You are here

 mechanical method of olive oil extraction

Our production 
 

The olive oils of the Charterhouse Mill are all of the superior category known as Extra Virgin (indicating an acidity level below 0.80%). Another gauge of quality is that all of our oils are cold-pressed and unfiltered, to protect all their organoleptic qualities.

The olive oils of the Charterhouse Mill are obtained directly from the olives, using solely mechanical methods. All the expertise of Philippe Bronzini and Christophe Randoulet goes into creating assemblages that produce carefully selected cuvées.

Olive oils should be stored away from direct light and heat.

 

CUVEE DES CHARTREUX

Olive Oil from France – Extra Virgin – Cold-pressed

Because of its long history in Villeneuve, this cuvée may be considered emblematic. It is extracted from green and/or turning olives which are crushed within 24 to 36 hours after harvesting.

With an intense flavour, it is a balanced oil with herbaceous and raw artichoke notes, a rich assemblage of several varieties of olives (Aglandau, Bouteillan, Caillon, Grossanne, Luque, Picholine…)

Ideal for preparing all kinds of seasonings, it also holds up remarkably well in cooking.

 

This assemblage has received numerous awards (date + medals)

2016

Gold and Silver Medals in the category ‘Olive Oil from France’ at the Concours Général Agricole de Paris

2014

Gold and Silver Medals in the category ‘Olive Oil from France – fruity green’ at the Concours Oléicole for the PACA region

Gold Medal at the Concours Oléicole for the Languedoc-Roussillon region in the catégory ‘Olive Oil from France – fruity green’

Gold and Silver Medals at the Olivalies World Olive Oil Awards in Cannes

Special Jury Award at the International Olive Oil Awards in Shanghai

2013

Gold Medal in the category ‘Olive Oil from France – fruity green’ at the Concours Oléicoles for the PACA abd Languedoc-Roussillon

regions

2012

Grand Prize for Consumers of Provence in the category ‘Olive Oil from France – Subtle’.

2011

Gold medal in the category ‘Olive Oil from France – fruity green’ at the Concours Général Agricole de Paris

 

mining equipment such as vintage old

CUVEE A L’ANCIENNE

Olive Oil from France – Virgin – Cold-pressed

This is an olive oil produced from matured olives with notes of black olive and cooked artichoke. It is the olive oil made by our ancestors, since the extraction machinery and presses used in the past were not able to crush freshly-picked green olives, but had to wait for the first frosts to soften the fruit.

Ideal for seasonings, green vegetables and at the end of cooking with fish and white meats.

 

CUVEE DES GARRIGUES

Prepared with Olive Oil from France – Extra Virgin – Cold-pressed and aromatic herbs

This is a preparation based on olive oil where the olives are blended with fresh herbs from the scrublands that exude natural aromas of thyme and rosemary.

Ideal for adding to cooked meats and grilled fish as well as marinades.

 

CUVEE DIAMANT NOIR

Prepared with Olive Oil from France – Extra Virgin – Cold-pressed and natural truffle aroma

This is a preparation based on the Cuvée des Chartreux Extra Virgin olive oil, naturally infused with truffles. (3%)

Ideal to accompany risottos, fresh pasta and scrambled egg dishes.

 

OLIVE LIQUEUR

A secret recipe of the Bronzini family.

As well as its oils, the Charterhouse Mill offers a unique Olive Liqueur.

A refined spirit, the recipe is a closely guarded secret by the Bronzini Family. As an apéritif, it should be drunk very cold or with white wine, like a kir. As a digestif, it enlivens the end of a meal.

The Olive Liqueur may also be used in the kitchen together with melon or goat’s cheese, to deglaze sauces, or to accompany fruits and pastries.

 

THE MILL’S BALSAMIC VINEGAR

The Mill’s Balsamic Vinegar is a fine quality condiment. It gives off powerful aromas with a well-balanced bittersweet flavour.

This vinegar is carefully made using high grade fruity red wine from our region. During five years of aging in oak barrels, it is monitored with great care at each stage of its fermentation to obtain the characteristic reduction and final concentration.