{"id":1295,"date":"2021-11-23T15:44:55","date_gmt":"2021-11-23T14:44:55","guid":{"rendered":"https:\/\/www.vieux-telegraphe.fr\/?page_id=1295"},"modified":"2025-03-13T13:55:37","modified_gmt":"2025-03-13T12:55:37","slug":"huile-dolive","status":"publish","type":"page","link":"https:\/\/www.vieux-telegraphe.fr\/en\/huile-dolive\/","title":{"rendered":"OLIVE OIL"},"content":{"rendered":"
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OLIVE PRODUCTION AREA<\/strong>
\nMunicipalities of B\u00e9darrides, Gigondas and Caromb (Department of Vaucluse, Region of Provence).<\/p>\n

VARIETIES<\/strong>
\nSalonenque, Petit Ribier, Aglandau, Grossane, Tanche.<\/p>\n

OIL PRODUCED AT<\/strong>
\nCastelas Mill, Les Baux de Provence, by Catherine and Jean-Beno\u00eet Hugues.<\/p>\n

EXTRACTION PROCESS<\/strong>
\nSlow hammer crushers; continuous cold extraction within six hours of harvesting; two-phase settlement with no aqueous inputs.<\/p>\n

QUANTITY PRODUCED<\/strong>
\nEquivalent to 2,400 50cl bottles.<\/p>\n

BOTTLES SIZES<\/strong>
\n25cl, 50cl and 1L metal bottle.<\/p>\n

PERSONALITY<\/strong>
\nA deeply Proven\u00e7al olive oil: an exuberant green-fruity quality, typical of its artichoke and cut-grass aromas; a peppery finish on the palate, which becomes more subdued in the spring after harvest time; and fresh, light and mineral traits, due to extra-special care of the raw materials and complete mastery of the creative process.<\/p>\n

Download the datasheet<\/a><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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\"\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div>"},"excerpt":{"rendered":"ORIGINE G\u00c9OGRAPHIQUE DE LA PRODUCTION DES OLIVES Communes de B\u00e9darrides, Gigondas, Caromb (d\u00e9partement de Vaucluse ; [...]","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1295","page","type-page","status-publish","hentry"],"yoast_head":"\nHUILE D'OLIVE - Vieux T\u00e9l\u00e9graphe<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vieux-telegraphe.fr\/en\/huile-dolive\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HUILE D'OLIVE - Vieux T\u00e9l\u00e9graphe\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.vieux-telegraphe.fr\/en\/huile-dolive\/\" \/>\n<meta property=\"og:site_name\" content=\"Vieux T\u00e9l\u00e9graphe\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-13T12:55:37+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"HUILE D'OLIVE - Vieux T\u00e9l\u00e9graphe","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.vieux-telegraphe.fr\/en\/huile-dolive\/","og_locale":"en_GB","og_type":"article","og_title":"HUILE D'OLIVE - Vieux T\u00e9l\u00e9graphe","og_url":"https:\/\/www.vieux-telegraphe.fr\/en\/huile-dolive\/","og_site_name":"Vieux T\u00e9l\u00e9graphe","article_modified_time":"2025-03-13T12:55:37+00:00","twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.vieux-telegraphe.fr\/huile-dolive\/","url":"https:\/\/www.vieux-telegraphe.fr\/huile-dolive\/","name":"HUILE D'OLIVE - Vieux T\u00e9l\u00e9graphe","isPartOf":{"@id":"https:\/\/www.vieux-telegraphe.fr\/#website"},"datePublished":"2021-11-23T14:44:55+00:00","dateModified":"2025-03-13T12:55:37+00:00","breadcrumb":{"@id":"https:\/\/www.vieux-telegraphe.fr\/huile-dolive\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.vieux-telegraphe.fr\/huile-dolive\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.vieux-telegraphe.fr\/huile-dolive\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.vieux-telegraphe.fr\/"},{"@type":"ListItem","position":2,"name":"HUILE D’OLIVE"}]},{"@type":"WebSite","@id":"https:\/\/www.vieux-telegraphe.fr\/#website","url":"https:\/\/www.vieux-telegraphe.fr\/","name":"Vieux T\u00e9l\u00e9graphe","description":"grands vins de Ch\u00e2teauneuf-du-Pape","inLanguage":"en-GB"}]}},"_links":{"self":[{"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/pages\/1295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/comments?post=1295"}],"version-history":[{"count":7,"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/pages\/1295\/revisions"}],"predecessor-version":[{"id":3222,"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/pages\/1295\/revisions\/3222"}],"wp:attachment":[{"href":"https:\/\/www.vieux-telegraphe.fr\/en\/wp-json\/wp\/v2\/media?parent=1295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}