Jean-Benoit Hugues is a man with a mission. His mission? To produce the best olive oil from the VallÃ©e des Baux, the best olive oil from France, the best olive oil in the world.
Jean-Benoit used to design silicone chips, a far cry from the Provencal olive trees that were so beautifully depicted by Van Gogh. But if you apply the same precision to growing olives as you do to producing the working innards of a computer, and the same precision to designing the pressing machinery, you are well on the achieving your goal.
The Castelines AOP olive oil has a warm and attractive top note of ripe bananas, combined with more vegetal elements of raw artichoke. The oil is very well balanced, with a softer, cooked artichoke flavour in the mouth coupled with some bitter almonds and a strong kick of chilli drawing out the finish. The producers recommend it paired with simple dishes such as white fish, pasta with basil and new potatoes.Â