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Huile d'olive H
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L’huile d’olive H – The exceptional oil from Domaine de LEOS

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H olive oil has taken root in the heart of the living history of Provence where the Domaine de Leos is located.. A multi-awarded oil acclaimed by the greatest French chefs, it has enabled the Domaine to be recognized as a quality artisan producer by the Culinary College of France..

The domain of Leos : his history

The Margoye Plateau, heart of the Domaine de Leos, is full of history, dating back to the Mesozoic era and the Chashaean era. This site has been the scene of numerous historical developments, including the arrival of the Celts and Gauls. The estate has had various uses and owners over the centuries., becoming a hospital commandery in the 17th century and a site of silk production in the 19th century. Acquired by Patrick Bruel in 2007, the estate has undergone significant renovations, leading to the creation of H Oil in 2017.

The Domaine de Leos project embodies a dream come true. This area of 41 hectares, located on the Margoye Plateau, is a diverse ecosystem with vines, olive trees, truffle oaks and more. Committed to environmentally friendly agriculture, the estate is in organic conversion and aims for excellence in its varied productions, ranging from award-winning olive oils to wines, including cosmetic products and jams.

For more detailed information, please visit the Domaine de Leos website.

Patrick Bruel and the Domaine de LEOS : a passion for excellence in olive oil

The history of H olive oil from Domaine de LEOS is closely linked to the passion of Patrick Bruel, famous actor and singer, for olive oil, wine, and Mediterranean culture. After acquiring the Domaine in 2007, Bruel revitalized historic lands, planting olive trees and developing an olive grove of more than 2300 trees. Production also includes vines, hives, and the cultivation of aromatic plants. Bruel aims to maintain a high level of quality, inspired by biodynamics and agroforestry, while preserving biodiversity.

L’huile d’olive H: terroir and tradition

The Domaine de Leos is distinguished by a fertile and historic terroir, divided into three areas : the tray, the Hillsides and the Valley. Each offers unique conditions for growing olive trees, truffle oaks, vines and aromatic herbs. Committed to environmentally friendly agriculture, the estate is classified as High Environmental Value and in organic conversion. This certification is based on four essential pillars : the biodiversity, phytosanitary management, fertilization management and water resources management. Cultivation methods include agroforestry and the use of natural products, with particular attention paid to waste reduction and the use of recyclable materials.

The Domaine de Leos olive grove reflects a deep commitment to quality and sustainability. Located in a rich and diverse ecosystem, it benefits from an exceptional terroir, suitable for growing olive trees. The estate's approach to organic farming and respect for the environment contributes to the production of extra virgin olive oils of remarkable quality., internationally recognized and awarded.

Exceptional quality

Leos H oils, praised by renowned and multi-awarded chefs, are distinguished by their “original” character, offering intense and persistent flavors, in green or ripe fruity versions. They are ideal for seasoning and finishing dishes, giving them a taste touch rich in polyphenols and healthy fatty acids.

It stands out for its fresh character and “fruity green”, offering a rich and complex taste experience. This premium oil, mainly composed of the Aglandau variety, presents a palette of aromas ranging from artichoke to fruity and spicy notes. It is complemented by other selected varieties of olives, enriching its complexity. Available in limited quantities, it is produced at Moulin Castelas and distributed selectively, reflecting its exceptional quality.

A multi-awarded oil !

Since its launch in 2017, Huile H from Domaine de Leos was distinguished by 58 medals, excellence awards and international recognition, including 25 gold medals, thus affirming its status as an exceptional product in the world of olive oil.

The Domaine de Leos, member of the Culinary College of France founded by 15 renowned French chefs, is officially recognized as a “quality artisan producer”. This distinction underlines its commitment to excellence and artisanal quality in the production of its products.


In conclusion, the Domaine de Leos, under the passionate leadership of Patrick Bruel, is a prominent example of excellence in olive oil production. Thanks to its rich historical heritage, its commitment to sustainable agriculture and its award-winning products, the estate embodies the quintessence of the quality olive growing tradition. Leos H Oils, with their unique aromatic palette and their international recognition, offer an exceptional taste experience, witnessing the art and science of high-level olive oil production.

Find these sumptuous oils on our store: Huile H, H oil selection ripe fruity, H oil green fruity selection,

Verrines
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Olive oil as an aperitif ! Discover our verrine recipes.

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Chez ProvencalBox, we cherish these moments of conviviality where passion for hospitality and love of good cuisine come together, especially when it comes to bringing together friends and family around a memorable aperitif. This week-end, we had the pleasure of welcoming around ten friends and their children. For the occasion, we have prepared a variation of simple verrines, delicious and easy to eat, using a selection of our best oils. Follow us on this culinary adventure and discover how to enhance your aperitifs with our verrine recipes!

Avocado verrine, mango & crab (pour 4 people)

Ingredients

Preparation

  1. Dice the avocados and mix with lemon juice (to prevent darkening) and book.
  2. Cut the mangoes into cubes and set aside
  3. Mix the crab meat with the sublime Cédrat flavored oil from Moulin Castelas to your liking and let the crab soak up. Cédrat being a citrus fruit sweeter and less acidic than a lemon, it will bring a more powerful aroma and a more subtle lemony taste.
  4. Mount the glass in 3 couches: diced avocado then crab char and diced mango
  5. Decorating tip: sprinkle the mangoes with purple edible flowers (or others according to your tastes)

Verrine of Red Beet and St Moret (Pour 4 verrines)

Ingredients

  • 200g cooked red beets
  • 100g of St Moret
  • 1.5 tablespoons of’truffle flavored olive oil du Moulin Castelas
  • 1 tablespoon of balsamic vinegar
  • 1/2 shallot
  • 1 stirred natural yogurt
  • Espelette pepper or pepper

Preparation

  1. Mix all the ingredients together. Be light on the truffle olive oil so that the taste of the truffle does not overpower the beetroot too much.. Don’t hesitate to go there several times and taste. You can also replace the truffle flavored oil with hazelnut oil for more sweetness..
  2. Divide the preparation into the glasses.
  3. Decorate with a crumbled hard-boiled egg, heavy cream or chives.

Avocado Verrines, Shrimp and Mandarins (Pour 4 people)

Ingredients

Preparation

  1. Prepare a vinaigrette with ripe fruity matured olive oil, lemon juice, salt and pepper.
  2. Marinate the shrimp in the vinaigrette.
  3. Cut the avocado into cubes and sprinkle with lemon juice.
  4. Cut the mandarin segments into 2 or 3 parts.
  5. Divide the avocado and tangerine among the glasses, add the shrimp and sprinkle with chives.

Avocado and Tomato Verrines (pour 4 people)

Ingredients

Preparation

  1. Marinate the tomatoes in a mixture of la Singulière olive oil from Moulin Castelas and balsamic vinegar flavored with dried tomatoes, with chives and shallots.
  2. Prepare an avocado mousse by mixing the avocado with the lemon juice, the Tabascos, salt and pepper.
  3. Put the avocado mousse at the bottom of the glasses.
  4. Add the drained marinated tomatoes on top.

Tomato mozzarella toast

Ingredients

Preparation

  1. Toast baguette slices in the oven.
  2. Oil the slices of bread with olive oil flavored with garlic from the Castelas mill
  3. Add slices of dried tomatoes and mozzarella.
  4. Sprinkle with oregano or Provence herbs.
  5. Grill for a few seconds in the oven.

With these verrine recipes (and yes, more toast than verrine, but let's be open :D) , preparing an aperitif becomes child's play. The different oils and products offered by ProvencalBox bring a unique touch that will delight your guests whether they come from Moulin Castiles, of Moulin Cornille, of Château-Virant estate or Master Artisan Taste.

Don’t hesitate to share your own creations or tell us which recipe you liked the most. See you at your next aperitif for even more taste discoveries!