Gourmet products local specialties and wines The Mées

Situated at an altitude of 450 m, the Salvator estate is made up of 40 hectares of multi-centenary olive trees. This terroir gives Sophie and Frédéric Pinatel's olives a unique character. Four oils are extracted: cuvée Mistral AOP Haute-Provence, cuvée Durance AOP Haute-Provence (aglandau), cuvée Paradis AOC Provence (bouteillan) and cuvée Ventaïre AOC Provence (fruité noir in organic conversion). These cuvées regularly win awards (even standing ovations) at all the major agricultural competitions. A fine achievement.

At the foot of the famous Penitents, this mill was created six years ago on Jean-Louis Sauvy's farm. From its eleven hectares of organically cultivated olive trees, it produces nearly 6,000 litres of oil: AOP Haute-Provence fruité vert and a fruité doux olive oil from France. In the shop adjacent to the mill, nearly a hundred products are also on sale. You will find flavoured oils, candied tomatoes, various fruit juices... Ideal to fill your basket with delicious products!

You will taste here in the Fortuné Arizzi Mill, a magnificent property, one of the best olive oils in France made from the blend of Aglandau, Picholine and Frantoio. In fifty years of experience, this mill has built up a solid reputation that extends beyond the borders. Twenty-eight hectares and 8,000 olive trees make up this superb estate in the heart of Haute Provence, in a typically Provencal farmhouse nestled in a wooded park. You will have the possibility of coupling the visit with that of the ecomuseum of the dovecote, masterpiece of the domain.

Beekeepers for generations, Christophe and Pierre take care of the hives and bees, Delphine takes care of the commercial development of the brand Miel et Une Tentations. The traditional raw honeys are all harvested in France and potted in Les Mées, as well as organic honeys, all from the Italian Piedmont. Neither mixed nor pasteurized, they are as harvested in the hive, to preserve their gustatory qualities. Rosemary, acacia, chestnut and lavender honeys are harvested at the corresponding flowering times.

Dried chickpeas, jars of cooked chickpeas or in flour, this legume is at the center of Raphaëlle and Christian Jorgensen's operation. They grow and cook them in their workshop according to a Provencal recipe. Their specialty: poichichades with AOC Haute Provence olive oil. A delicious puree of these peas, hummus style, accompanied by sesame, lemon, garlic and spices. Raphaëlle and Christian's preparations can be found in many organic stores in the department (see website).

Between 1998 and 2000, Serge Masse planted 1,800 trees next to the family's 5 olive trees, spread over 5 parcels around the village of Pourcelles. From the aglandau variety, the olives, which he has crushed at the Luberon mill, give an oil as Serge Masse likes it " : between the green fruity and the ripe fruity ". So without too much ardor, but enough to wake up the dishes! His organic oil is sold online, on the website of the delicatessen of the Maison Brémond 1830.