Picholine Olive Oil “Les Tannes en Occitanie”
Rated 83/100 in the Prestigious Flos Olei 2026 Guide
We are proud to announce that our Picholine olive oil “Les Tannes en Occitanie”, produced by Domaines Paul Mas, has been awarded a score of 83/100 in the Flos Olei 2026 Guide, one of the world’s most respected international references for extra virgin olive oils.
This recognition highlights the quality and consistency of our work with this 100% monovarietal Picholine olive oil, and places it among a highly selective international field. It also carries a particularly strong meaning for French olive oil production.
In the 2026 edition of Flos Olei, only five French olive oils have been selected worldwide — and ours is one of them. This level of rarity makes the distinction especially significant and underlines the exceptional nature of this recognition.
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Flos Olei 2026: a global benchmark for exceptional olive oils
Published annually, Flos Olei is widely regarded as one of the most authoritative international guides dedicated exclusively to high-quality extra virgin olive oils. Each year, thousands of oils from producing countries across the world are evaluated through blind tastings conducted by professional tasters.
Only oils that demonstrate outstanding sensory quality are included. The evaluation focuses on key criteria such as aromatic clarity, balance, intensity, purity and overall harmony. Being selected already represents a major achievement.
With a score of 83/100, our Picholine olive oil stands among oils recognised for their high qualitative level, confirming its place within the upper tier of international production.
A rare distinction for French olive oil
On the global olive oil scene, France represents a relatively small share of production compared to major Mediterranean countries. As a result, French oils are rarely represented in international guides of this calibre.
This is what makes the 2026 selection particularly remarkable: only five French olive oils appear in Flos Olei this year. Each selected oil therefore carries a strong symbolic and qualitative value.
For us, this distinction confirms that a French olive oil, when produced with precision and consistency, can fully meet the expectations of international tasting panels and stand alongside oils from the world’s most established olive-growing regions.
An authentic terroir in Occitanie
Our “Les Tannes en Occitanie” Picholine olive oil is produced in southern France, on our estate in Montagnac, in the Hérault department. The olive groves benefit from a Mediterranean environment combining sunshine, limestone soils and maritime influence.
These natural conditions play a central role in shaping the aromatic profile of the oil. They contribute to the freshness, intensity and balance that characterise our Picholine, and form an integral part of its identity.
The “Les Tannes en Occitanie” range reflects our commitment to expressing the character of this region through carefully crafted olive oils.
Picholine: a distinctive and expressive variety
The Picholine variety is emblematic of southern France and is well known for its aromatic intensity and structured profile. Produced as a single-variety olive oil, our Picholine reveals the classic characteristics associated with this cultivar:
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a pronounced fruity expression
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clear herbal and vegetal notes
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a fine, controlled bitterness
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a lively yet balanced peppery finish
This precise aromatic identity is what distinguishes Picholine oils and makes them particularly appreciated by professional tasters. These qualities played a key role in the evaluation process that led to our 83/100 score in Flos Olei 2026.
A carefully controlled production process
The quality of an extra virgin olive oil depends on rigorous attention at every stage of production. For our Picholine olive oil, we apply a methodical approach designed to preserve the integrity of the fruit and its aromatic potential.
This includes:
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harvesting olives between late September and November
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cold extraction using exclusively mechanical processes
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controlled filtration to maintain aromatic purity while preserving nutritional qualities
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milling carried out at the estate to ensure freshness and traceability
Each step contributes to producing a clean, expressive olive oil that meets international extra virgin standards and reflects the character of the variety and the terroir.
Why a score of 83/100 matters
In the Flos Olei scoring system, reaching or exceeding 80 points is considered a strong indicator of high-quality extra virgin olive oil. Oils at this level demonstrate:
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clear varietal expression
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balance between bitterness and pungency
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aromatic precision
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elegance and length on the palate
With its 83/100 rating, our Picholine olive oil confirms its position as a high-quality reference within an international context. The score provides a clear and independent benchmark for professionals and consumers seeking reliable guidance when selecting premium olive oils.
The fact that this recognition comes within an edition featuring only five French olive oils worldwide further reinforces its significance.
Culinary uses: a versatile olive oil
Thanks to its aromatic freshness and structured profile, our Picholine olive oil is well suited to a wide range of culinary applications. Its intensity allows it to enhance dishes without overpowering them.
As a finishing oil on salads and fresh vegetables
A simple drizzle is enough to elevate a salad. Tomatoes, burrata and fresh herbs are enhanced by the Picholine’s herbal character and aromatic freshness, bringing clarity and balance to the dish without overpowering the ingredients.
Drizzled over grilled fish or seafood
The pronounced fruitiness of Picholine naturally pairs with grilled white fish and seafood. Used as a finishing oil just before serving, it highlights the delicacy of the flesh while adding structure and aromatic depth.
On toasted bread for a simple tasting experience
Toasted bread, garlic and fresh tomato provide a perfect base for tasting Picholine olive oil. In this simple preparation, its vegetal notes and aromatic precision come through clearly, offering an immediate and expressive tasting experience.
With roasted vegetables
Picholine olive oil works particularly well with roasted vegetables. The contrast between the roasted aromas and the oil’s freshness creates a harmonious balance. A final drizzle at the end of cooking is enough to bring the dish together.
Paired with fresh goat cheese
The light peppery finish and aromatic intensity of Picholine balance the creaminess of fresh goat cheese. The pairing gains structure and definition, with a clean and persistent finish.
A recognition of terroir and expertise
The 83/100 score in the Flos Olei 2026 Guide represents more than a numerical evaluation. It recognises a consistent approach, a terroir, and a clear stylistic choice. It highlights our commitment to producing olive oils that are authentic, expressive and internationally recognised.
Being listed among only five French olive oils selected worldwide is a source of pride for Domaines Paul Mas. It encourages us to continue developing our olive oil production with the same level of care and precision, while showcasing the potential of Occitanie on the international stage.
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