Flavored olive oil Herbes de Provence ＜HERBES de PROVENCE＞

Herbes de Provence, an indispensable herb in Provencal cuisine that is a blend of thyme, rosemary, oregano, and savory, is crushed together with olives and extracted. By extracting only the aromatic components into the oil, it is a refreshing, highly fragrant, fresh flavor oil with only the pure aroma concentrated without the bitterness or harshness typical of herbs.

The olives used to make this oil are "Arbequina", known as the "Queen of Olives". The slightly sweet, fruity flavor of the olives harmonizes with the aroma of herbs. All herbs are from local farmers.

When used as a finishing touch to grilled seafood such as flounder, swordfish, shrimp, and squid, it removes the unpleasant odor of the ingredients and brings out their natural flavor. It is also ideal for grilling chicken and root vegetables. It adds only the pure aroma without the bitterness of herbs, so it brings out the pure flavor of the ingredients while elevating the dish to the next level with its elegant aroma.

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 low-temperature 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.