black olive paste and tapenade PDO Olives de Nyons
NectarPerty
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The project

Adopt {publicVariety} from the farm "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one {variety} is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

The project

Adopt {publicVariety} from the farm "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one {variety} is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

What do you adopt?
Our olive grove "l'Ecluse" is near the Ouvèze river (hence the name "l'Ecluse" from the former lock), about 20 km from Nyons, in the area of Protected Designation of Origin (PDO) Olives de Nyons. This PDO is famous for its black olives of the "Tanche" variety. Most olive trees kept only their roots after the heavy frost of 1956 and have developed new stems since then. Overtime, we found a way to preserve nature around the olive trees by intervening as little as possible. For example, we do not use artificial irrigation and leave enough hedges and shrubs to offer protection to the animal world. Consequently, we applied for the Organic certification at the end of 2019. The olive trees are named after well-known comic book characters: Asterix (Asterix & Obelix), Lucky Luke (the man who shoots faster than his shadow), Akira (Manga deluxe), Blacksad (an insider tip), Gaston (Gaston Lagaffe), Batman (Bruce Wayne forever), Lanfeust (fantasy genre), Corto (Corto Maltese), Tintin (a class of its own), Garfield (an icon), Thorgal (legends from the Viking age), Largo Winch (James Bond as a CEO), Esther (by Riad Satouff), Bone (unique), Curtney Crumrin (the name alone!), Gung Ho (another dimension), Superman (everyone knows it), Tamara Drew (not everyone knows it yet), Tyler Cross (gripping pictures), Spirou (Spirou & Fantasio), Blueberry (the western series), Adèle Blanc-Sec (the feminist answer to Sherlock Holmes), Flash Gordon (a real classic), Murena (ancient Rome - better than at the cinema), Yoko Tsuno (science fiction - timeless). My husband grew up with comic book heroes. As a teenager, he read a lot of comics in original version to improve his foreign language skills. He still enjoys this hobby - our bookshelves are full! Olive trees can grow very old. Their productive lifespan is almost unlimited. They are incredibly robust and resilient. At the beginning, we were very careful with the pruning and replacement of the trees. After some of us fell off the ladder during the harvest, we cut the branches a few meters shorter. Since then, the main branches are lower and the trees have been growing wider. Tanche olive trees tend to bear fruit in a two-year cycle. In other words, if they produce a lot of olives in one year, they pause the following year to develop new shoots and branches. In addition, the harvest quantity is influenced by the annual trimming in the spring - depending on whether it is a regular trim or a major intervention. The harvest results in an average of 10 to 15 kg of olives per tree and per year. Once the pits are removed, approximately 75% remains for the preparation of olive paste or tapenade. What distinguishes olive paste from tapenade? The olive paste consists only of black olives PDO Nyons, nothing else has been added. The tapenade is based on the olive paste and is refined with capers, herbs of Provence, lemon juice and anchovy cream. In other words, it is a seasoned olive paste. What would a summer aperitif be without olive paste on a thin slice of crispy bread? Anyone who has tried tapenade together with raw vegetables or on a toasted baguette will always appreciate this delightful experience. Each {variety} is adopted by 10 CrowdFarmers. If you like provence honey, have a look at our [other project](http://www.crowdfarming.com/en/farmer/nectarperty/up/adopt-a-beehive-provence-honey).
What will you receive?
Each season we will send you a box with: 3 x __Black olive paste PDO Olives de Nyons (180 grams per jar)__ It has a shiny, black-brown color with a reddish tinge. Opening up the jar fills the air with the memory of pickled olives from traditional Provençal local markets in the summertime. The Nyons olives in particular are fleshy, fruity, and have a taste spectrum that makes them ideally suited for olive paste. Its creamy consistency almost melts on the tongue and leaves a long-lasting, strong taste of the olive fruit. A pure pleasure, in the truest sense, since we directly prepare the paste from olives taken out of the brine without adding any ingredients. Some people might find that it's missing a hint of salt. However, we are satisfied with the light salty base left after having rinsed out the brine. 3 x __Black tapenade PDO Olives de Nyons (180 grams per jar)__ The tapenade consists of 95% olives. The remaining ingredients (all organic) consist mainly of capers (tapena in Provençal), a dash of lemon juice, a hint of herbs from Provence and a tiny bit of anchovy paste, which gives this preparation the decisive kick. Starred chef Peter Auer prepared this recipe exclusively for us. His extensive trials (e.g. with or without garlic) resulted in more than 25 variations, of which we ultimately only selected the best two. We believe that it was worthwhile: the result reveals the classic cuisine of Provence and avoids anything superfluous. Its taste concentrates the typical zest of a summer in Provence; the tapenade offers an incomparable intensity, it has a full-bodied character. Quant distinguishes olive paste from tapenade? Olive paste is entirely made of PDO black olives, nothing else has been added. Tapenade has an olive paste base and is refined with capers, Provencal herbs, lemon juice and anchovy paste. It's sort of a seasoned olive paste. What would be a summer aperitif without olive paste on a thin, crispy slice of bread? Anyone having tried tapenade with crudités or spreaded on toasts will always enjoy this delicious experience. Similar to wine growing, olive growing produces each year slightly different results, not only quantitatively, but also qualitatively. For comparison purposes, we have packed two vintages in your box, which you can identify by their lid color. As we try to maximise phenols and polyphenols (valuable natural antioxidants for which olives are known), a bitter note can appear at the first try. If you prefer a less strong aroma, you can either leave the jars a little longer aside or use first the jars from the earlier harvest. They matured one year longer in our vaulted cellar. The shelf life of olive paste or tapenade is three years when unopened. A corresponding label with the exact date is on the bottom of the glass. After opening, the contents of the jar should be kept in the refrigerator and used up within ten days.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped. You may select the delivery date of your box as suggested by the Farmer at check-out.
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner. * Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas. * Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste. * Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.
How does it work?
Meet the Farmers
Adopt and plan your harvest
Let the Farmer and nature work
Receive your harvest at home
Mariane Heberlein
My roots are in Montauban-sur-l'Ouvèze, where my grandfather comes from. I was born 20 km away in the place where our olive grove is located. For me, the olive tree symbolises success through modesty, because it needs little and lives long. My husband and I met during our studies. He was born in Berlin and since his apprenticeship in gastronomy he has always valued exceptional or high-quality food. It all started 20 years ago when we inherited some land from my grandmother: the old trees were pruned, young trees were planted, and ever since then my family gathers around Christmas time to spend entire days picking olives; we enjoy picknicks in the olive field! The passion for all things related to olives never abated since. Within our means, we are gradually becoming more sophisticated and professional. This applies above all to harvesting techniques (when? how?) but also to our ultimate goals (quality over quantity, cooperation with local structures, development of sustainable products). In 2018, we were able to acquire a former olive grove that had been abandoned for many years and which we are now restoring. I cherish the apiary as it lives on through generations: my grand-father kept bees for familial consumption and my father developed the activity; he volunteers in a beekeeper association, and started to sell the surplus. He is keen to pass on his knowledge and shares his passion with my husband who also trained as a beekeeper. Ideally, we would like in the medium term to devote all our strength and the time necessary to these two seasonal activities - bees and olives.
Mariane Heberlein

"Originally, our olive harvest was just enough to supply our family and friends with our own olive oil. As the yields improved, we decided to store in brine the surplus olives, in addition to those brought to the mill. That was our first step towards olive paste and tapenade! This has now become a delicacy about which even our niece Clara, who is very selective in her food choice, is enthusiastic."

NectarPerty
NectarPerty
Our namesake is the Perty pass, located in a lateral valley of the Mont Ventoux, practically at the source of the Ouvèze river, which flows into the Rhône nearby Avignon. Due to the mildness of the south and the austere climate of the southern pre-Alps, the area is very favorable for our two main agricultural activities, olive growing and bee keeping. The secret of the success of the black olives AOP from Nyons comes from the extraordinary sunshine (more than 2,700 hours per year) as well as the brightness of the sky and the clear, dry air, especially in winter. If you then add the fact that we have almost no mistral or fog, you can well imagine why people also appreciate the local climate. Our valley begins with olives at an altitude of 300 meters and ends with our bees on the summit of the Chamouse Mountain at 1,500 meters. This topography provides the bees with a variety of nectar and pollen sources, during a very long flowering period that lasts from May to August. The lack of intensive agriculture is a stroke of luck for the production of honey from lavender, Provençal garrigue or thyme. Growing olives complements perfectly the apiary. In spring and summer, we focus on bees and honey, and in winter we care more about olives. For us, these two activities are not aimed at gaining maximum yields, instead we strive for a resource- and nature-friendly approach. We follow the principles of a circular economy. For instance, after the olive harvest, we use the pomace of the oil mill as fertilizer and chop the branches and the wood of the annual pruning into mulch, which we spread under the trees. Also, we recycle the beeswax from old honeycombs after the harvest in order to produce all the new frames that are necessary for the next season by ourselves. The fact that the olive trees are relatively easy to care for and that we do not use any phytosanitary products saves us a lot of time. With regard to beekeeping, we aim to preserve the species in line with animal welfare and to ensure a sustainable operation of the apiary. To respect nature through minimal invasive care taking gives everyone a great joy, both from the perspective of the Farmer as well as of the CrowdFarmer. We harvest the olives from late November to early January. Traditionally, the olive harvest is done manually. During winter we usually face cold weather and often a blue sky: we start with freezing temperatures in the morning, around noon we are in a T-shirt enjoying the sun and the day finishes at cool dusk around 5 p.m. The harvest is carried out with the help of ladders, so that the picker can reach the highest branches. The picker gathers the olives in a basket or jute sack worn around the neck or the waist. A capable worker can pick about 8 kilos of olives an hour. Nowadays the olive harvest is increasingly carried out with a manual or electric comb. This requires to place a net on the ground around the tree trunk to collect the olives. The olive branches are "combed" so that the olives fall down in the net, where they are gathered before being placed in boxes. Within the same day, they are freed from leaves, olive stems and damaged fruits and then placed in a brine with a 10% salinity. This process is necessary to remove the bitterness of the olives and to preserve them. Finally, the olives mature in large barrels at a cool place for one year at least before they are processed in a specialised workshop (Saveurs du Soleil de Nyons). There, they are first pitted, then ground to a fine paste which is filled into jars that are sealed airtight. Finally, the jars are placed in an autoclave (a kind of mega pressure cooker) to be sterilised. This ensures that the olive paste or tapenade jars remain stable for a longer period (three years).
Technical information
Address
NectarPerty, Montauban-sur-l’Ouvèze, FR
Location