Olive in Provence

Within the land of Massif des Maures perpetuates a unique know-how around the olive tree and its fruit!

The local products, a sun-drenched gastronomy and the stalls of Sainte-Maxime markets contribute to an ancestral lifestyle. Between conviviality, sharing and gatherings.

Discover all about the olive tree and its fruit at Domaine de La Pierre Plantée. Overlooking the Gulf of Saint-Tropez, the olive estate is today one of the largest plantations in the Var and offers you a guided tour of their olive grove.




Stéphanie suggests her recipe!

Since the establishment of the olive tree in Provence by the Greeks,
the olive is one of the main ingredients of the Provençal cuisine. A cuisine based on simple and fresh products, generous and fragrant.

Salad of fillets of red mullet (2 people)

- 6 fillets of Mediterranean red mullet,
- 150g of mesclun salad,
- Olive cream,
- Toasted bread slices,
- Olive oil,
- Salt, fleur de sel and pepper

Put a drizzle of olive oil in a frying pan and put the fillets of mullet on the skin side. Salt and pepper.

Cook on high for 1 minute then lower and cook another 2 minutes. Spread bread slices topped with olive cream.

In a plate, gather the mesclun salad, the grilled slices of bread with the olive cream and lay the fillets of red mullet. Season with a drizzle of olive oil and fleur de sel... Ready! :)