Our Olive Oils
“Just like wines, olive oils have their own unique flavor profiles. That’s why each variety of olive used is carefully selected.”
Immerse yourself in the refined world of Paul Mas extra virgin olive oils, where every drop showcases the passion of our terroir. Sourced exclusively from the beautiful olive groves of the Languedoc-Roussillon region, our oils are crafted using an unmatched artisanal method: no additives, no blends—just the pure essence of the fruit.
Astelia
Nectar d’olive
Les Tannes en Occitanie
Aglandau
Les Tannes en Occitanie
Oliviere
Les Tannes en Occitanie
Picholine
Artisanal and sustainable production
Our olive groves, located on prestigious estates like Clos Astelia and Château Martinolles, are cultivated using organic and sustainable practices. This commitment ensures exceptional quality and authentic flavor. Each olive variety—Lucca, Aglandau, Picholine, and more—is carefully selected to create a harmonious and delicious blend.
From harvest to table
From September to November, our olives are handpicked with care. This meticulous process, followed by crushing, pressing, and filtering at our mill in Montagnac, preserves all the flavors and benefits of the olive. The result is a superior extra virgin olive oil, ready to elevate all your dishes.
A journey of flavors
Bring a touch of authenticity to your cooking with our exceptional olive oils. Whether you’re dressing salads, enhancing marinades, or simply dipping fresh bread, each drop takes you straight to the heart of our olive groves.
Recipe Inspiration
Heirloom tomatoes with burrata
Ingredients:
Burrata, heirloom tomatoes, arugula, zucchini, red bell pepper, carrot, shallot, Les Tannes en Occitanie Picholine olive oil, balsamic vinegar, basil, salt, pepper.
Instructions:
Slice the heirloom tomatoes and arrange them around the burrata. Sauté the vegetables in olive oil until tender, then add them to the burrata. Drizzle with balsamic vinegar, season with salt and pepper. Garnish with arugula and fresh basil.
Tahitian-Style tuna tartare
Ingredients:
Fresh tuna, Les Tannes en Occitanie Olivière olive oil, coconut milk, lime, cucumber, red onion, tomato, fresh cilantro, salt, pepper.
Instructions:
Dice the fresh tuna into small cubes. In a bowl, whisk together the olive oil, coconut milk, lime juice, salt, and pepper to make the sauce. Toss the tuna in the sauce until well coated. Add finely chopped cucumber, red onion, and tomato. Garnish with fresh cilantro.
Exotic sea bass tartare with citrus vinaigrette
Ingredients:
Fresh sea bass, Les Tannes en Occitanie Aglandau olive oil, citrus juice (orange, lime), freshly grated ginger, fresh cilantro, red onion, fresh chili (to taste), salt, pepper.
Instructions:
Dice the fresh sea bass into small cubes. In a bowl, whisk together 3 tablespoons of olive oil, the juice of one lime, and the juice of one orange. Add the grated ginger, finely chopped red onion, and chili to taste. Season with salt and pepper. Gently toss the sea bass cubes in the vinaigrette. Garnish with fresh cilantro.