To preserve the fruit during the harvest, we use vibrating ‘combs’ long enough to reach the upper side of the trees. Vibrations are transmitted to the branches and make the olive fall down. We also use large nets which are deployed around the tree like a reversed umbrella. Olives fall naturally in a basket located at the bottom of the net.
Once the tree has given all its fruits, the net moves easily to the next tree as it is motorized (see photo).
This technique helps saving time and guarantees the preservation of the fruit which is essential for the quality of the oil.
As you can see in the wooden box (called ‘Palox’), the olives are really beautiful and will be pressed within 24 hours, another condition for high quality oil. We harvest when there is a balance between green olives, black olives and in-between. This stage of maturity corresponds to the optimum of aromas and gives to our olive oil a fresh, vegetal and harmonious taste.
The olive oil ‘Huile des Orgues’ comes exclusively from the olives harvested in our property, in Ille sur Têt, in the South of France, in an area called ‘Roussillon’.
Author: Philippe Marniquet
It’s the second edition of the ‘Fete de l’huile d’olive nouvelle’ in Banyuls sur Mer and as soon as the harvest is completed, we propose to taste our new olive oil, in December 2015. This year, for the first time, we’ll propose olive oil from the variety ‘Poumal’, one of the few varieties recognized for the future ‘AOP’ (in French, ‘appelation d’origine protegee’ a label that guaranties the origin of the product). Like last year, we’ll propose our olive oil with Lemon and Tangerine from Menton (French Riviera), and of course, our ‘Oliviere’ and the famous ‘Fruité noir’. We expect many visitors in this nice village from Catalunya and we express our deep thanks to the ‘Confrerie des Oliviers’ who organize this fair. Below, a cart pulled by a local donkey promote the event with nice music from Catalunya.
Produced by pressing the fresh yuzu (the Japanese lemon) directly with olives from our domain, this oil is great with white fish. It can be used also with salad and some desserts (pancakes…). This oil was rewarded in 2017 at the fair ‘Saveurs’ in Paris Porte de Champerret.
This is a very simple and quick recipe created by Perrine and we thank her for allowing us to share it with you. The leek gives a nice texture to support the egg, while the crumble with our olive oil from Roussillon, either truffle or boletus, will take you to the forest.
Great event in St Laurent de Cerdans (South of France) on SUnday July 29 with typical animations from Catalunya. the espadrille is a canvas shoe with a rope sole specific to Roussillon
and less typical
Huile des Orgues had a great booth
