I accept that my preference may be an emotional, rather than a rational, one. I have spent a lot of time in that area of Provence, and have used vallée des Baux olive oils for cooking and flavoring for many years.

Having said that, the area was awarded appellation controlée status for its olives and olive oil in 1997 – so my loyalty has been well-vindicated.

The local olive oil is used extensively (and to great effect) in local restaurants, such as the world-famous Oustau de Baumaniere, its younger sibling Le Cabro d’Or (both situated in the incredibly beautiful village of Les Baux-de-Provence itself) and the elegant Le Rigalido in the nearby village of Fontvieille.

If you happen to find yourself in this lovely region, several of the local olive merchants happily open their olive mills (and their shops) to visitors. Try the famous Castelas olive mill in Les Baux or the Moulin de Saint-Jean and Chateau d’Estoublon sites, both on the Maussane/ Fonvieille road.

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