{"id":10062,"date":"2025-11-09T17:16:20","date_gmt":"2025-11-09T16:16:20","guid":{"rendered":"https:\/\/www.oliosource.com\/?p=10062"},"modified":"2026-04-18T17:38:49","modified_gmt":"2026-04-18T15:38:49","slug":"huile-d-olive-fraiche-precommande","status":"publish","type":"post","link":"https:\/\/www.oliosource.com\/fr\/blog\/huile-d-olive-fraiche-precommande\/","title":{"rendered":"Huile d\u2019Olive Fra\u00eeche de la Nouvelle R\u00e9colte Arrive !"},"content":{"rendered":"\n\t<section class=\"section\" id=\"section_501222883\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-779919109\">\n\n\t<div id=\"col-1426082324\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"font-weight: 400;\"><em>de Peter L\u2019Huile, Olio Source<\/em><\/p>\n<p style=\"font-weight: 400;\">C\u2019est parti\u202f: la nouvelle campagne d\u2019huile d\u2019olive 2025\/26 commence\u202f!<\/p>\n<p style=\"font-weight: 400;\">Sur la photo, Salvatore Stallone l\u00e8ve son verre rempli de l\u2019huile d\u2019olive fra\u00eeche, d\u2019un vert \u00e9clatant, issue de la nouvelle r\u00e9colte. Un geste symbolique apr\u00e8s des mois de travail et d\u2019attente.<\/p>\n<p style=\"font-weight: 400;\">J\u2019ai h\u00e2te de partager avec vous le parfum et le go\u00fbt de cette nouvelle <span lang=\"FR\">r\u00e9colte <\/span>!<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_186127462\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"575\" src=\"https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/salvatore-nouvelle-huile-1024x577.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/salvatore-nouvelle-huile-1024x577.png 1024w, https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/salvatore-nouvelle-huile-300x169.png 300w, https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/salvatore-nouvelle-huile-768x433.png 768w, https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/salvatore-nouvelle-huile-1536x865.png 1536w, https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/salvatore-nouvelle-huile-600x338.png 600w, https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/salvatore-nouvelle-huile.png 1875w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_186127462 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<h2 style=\"font-weight: 400;\"><strong>L\u2019huile d\u2019olive de terroir est un produit de saison<\/strong><\/h2>\n<p style=\"font-weight: 400;\">Nos producteurs d\u2019huile d\u2019olive, <a href=\"https:\/\/www.oliosource.com\/fr\/clarte\/producteurs\/joaquim\/\">Joaquim Moreira (Portugal)<\/a> et la <a href=\"https:\/\/www.oliosource.com\/fr\/clarte\/producteurs\/salvatore\/\">famille Stallone (Italie)<\/a>, ont commenc\u00e9 la r\u00e9colte des olives dans la deuxi\u00e8me semaine d\u2019octobre. Ils r\u00e9coltent leurs olives tr\u00e8s t\u00f4t, alors qu\u2019elles sont encore vertes, bien avant leur pleine maturit\u00e9. Une r\u00e9colte pr\u00e9coce signifie des ar\u00f4mes plus intenses, plus verts, et une teneur en polyph\u00e9nols nettement plus \u00e9lev\u00e9e.<\/p>\n<p style=\"font-weight: 400;\">C\u2019est un moment attendu avec impatience chaque ann\u00e9e. Derri\u00e8re chaque goutte d\u2019huile se cachent des mois de travail acharn\u00e9, d\u2019inqui\u00e9tudes li\u00e9es \u00e0 la m\u00e9t\u00e9o, et de doutes sur la qualit\u00e9 et la quantit\u00e9 \u00e0 venir.<\/p>\n<p style=\"font-weight: 400;\">La r\u00e9colte marque un v\u00e9ritable tournant. Les olives se trouvent \u00e0 la fronti\u00e8re entre deux phases\u202f: d\u2019un c\u00f4t\u00e9, leur cycle de vie touche \u00e0 sa fin\u202f; de l\u2019autre, d\u00e9bute le processus de transformation en huile, minutieusement orchestr\u00e9 entre l\u2019oliveraie et le moulin. Travail manuel dehors, dans les oliveraies\u00a0: r\u00e9colte des olives sur les arbres, high-tech dedans, au moulin\u202f: contr\u00f4le de proc\u00e9d\u00e9s de haute pr\u00e9cision, temp\u00e9rature ma\u00eetris\u00e9e, appareils impeccablement propres.<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1827223235\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"902\" height=\"646\" src=\"https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/gesunde-olive.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/gesunde-olive.png 902w, https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/gesunde-olive-300x215.png 300w, https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/gesunde-olive-768x550.png 768w, https:\/\/www.oliosource.com\/wp-content\/uploads\/2025\/11\/gesunde-olive-600x430.png 600w\" sizes=\"auto, (max-width: 902px) 100vw, 902px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1827223235 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<h2 style=\"font-weight: 400;\"><strong>La r\u00e9colte chez Joaquim (Portugal) <\/strong><\/h2>\n<p style=\"font-weight: 400;\">Cette ann\u00e9e, Joaquim a commenc\u00e9 la r\u00e9colte environ une semaine plus tard que d\u2019habitude, \u00e0 cause des incendies de for\u00eat et d\u2019une r\u00e9paration de moulin retard\u00e9e. Il r\u00e9colte ses vari\u00e9t\u00e9s d\u2019olives dans cet ordre\u202f: d\u2019abord Cobran\u00e7osa, puis Cordovil et Madural, et enfin Verdeal. Pourquoi\u202f? Parce que chaque vari\u00e9t\u00e9 m\u00fbrit \u00e0 un moment diff\u00e9rent\u202f: Cobran\u00e7osa est la plus pr\u00e9coce, Verdeal la plus tardive.<\/p>\n<p style=\"font-weight: 400;\">La Cobran\u00e7osa repr\u00e9sente 50 \u00e0 55\u202f% de sa surface cultiv\u00e9e. Cette vari\u00e9t\u00e9 est tr\u00e8s r\u00e9sistante au froid. Pour Joaquim, et pour nous, c\u2019est la meilleure. Les huiles obtenues sont complexes et merveilleusement fruit\u00e9es, avec des notes d\u2019herbe verte et d\u2019amande. Il y a deux semaines, nous avons re\u00e7u les premiers \u00e9chantillons. L\u2019huile d\u2019olive monovari\u00e9tale de Cobran\u00e7osa nous a tellement enthousiasm\u00e9s que nous avons imm\u00e9diatement d\u00e9cid\u00e9 de commander ce lot. Son parfum est fantastique\u202f: de superbes notes vertes typiques de la Cobran\u00e7osa, un final parfaitement piquante et une fra\u00eecheur exquise. Une huile d\u2019olive tout simplement exceptionnelle\u202f!<\/p>\n<h2 style=\"font-weight: 400;\"><strong>La r\u00e9colte chez les Stallone (Italie)<\/strong><\/h2>\n<p style=\"font-weight: 400;\">\u00c0 Giovinazzo (Pouilles), le moulin de la famille Stallone est en activit\u00e9 depuis six semaines d\u00e9j\u00e0 et tournera encore quelques semaines\u202f! Maria Stallone nous \u00e9crit\u202f: \u00ab\u202fLes olives \u00e9taient belles. Tout se passe bien, les huiles s\u2019annoncent excellentes\u202f!\u202f\u00bb<\/p>\n<p style=\"font-weight: 400;\">Actuellement, ils ont produit les vari\u00e9t\u00e9s d&rsquo;olives suivantes : Ogliarola, Favolosa, Coratina et Bella di Cerignola. Les premiers \u00e9chantillons sont d\u00e9j\u00e0 arriv\u00e9s chez nous. Les huiles d&rsquo;olive sont \u00e0 nouveau extr\u00eamement fra\u00eeches, avec des notes herbac\u00e9es et vertes intenses.<\/p>\n<p style=\"font-weight: 400;\">Notre coup de c\u0153ur : un assemblage fruit\u00e9 de Coratina, de Favolosa et de Bella di Cerignola. Elle se d\u00e9marque par le go\u00fbt caract\u00e9ristique de l&rsquo;olive Coratina et sa teneur \u00e9lev\u00e9e en polyph\u00e9nols. L&rsquo;olio s\u00e9duira tous les amateurs d&rsquo;huiles qui appr\u00e9cient les huiles les plus intenses. L&rsquo;huile accompagnera \u00e0 merveille les p\u00e2tes bien cors\u00e9es, les risottos et les rago\u00fbts. J\u2019ai h\u00e2te de vous faire go\u00fbter le millesime 2025 ! \ud83d\ude0a<\/p>\n<a href=\"https:\/\/www.oliosource.com\/fr\/contact\/\" class=\"button primary\" style=\"border-radius:99px;\">\n\t\t<span>Pr\u00e9commander l\u2019huile d\u2019olive fra\u00eeche<\/span>\n\t<\/a>\n\n<h2 style=\"font-weight: 400;\"><strong>Pourquoi ces informations sont-elles si importantes\u202f?<\/strong><\/h2>\n<p style=\"font-weight: 400;\">Parce que la p\u00e9riode de r\u00e9colte est aussi celle o\u00f9 la qualit\u00e9 se joue. C\u2019est la diff\u00e9rence fondamentale avec les huiles de supermarch\u00e9. Les <a href=\"https:\/\/www.oliosource.com\/fr\/blog\/huile-d-olive-terroir-pont-gens-cultures\/\">huiles d\u2019olive de terroir<\/a> sont des produits de mill\u00e9sime, fa\u00e7onn\u00e9s par la vari\u00e9t\u00e9, le moment de r\u00e9colte, le climat, le sol, les r\u00e9glages du moulin et les choix des producteurs. Pour nous, la d\u00e9finition d\u2019une bonne huile d\u2019olive est claire\u202f: elle doit \u00eatre aromatique et b\u00e9n\u00e9fique pour la sant\u00e9. Lorsqu\u2019on a go\u00fbt\u00e9 une telle huile, on ne revient plus en arri\u00e8re.<\/p>\n<h2 style=\"font-weight: 400;\"><strong>La r\u00e9colte, c\u2019est stressant et merveilleux<\/strong><\/h2>\n<p style=\"font-weight: 400;\">La r\u00e9colte, c\u2019est une p\u00e9riode intense. Peu de sommeil, tout exige une attention totale. Les Stallone travaillent chaque jour de 5\u202fh \u00e0 23\u202fh.<\/p>\n<blockquote>\n<p style=\"font-weight: 400;\">\u00ab\u202fIl y a des jours o\u00f9 l\u2019on n\u2019en peut plus\u2026 et pourtant, il y a ces instants de bonheur\u202f\u00bb<\/p>\n<\/blockquote>\n<p style=\"font-weight: 400;\">raconte Michele Stallone.<\/p>\n<p style=\"font-weight: 400;\">Car l\u2019olivier, l\u00e0 o\u00f9 il pousse, est le c\u0153ur d\u2019une culture, d\u2019une identit\u00e9. De Tr\u00e1s-os-Montes jusqu\u2019aux Pouilles, en passant par le Moyen-Orient, l\u2019huile d\u2019olive relie producteurs, familles et cultures. Elle accompagne les repas et les f\u00eates, et porte jusqu\u2019\u00e0 nos tables le soin de ceux qui cultivent leurs arbres. Tenir dans ses mains la premi\u00e8re huile fra\u00eeche de l\u2019ann\u00e9e, c\u2019est un moment de joie et de connexion.<\/p>\n<h2 style=\"font-weight: 400;\"><strong>Comment pr\u00e9commander votre huile d\u2019olive fra\u00eeche<\/strong><\/h2>\n<p style=\"font-weight: 400;\">Si vous souhaitez pr\u00e9commander les huiles d\u2019olive de terroir fra\u00eeches ou obtenir plus d\u2019informations, \u00e9crivez-moi directement \u00e0 <a href=\"mailto:peter@oliosource.com\">peter@oliosource.com<\/a>. Je r\u00e9ponds \u00e0 chaque demande.<\/p>\n<ul>\n<li>L\u2019huile portugaise monovari\u00e9tale de la nouvelle r\u00e9colte arrivera fin novembre\u202f; les premi\u00e8res exp\u00e9ditions d\u00e9buteront d\u00e9but d\u00e9cembre.<\/li>\n<li>L\u2019huile italienne sera disponible \u00e0 l\u2019exp\u00e9dition \u00e0 partir de janvier.<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">\u00c0 noter\u202f: nous proposons les huiles Olio Source uniquement en format <a href=\"https:\/\/www.oliosource.com\/fr\/shop\/\">3\u202fL Bag-in-Box<\/a>, un emballage qui prot\u00e8ge de l\u2019air et de la lumi\u00e8re, \u00a0permettant ainsi une plus longue conservation apr\u00e8s ouverture, tout en r\u00e9duisant les d\u00e9chets.<\/p>\n<p style=\"font-weight: 400;\"><u>Astuce<\/u>\u202f: pensez \u00e0 votre stock annuel ou aux commandes group\u00e9es\u202f! C\u2019est plus \u00e9conomique et plus \u00e9cologique.<\/p>\n<p style=\"font-weight: 400;\"><u>Partagez avec vos coll\u00e8gues<\/u> : j&rsquo;organise r\u00e9guli\u00e8rement des commandes group\u00e9es via les comit\u00e9s d&rsquo;entreprise, souvent \u00e0 l\u2019initiative de nos clients qui d\u00e9cident de nous faire connaitre \u00e0 leurs coll\u00e8gues. Si cela vous int\u00e9resse ou si vous avez des questions, n&rsquo;h\u00e9sitez pas \u00e0 m&rsquo;envoyer un <a href=\"mailto:peter@oliosource.com\">email<\/a>.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_501222883 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":10065,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61],"tags":[],"class_list":["post-10062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Huile d&#039;olive fra\u00eeche du Portugal et d&#039;Italie<\/title>\n<meta name=\"description\" content=\"Nouvelle r\u00e9colte 2025\/26 : huile d&#039;olive fra\u00eeche du Portugal et d&#039;Italie. 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