Huile d'olive d'Aix-en-Provence

An extra virgin olive oil produced within a defined zone of southwest lower Provence, France. The specification distinguishes two styles: oil pressed from freshly harvested olives and oil pressed from olives matured for a few days before pressing. Both styles must meet specific free acidity and peroxide limits, and at least 80 % of trees in the producing grove must belong to designated varieties.

About this designation

Registered as a PDO under file number PDO-FR-9111, with EU protection dating from 19 October 2000, 'Huile d'olive d'Aix-en-Provence' is produced entirely within a defined geographical area spanning municipalities in the Department of Bouches-du-Rhône and three municipalities in the Department of the Var: Pourcieux, Pourrières, and Saint-Zacharie. All processes, from olive cultivation to oil extraction, must take place within that area. The groves supplying the olives must contain not less than 80 % trees of the main varieties Aglandau, Cayanne, and Salonenque, of which at least two must be present; secondary varieties such as Bouteillan, Grossane, Picholine, and Verdale-des-Bouches-du-Rhône are also permitted, along with ancient local varieties and pollinator varieties not exceeding 5 %. The specification distinguishes two products. The standard oil must have a free acidity not exceeding 0,8 g per 100 g of oil. The variant labelled with the words 'matured olives' must have a free acidity not exceeding 1,5 g per 100 g of oil. For both, the peroxide value must be less than or equal to 15 milliequivalents of peroxide oxygen per kilogramme of oil at first marketing. Labels must carry the name of the designation, the words 'protected designation of origin', and the European Union PDO logo, all in the same field of vision. The applicant group is the Syndicat AOC Huile d'olive d'Aix-en-Provence, based in Aix-en-Provence.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO under file number PDO-FR-9111; EU protection granted on 19 October 2000; eAmbrosia identifier EUGI00000013477.
• At least 80 % of trees in each supplying grove must be of the main varieties Aglandau, Cayanne, and Salonenque, with at least two of the three present.
• The specification defines two distinct products: standard oil with maximum free acidity of 0,8 g/100 g, and 'matured olives' oil with maximum free acidity of 1,5 g/100 g.
• Pollinator varieties are permitted in the grove but may not exceed 5 % of trees.

Tasting notes

Provençal EVOO from Aix-en-Provence area, blend of Aglandau, Cayanne, Picholine, Salonenque. Medium fruity intensity, balanced bitter-pungent, characteristic Provençal notes of artichoke, almond, fresh herbs.

HoReCa use

Provençal cuisine, drizzled on bouillabaisse, ratatouille, salade niçoise.

Packaging

• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L
• tin-5L

Seasonality