This Sunday, September 22, will be dedicated to discovering Provençal heritage and know-how in Valensole. Throughout the day, young and old alike will be able to learn how to make nougat or learn about olive oil tasting on the occasion of the 3rd edition of the Pistachio, Almond and Olive Day organized by the Mémoire Vivante association of Valensole and its Plateau.
This day, sponsored by Oliver Baussan, founder of L’Occitane en Provence, Oliviers & Co and Première Pression Provence, will be an opportunity to discover the local history of Valensole, steeped in the cultivation of almonds, olives and… pistachios. A crop introduced to the Mediterranean region in Roman times, gradually abandoned in the last century but which is making a big comeback in the Valensole region, under the leadership of Olivier Baussan, President of the Pistache en Provence Association and the Territoire de Provence agri-food group.
The program on a platter
These ancient skills will be illustrated by the operation of an almond cracker, an oil mill and the promotion of traditional recipes such as aioli, pistou soup, tapenade, nougat, calissons, etc. through demonstrations and tastings.
On the program:
From 10 a.m.: Making White Nougat
From 10 a.m. to 12 p.m.: Introduction to olive oil tasting
10:30 a.m.: How to make aioli
11 a.m.: Aioli competition
11:30 a.m.: Induction of two new Knights of the Olive
2 p.m.: Making White Nougat
2:30 p.m.: Chat at the foot of an olive tree
3 p.m.: Screening organized at the cinema
4 p.m.: Conference on the olive-growing regions of France and Provence.
