• The olive is a winter fruit.

• Out of twenty delicate flowers, only one olive will form.

• An olive contains 15 to 25% of oil.

• The olive harvest in the south of France is called “Olivade” and olives are harvested from October to February by “Oliveuses” (olive pickers).

• In Provence, the ritual of Olivade today is no different from that practiced at the beginning of the century due to the commitment of olive associations that demand excellence in their produce.

• The handpicking of olives one by one is considered ideal, for it respects the integrity and purity of the olive.

• Olive oil is the only oil that does not foam. Consequently, you can test the authenticity of olive oil by shaking it. If it foams it means that it has been mixed with another type of oil.