Picholine Olive Oil “Les Tannes en Occitanie”
In the Prestigious Flos Olei 2026 Guide
We are proud to share an important distinction: our Picholine olive oil “Les Tannes en Occitanie,” produced by Domaines Paul Mas, has been selected for inclusion in the Flos Olei 2026 Guide, one of the world’s most respected international references for exceptional extra virgin olive oils.
This recognition reflects the quality and consistency of the work carried out on this 100% monovarietal Picholine olive oil and places it within a highly selective international landscape. It also highlights the growing presence of French olive oil on the global stage.
In the 2026 edition of Flos Olei, only a very small number of French olive oils were chosen worldwide — and ours is among them. This rare selection gives particular weight to the distinction and underscores the remarkable nature of this achievement.
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Flos Olei 2026: a global benchmark for exceptional olive oils
Published each year, Flos Olei is widely recognised as one of the most authoritative international guides dedicated exclusively to high-quality extra virgin olive oils. Thousands of oils from producing regions around the world are assessed annually through blind tastings conducted by professional panels.
Only oils demonstrating a high level of sensory excellence are retained. The evaluation places particular emphasis on aromatic precision, balance, intensity, purity and overall harmony. Being featured in the guide already represents a significant distinction.
The selection of our Picholine olive oil within Flos Olei 2026 positions it among oils acknowledged for their qualitative excellence and confirms its place within the upper echelon of international olive oil 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
Emblematic of southern France, the Picholine variety is renowned for its aromatic intensity and structured profile. Produced as a single-varietal olive oil, our Picholine expresses the defining characteristics traditionally 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, well-controlled bitterness,
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a lively yet balanced peppery finish.
This precise aromatic identity is what sets Picholine oils apart and makes them particularly appreciated by professional tasters. These qualities were central to the evaluation process and contributed to the oil’s recognition within the Flos Olei 2026 selection.
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 recognition in Flos Olei truly matters
The Flos Olei evaluation process is based on particularly demanding standards. Only extra virgin olive oils that meet the highest sensory criteria are highlighted. The tasting panels value oils that demonstrate:
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a clear and distinctive varietal expression,
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harmonious balance between bitterness and pungency,
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aromatic precision and clarity,
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elegance and persistence on the palate.
Being recognised within this framework reflects a high level of quality and confirms an olive oil’s ability to stand out among the most respected international selections.
The recognition awarded to our Picholine olive oil confirms its position as a high-quality reference within an international context. Its inclusion in the Flos Olei selection provides a clear and independent point of reference for both professionals and consumers seeking reliable guidance when choosing premium olive oils.
The fact that this distinction comes from an edition featuring only a very limited number of French olive oils worldwide further reinforces its importance and underlines the singular nature of this recognition.
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 distinction awarded in the Flos Olei 2026 Guide goes far beyond a simple evaluation. It acknowledges a consistent approach, a clearly defined terroir and a deliberate stylistic vision. Above all, it reflects our commitment to producing olive oils that are authentic, expressive and recognised on the international stage.
Being listed among a very limited number of French olive oils selected worldwide is a source of pride for Domaines Paul Mas. It also encourages us to continue developing our olive oil production with the same level of care and precision, while highlighting the full potential of Occitanie in the global olive oil landscape.
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