In Provence, menus change in concert with shorter days and cooler temperatures. Hearty Provencal daubes (stews) of beef or taureaux and pot au feu (pot roasts) replace the lighter summer favourites. And red wine blends tend to displace rosé piscine as the drink of choice.
Personally, there is nothing that signals the final quarter of the year more than the olive harvest in the Vallée des Baux. The harvest timing depends on Mother Nature and the fruit's maturity, as the farmers hope to maximise flavour and quality. Commercial operations harvest in cycles with teams of seasonal workers. A small percentage of the olives are picked early and cracked for the olives cassées, while the rest are left to mature for the heavier flavoured oils.
Often groups of families and friends create a social occasion out of picking their olive crop. Picking olives is not exceptionally hard work. First, a fine net is placed at the tree's base to catch the olives as they fall. Next, you use a small handheld rake to pull the branches, some olives will drop naturally, and others you pick off one by one. Finally, the fruit is collected in large plastic bins, which go to the mill for oil extraction and processing.
Late October also means the Vacances de la Toussaint (October 22- November 7, 2022), the first school break since classes started in September. So, make sure to book accommodation in advance as this is a popular time for travel.
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Bon appétit,
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