An integral part of the Comtadin countryside, alongside vineyards and cypress, olive trees primarily produce the “Verdale” olive for the production of local olive oil. Olives are harvested from September to February depending on the variety. The proverb has it that on 25 November, feast of Saint Catherine, the oil is in the fruit. 20 white flowers give rise to one olive, and it takes 4 to 5 kg of olives to make one liter of olive oil. Olives are also excellent crushed in tapenade, a preparation that uses crushed olives, anchovies and capers. Above oil, fruity, delicious, healthful olive oil is the real basis of Provencal cuisine, providing subtle, exquisite taste to vegetables, gratins, salads and marinades
