Classic Organic, green tapenade, black olives
Desserts
French Toast with Apricots
Chewy Pistachio Cookie with Marat des Bois Strawberries
Strawberry Soup with Mint
Baked Figs with Port and Raspberry Sorbet
Pineapple Confit
Winter Orange, Cinnamon
Citron olive oil
Mojito Cocktail
Classic Bio
Basil and Mint
Classi AOP Provence
Classic AOP Provence
Bread
Olive Bread
Olive Fougasse
Photo & video gallery
Photo gallery
Video gallery
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Huile d'olive de la vallée des Baux de Provence
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