Nature's Best

Nature's Best Olivea- Olive oil from a 1,000 meters. Grand and Petite Epeautre natural whole food products.

13/03/2026

It's time to meet Matt 🍷

Hi, I'm Matt, your local guide for wine and food experiences in the Languedoc.

After decades working in the architecture, construction and arts world, 15 years ago i went back into education via the WSET (Wine Spirits Education System) and started Taste du Languedoc .

Join me for authentic wine experiences and let me introduce you to the real South of France and share over 30 years of life in the Languedoc. I'll be your guide for the day!

🦸‍♂️ Meet local food producers (oysters, cheeses, cassoulet and the famous tièlle sétoise🐙). Taste the best wines in the area.

🦸‍♂️Feel the real vibe of the South of France with a wine and tapas tasting cruise on the Canal du Midi.

With Taste du Languedoc, you can choose between 4 unique experiences

🍇Wine tastings in the most beautiful vineyards

🏰Explore the historical towns and hidden gems of the Languedoc

🚤 Private cruise on the Canal du Midi - wine & tapas on board

👨‍🍳 Private chef and sommelier experience at home - I'll cook for you and I'll bring the wines.

Whilst you holiday in France, I'll pick you up at your location and take you on a journey across the Languedoc: AOP Terrasses du Larzac (Montpellier) to AOC La Clape (Narbonne), but also AOP Picpoul de Pinet (Sète - seaside). The "arrière pays" with AOC Minervois - Officiel and AOP Saint-Chinian.

All experiences are designed for small private groups, all inclusive (I'll take care of everything - you just relax & enjoy) .

So, I'll see you in the vineyards this Summer !🌞

Early May will be a new shipment of our olive oil from our very special place in the high mountains of Spain. You can br...
13/03/2026

Early May will be a new shipment of our olive oil from our very special place in the high mountains of Spain. You can bring your own container for a better price.

26/10/2024

Olive oil was an indispensable product in the daily life of the Romans, who not only used it as a cooking ingredient but also as fuel for lighting and as a hygienic ointment in the baths. It is no surprise that an entire industry of production, commercialization, and transportation developed around it.

The production of olive oil in ancient Rome was introduced by the Phoenicians and Greeks, though it was the Romans who produced it on a large scale, making it a staple consumed by all social classes. The oil was produced in *villas*, rural agricultural estates that also often cultivated grains and produced wine.

After harvesting, olives were stored in the *tabulatum*, a room with a waterproofed and slightly inclined floor where the olives were placed to release their *alpechín* (a dark, foul-smelling liquid), which could be used as an insecticide, herbicide, and fungicide.

Following this step, the olives were ground. Various mechanisms were used to crush the olives without breaking the pit, as it was believed this would spoil the oil’s flavor. The most common grinding system was the *trapetum*. This large mill consisted of a fixed base called *mortarium* and two hemispherical stones known as *orbis*, which two men would rotate around the *mortarium* by pushing a horizontal axle. This process produced an olive paste that was then pressed in a room known as the *torcularium*.

In this space, there was the press (also called *torcularium* by extension), a complex mechanism capable of applying great pressure to the paste. The resulting oil was decanted into large globular ceramic vessels known as *dolia*, which were often partially buried, and then stored in amphorae in the *cella olearia*.

The *oleum omphacium*, the highest quality oil, was extracted from green olives and produced in September. In Hispania, the finest olive oil was produced and exported to all corners of the empire.
Credits: Carlos Raggi Figueroa

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