Sensory experience
A clean cut, lively and complex fragrance for this beautiful oil typical of Provence.
Eye
Very beautiful deep green that evolves over time towards a golden with green reflections
Nose
A lively and intense bouquet of freshly cut grass and tangy green apple.
Palate
A complex and sweet bouquet of fresh grass and raw artichoke mixed with notes of apple and dried fruit, with a beautiful smoothness in the mouth.
Food & oil pairing
Soft and harmonious, this DOP Provence olive oil is very versatile and can be used raw or cooked for all uses without question. This oil brings a great freshness and a delicious note of cut grass to your raw vegetables and salads. It is perfect for sublimating your raw, baked or grilled sun vegetables: ratatouille, tian, grilled or grilled vegetables, summer vegetable pie, etc. It also goes very well with fish such as white and red meats.
Sensory profile
Dominant aromas
Green grass
Peau de banane verte
Golden apple
Raw artichoke
Green almond
Walnut
Estate & Olive trees
Mira Luna, the “Wonderful Moon”, invites you to discover and savor the purity and authenticity of a secret, unspoiled Eden.
In the heart of Provence, in a hilly landscape where the earth takes a shade of red ochre hue, lies a place steeped in mystery and charm. This is the enchanting area of Mira Luna, where the heavenly grace of the owl dances in harmony with the earthly agility of the wolf.
Mira Luna estate is part of the historic Miraval estate and extends over nearly 100 hectares of rolling Provencal garrigue and pine and oak forest in the heart of which we cultivate our vineyards and olive trees.
- Certification
Organic Farming
- Olive variety
Aglandau, Cayon, Bouteillan
- Number of olive trees
300
- Age of olive trees
Over 15 years old
Here, the crops are grown respectfully in organic farming and according to the principles of biodynamics, observing and listening to nature.
Cradle of the living, Mira Luna is located between Correns and Châteauvert, two municipalities of green Provence respectful of the environment, first 100% biological commune for one and located in protected area Natura 2000 for the other.
Oak and pine forests, poplar and streamside ash groves, meadows, scrubland of Juniper, Cistus, Thyme, Lavender and Rosemary: the richness of the habitats present within Mira Luna allows the animal and plant species it shelters to thrive.
Preserving this wealth is our priority and serves as a common thread in our agricultural practices: organic farming, plant cover, maintenance of open wild meadows, establishment of beehives, large protected areas, etc.
Harvesting & Extraction
Mira Luna, our "secret terroir" in Provence
Our wines and olive oils are the expression of the unique terroir of Mira Luna made of clay-limestone earth with shades of red ochre dotted with white pebbles flooded with sun. Perched at an altitude of 350 meters, this area benefits from a very particular microclimate alternating cold nights and hot days with a temperature gradient reaching more than 25°C on the same day.
These conditions favor a slow maturation of the grapes and olives to provide us with a full expression of aromas while remaining fresh.
We harvest the Aglandau, Cayon, Bouteillan olives early in the season, as soon as they change color and turn purple (known as "olives tournantes"). It's at this precise moment that the olive delivers the maximum of its aromas and freshness, while producing a balanced oil (neither too bitter nor too pungent) and very rich in polyphenols known for their numerous health benefits.
An aromatic and sweet olive oil, typical of Provence
To obtain this DOP Provence extra virgin olive oil, we have chosen to combine three varieties of olive typical of Provence: the Aglandau, star of Provencal olive growing, renowned for its exceptional fruitiness with notes of artichoke and green almond, the Bouteillan for its unique green fruity with aromas of freshly cut grass and the Cayon with a rich and creamy tomato taste.
This blend allows a rich and complex aromatic bouquet delivering the very essence of Provence.
- Harvest
Traditional comb harvest of green olives on October 22, 2024
- Extraction method
Extraction by cold crushing immediately after harvesting, followed by filtration for maximum freshness, intensity and stability over time.
- Our selection
We have designed this blend with care and precision, combining our best vintages of Aglandau, Cayon and Bouteillan to obtain an oil with a broad aromatic palette and a intense green fruitiness.
Les récompenses
Avis d'experts
Pour sa deuxième cuvée et sa première participation à ce prestigieux concours des OLIO NUOVO DAYS 2025, l'huile d'olive Mira Luna AOP Provence fruité vert BIO a été doublement décorée de la plus haute distinction "BEST OF SHOW" pour son design par un jury professionnel présidé par l'artiste Sandrine Torredemer et de la médaille d'OR pour sa qualité par un jury composé de Chefs étoilés, oléologues et professionnels reconnus de la Gastronomie.
Pierre-Yves Chupin, critique gastronomique, chroniqueur et dirigeant du célèbre guide gastronomique Lebey, met à l'honneur l'intensité aromatique et le caractère d'exception des huiles d'olive Mira Luna dans sa lettre du 3 mai 2024.
Quality characteristics
- Index of oleic acid
0.14 %
- Peroxide index
7.0 meq O2/kg
These very low index of acid and peroxide and well below the maximum levels for the qualification "extra virgin olive oil" are the witnesses of the great freshness of the olives and the quality of their crushing. These are the guarantees of a "premium" oil of very high nutritional quality.
- Total polyphenol level (tyrosol, hydroxytryosol and derivatives)
679 mg/kg of which :
- oleocanthal : 122 mg/kg
- oleuropeine aglycon : 294 mg/kg
- oleaceine : 54 mg/kg
- ligustroside aglycon : 199 mg/kg
This oil is very rich in polyphenols (more than 3 times normal), whose many health benefits are demonstrated.
In particular, polyphenols help protect blood lipids from oxidative stress and thus reduce the risk of cardiovascular disease (by consuming one tablespoon of this olive oil per day).
* Analyses carried out in a laboratory approved by the IOC on nov. 25, 2024 and march,20 2025
