Olive oil is very important in Provençal cuisine, because it is rich in flavors and steeped in culinary traditions. But how did olive oil arrive in Provence? ?
According to legend, the olive tree would have arrived in Provence thanks to the love of the goddess Athena for the man and the gods of Olympus. She would have offered an olive tree to the city of Marseille in order to protect the inhabitants and promote trade.
In reality, the olive tree arrived in Provence several millennia ago, thanks to the Phoenicians who introduced it to the Mediterranean. The olive tree was very quickly adopted by the Gauls and the Romans who made it an important crop in the region..
Olive oil has become a flagship product of Provence since Antiquity, thanks to its high demand for cooking, lighting and beauty. It was also used as currency and as an offering to the gods..
Over the centuries, olive oil has had its ups and downs, but it has remained an important part of the culture and economy of Provence. Today, the region has many PDOs (Protected Designations of Origin) for olive oil, that guarantee superior product quality and promote local products.
The different PDOs for olive oil in Provence
In Provence, there are many PDO for olive oil, which guarantee superior product quality and which are recognized by the European Union (UE). Here are some examples of AOP for olive oil in Provence :
- AOP Olive Oil from Haute-Provence : produced in the Haute-Provence region, in the south-east of France, this olive oil is obtained from several varieties of olives, including the tench, Bouteillan and Picholine. It has a fruity and slightly spicy taste, with aromas of olive leaf and hazelnut.
- PDO Olive Oil from Provence : produced in the region of Provence, in the south-east of France, this olive oil is obtained from several varieties of olives, including the tench, Bouteillan and Picholine. It has a fruity and slightly spicy taste, with aromas of olive leaf and hazelnut.
- PDO Olive Oil from Bouches-du-Rhône : produced in the Bouches-du-Rhône region, in the south of France, this olive oil is obtained from the Picholine olive variety. It has a fruity and slightly spicy taste, with aromas of olive leaf and hazelnut.
By obtaining an AOP, olive oil producers are committed to respecting strict quality criteria, that guarantee the quality of the final product. These criteria relate in particular to the origin of the olives, the variety used, the method of production and the taste and aroma of the oil.
Obtaining a PDO is a guarantee of quality for consumers, who can be assured of the origin and quality of the olive oil they buy. It is also a way for producers to promote their products and showcase their know-how..
Typical dishes made with olive oil in Provence
Provençal cuisine is rich in flavors and culinary traditions, and olive oil plays a central role in it. Here are some examples of typical dishes made with olive oil in Provence :
- The ratatouille : famous dish of stewed vegetables, the ratatouille is prepared with olive oil, eggplant, zucchinis, peppers, tomatoes and onions. It is often served as an accompaniment to meat or fish., but it can also be enjoyed on its own.
- The socca : a kind of thick and crispy pancake, prepared with chickpea flour and coconut milk, pan-fried with olive oil. Socca is a very popular dish in the markets of Nice and the Côte d'Azur.
- Tapenades : black olive pasta, capers, anchovies and olive oil, used as a topping for toast, sandwiches or raw vegetables. Tapenades are a typical condiment of Provence, which brings a touch of flavor to many dishes.
- Marinated anchovies : anchovies marinated in olive oil, vinegar and Provencal herbs, used as a condiment or as an accompaniment to meat or fish.
Here is a conclusion for the article on “Olive oil in Provençal cuisine” :
In conclusion, olive oil is an essential ingredient in Provençal cuisine, which brings flavor and fragrance to many typical dishes and condiments of the region. Thanks to its numerous PDOs, consumers can be assured of the quality and origin of the olive oil they buy, while producers can promote their know-how and promote their local products. Tasting dishes made with olive oil in Provence, we discover all the culinary riches of the region and we appreciate the unique taste and aroma of this emblematic ingredient.