Production Olive paste from the Grasse region

Our lodges locations-06 activity is carried out in agritourism. And of course in Pays de Grasse, the olive tree plays an important role. Around our lodgings of Pascaline, Maison de Noélie – ground floor and Maison de Noélie – 1^st floor you will see centuries-old olive trees that we lovingly maintain.
In addition to the very tasty olive oil, our son Guilhem produces plain olive pastes but also flavored with basil, chili pepper and thyme/rosemary. This subtle mixture produces tasty olive pastes which can be enjoyed as an aperitif but which will also enhance simple steamed vegetables or white meat.

Little reminder, olive paste is not tapenade but the base of it to which we add garlic, anchovy fillets and capers.

To make our olive paste, we put our olives in brine for a minimum of six months. At the end of this period, they are rinsed and then passed through the refiner, a machine that separates the pits from the flesh of the olives into a puree. Puree that only remains to be homogenized with a little olive oil then put in a jar and pasteurized.
Within a few weeks, these products will be on sale on our new site terroir-06.fr.
So, see you soon, gourmands (and gourmets too).