Record Olive Harvest
David & Karen Taylor · TasteContributor blog post by David Taylor:
After last years poor olive crop – this year was a record harvest!
175 Kilos
And as an added luxury and complete surprise whilst we were away on holiday our house and cat guardians picked all the olives and took them to the mill for us!
So were were very happy to …Continue reading here
Via:: Accommodation in Provence
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
The Santons of ProvenceNext Post
Cook'n with Class Brandade "Souffle"Related Provence Articles
Recipe for Green Olive Tapenade from Provence
August 20, 2015
Olive trees have grown in Provence since at least the time of the Greeks, roughly 600 BC. Olive oil was a prized commodity during the Roman era. At 4,500 tons per year, France is not considered a large global producer. However, the quality is considered to be excellent. The Provence Gourmet shares his recipe for …
How to Make Provencal Olive Tapenades
October 1, 2015
Late fall is typically when the olive harvest takes place in Provence. The fruit is left on the trees as long as possible to maximize production of the golden nectar, but not long enough to risk a frost. Read more about “Extra Virgin Oil an Olive Legend” here. The Provence Gourmet shares his recipe for …
Cassis is Perfect on a Sunday for Lunch
July 29, 2015
What is there better to do on a warm Summer Sunday than visit Cassis – 27 degrees forecast today, leave early, take a walk along the calanques, ( inland waterways with high cliff faces), be seated for lunch by 12.30 at one of the many port side restaurants, Explore this Post by Accommodation in Provence.…
Paul Cezanne Inspired Recipe for Leg of Lamb
September 18, 2015
The climate in Provence is not well-suited to cattle farming, so sheep and goats have roamed the hills and pastures in the region for centuries. As a result, Provencal markets are filled with an endless selection of goat (chèvre) and sheep (brebis) cheeses, and you can always find lamb in local butcher shops. Paul Cezanne …
No Comment