{"id":140,"date":"2015-05-24T10:59:23","date_gmt":"2015-05-24T08:59:23","guid":{"rendered":"https:\/\/www.vieux-telegraphe.fr\/?p=140"},"modified":"2022-10-14T16:40:07","modified_gmt":"2022-10-14T14:40:07","slug":"lhuile-dolive-vieux-telegraphe","status":"publish","type":"post","link":"https:\/\/www.vieux-telegraphe.fr\/en\/nos-actualites\/lhuile-dolive-vieux-telegraphe\/","title":{"rendered":"L\u2019huile d\u2019olive Vieux T\u00e9l\u00e9graphe"},"content":{"rendered":"<p>L\u2019huile d\u2019olive Vieux T\u00e9l\u00e9graphe mill\u00e9sime 2014 a fait son entr\u00e9e dans notre gamme ce printemps 2015, en bouteilles de 50cl seulement. Elle est le fruit d\u2019une collaboration \u00e9troite avec Catherine et Jean Benoit Hugues du moulin Castelas aux Baux de Provence ; nous souhaitions depuis de nombreuses ann\u00e9es, mettre en valeur la production de nos vergers. C\u2019est chose faite. Elle sera d\u2019ailleurs elle aussi en d\u00e9gustation \u00e0 Vinexpo.<\/p>\n<p>Voici quelques pr\u00e9cisions techniques :<br \/>\n&#8211; vari\u00e9t\u00e9s : Salonenque, Petit Ribier, Aglandau<br \/>\n&#8211; date de cueillette : 10 octobre 2014<br \/>\n&#8211; processus d&rsquo;extraction : broyeur \u00e0 marteaux lents &#8211; extraction \u00e0 froid en cha\u00eene continue dans les 6 heures suivant la cueillette &#8211; d\u00e9canteur 2 phases sans apport aqueux<br \/>\n&#8211; volume produit : 1000 bouteilles de 50 cl<\/p>","protected":false},"excerpt":{"rendered":"<p>L\u2019huile d\u2019olive Vieux T\u00e9l\u00e9graphe mill\u00e9sime 2014 a fait son entr\u00e9e dans notre gamme ce printemps 2015, [&hellip;]<\/p>","protected":false},"author":1,"featured_media":141,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-140","post","type-post","status-publish","format-standard","hentry","category-nos-actualites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - 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