A self-guided walking holiday in France, through the olive groves of Provence
The olive tree is an emblem of Provence and blankets the landscape of our walking in Provence tours through the Alpilles. Olive trees have been in Provence for over 3 000 years and are well adapted to a hot and dry climate. They can withstand minimal exposure to freezing temperatures, especially the older trees which are hardier than the younger saplings, but in 1956, three weeks of freezing temperatures froze most of the olive trees in Provence. They were cut down to the root and they have since grown back in abundance. Olive trees can live thousands of years.
There are four varieties of olives grown in the Alpilles, all with an AOC label (quality control) and there are over 300 000 olive trees in the Baux Valley. The harvest, by hand, occurs in November and December during the first cold spells. Most of the olives are used to make oil.
Making olive oil
To prevent any fermentation before production begins, the olives are brought to the mill and crushed within 24 hours of being picked. Quality control is strict; leaves, stones, lumps of earth and small twigs are all removed and the whole olives are then crushed through a hammer mill to obtain an even paste. Mixing then occurs in semi-cylindrical vats. It consists of evening out the paste for 45 minutes at 25 - 27°C. Decantation then consists of separating the solid content from the liquid. The solid matter is withdrawn and spread in the olive groves as fertilizer. The olive oil is taken to the vats, where it is kept away from contact with air and light and maintained at a constant temperature between 18° and 22°C, to prevent it from ageing rapidly.
No chemicals are used in the making of olive oil and around 6kg of olives are required to make one litre of oil.
A picture postcard landscape on your hiking holiday in France
Our self-guided walking holidays through the Alpilles mountains and Provencal perched villages will take you walking in the heart of Van Gogh’s Provence and through the shimmering silvery-green olive groves. There are plenty of places to stop along the way and discover more about, and taste, the local olive oils.
