Huile d'olive de Haute-Provence

Huile d'olive de Haute-Provence is a French extra virgin olive oil produced in a defined area of Haute-Provence, dominated by the aglandau variety at 80 to 100 percent of the blend. The specification sets maximum free acidity at 0,8 g per 100 g and a peroxide value ceiling of 15 milliequivalents of oxygen peroxide per kilogramme at first marketing.

About this designation

Registered as a PDO under file number PDO-FR-0110, Huile d'olive de Haute-Provence received EU protection on 19 October 2000. The applicant group is the Syndicat AOP Huile d'olive de Haute-Provence, based in Oraison, department of Alpes-de-Haute-Provence. The geographical area spans named municipalities across four departments: Alpes-de-Haute-Provence, Bouches-du-Rhône, Var, and Vaucluse, occupying a high-lying position of 400 to 750 metres in the Durance valley. The oil must be produced from aglandau olives at 80 to 100 percent, with picholine, bouteillan, tanche, and old local varieties planted before the frost of 1956 permitted at 0 to 20 percent. All stages from olive production to transformation into oil must take place within the defined geographical area. Prior to first marketing, pungency must be greater than or equal to 2 and bitterness greater than or equal to 1 on the organoleptic scale of the International Olive Council. Free acidity must not exceed 0,8 g per 100 g, and the peroxide value must not exceed 15 milliequivalents of oxygen peroxide per kilogramme. The oil presents a yellow visual appearance with green reflections that disappear gradually. Labelling must include the name Huile d'olive de Haute-Provence, the words appellation d'origine protégée, and the European Union PDO logo, all in the same field of vision on the same label. Olives are traditionally harvested when still rather green, during November, over a period of no more than 55 days.

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

Distinctive facts

• Registered as a PDO on 19 October 2000 under file number PDO-FR-0110, eAmbrosia identifier EUGI00000013319.
• The aglandau variety must constitute 80 to 100 percent of the oil; no other single variety may exceed this share.
• Prior to first marketing, pungency must be ≥ 2 and bitterness ≥ 1 on the International Olive Council organoleptic scale.
• The geographical area is defined at a high-lying position of 400 to 750 metres across municipalities in four French departments.

Tasting notes

Haute-Provence EVOO from Alpes-de-Haute-Provence-Vaucluse, Aglandau cultivar predominant. Medium-intense fruity, robust bitter-pungent profile, characteristic notes of artichoke, fresh almond, alpine-Provençal herbs.

HoReCa use

Premium Provençal finishing oil; drizzled on grilled lamb and Sisteron-area meats; with Provençal pulses; raw on tapenade.

Packaging

• glass-bottle-250ml
• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L

Seasonality