Aged virgin olive oil TRADITION

By daring to ferment before pressing, we are able to produce an olive oil with a very strong aroma like tapenade (olive paste) or truffles, a rich flavor like eating aged black olives as is, and a mellow flavor reminiscent of fermented foods. It is said that the fresher the olives are, the better, but by daring to ferment them, a special oil is born.
Its rich, prune-like aroma goes well with potatoes, mushrooms, and egg dishes, enhancing the aroma of the dish.

The key to the quality of modern olive oil is pressing the oil while it is still fresh after harvesting. However, in the past, olive oil was made from fermented fruit. Long-term storage without complete control can cause spoilage and unintended fermentation, significantly reducing the quality, but Bastide's perfect processing produces the pure aroma of ripe olives. Although the fermentation process means that it is no longer eligible for the "extra virgin" label, it has become a unique oil that is more than worth abandoning the name.

Bastides de Laval is supported by famous French chefs who have won three stars, such as Maison Troisgros and Epicure, and their olive oil is used in their restaurants. They also enter their olive oil in many competitions to make it known to many people. They have won more than 37 medals to date.

Kadone is a small village with a population of 3,000.
Fresh air, slow pace: the olive groves of the Bastide du Laval are located within the village's designated Designation of Origin.

The Bastide du Laval olive grove contains around 4,000 olive trees.
We maintain the cultivation methods, quality control, and terroir of "Olive Oil of Provence" and grow mainly Agronde varieties, as well as Picholin, Salonenc, Boutillon, and Caillon varieties.
The oil is extracted in our own oil mill, equipped with the latest technology, which allows us to shorten the time between harvest and crushing as much as possible, thus avoiding the risk of fermentation and loss of aroma.
Here, the oil is carefully extracted using a cold pressing method that does not add water or heat, and most of the aroma contained in the olives is utilized in the flavor of the oil.

Bastides de Laval was founded in 2000 by Laurent and Karine Coupe.
Laurent's family is a wine producer in Beaujolais, and Karine's family is a farmer in the Drôme. They pursued their dream of moving to the United States, where they founded three tourism-focused companies in Los Angeles between 1985 and 1998, becoming successful entrepreneurs.

The couple sold their entire business in Los Angeles, bought the vineyard, and spent months conditioning the soil and planting thousands of olive trees.

While they wait for the olive trees to grow, the couple uses their experience in the United States to set up a car rental brokerage.
The company quickly grew and became a huge success, eventually being sold to Expedia, the world's largest online tourism company.

While running his business, he received practical training in various olive cultivation techniques in France and Italy and acquired skills.
Laurent graduated with a diploma in Olive Science from the Montpellier University of Pharmacy in 2010 and now serves as a judge at prestigious competitions such as the Paris Agricultural Competition.

In 2020, management of the farm was handed over to his son, Leo, who holds a Master's in Business Administration from SKEMA Business School and the status of an official taster with the International Olive Council.

Our goal has been to create oils that can make your home cooking even more flavorful and colorful.
In Provence, olive oil is used in every meal and is an essential ingredient in cooking and eating. It is no longer just a seasoning, but an ingredient in the dish, something that helps to make the meal more perfect.
We hope you will experience this philosophy when you try our olive oil.