The word "terroir", coming from "land", has appeared for centuries. It designates a natural agricultural region where agricultural or agrifood products are grown.

But the land is above all an understanding between people and the land; we could even use the word “union”. In fact, for a local product to emerge, two factors must be taken into consideration: the cultural dimension linked to history, know-how being passed down from generation to generation, a local culture, a society; and the natural dimension "geographic origin". Factors such as the soils and the climate of the regions define local products. This is what will give all the specificities of a local product.

To stay in the field of olive oils, olives and figs, there is the choice of local varieties that the men who cultivate them have chosen for different reasons (taste, texture, yield, food use…). Then comes the soil which is defined by its composition and typology. It will bring a set of riches that will give the fruits their unique taste.

The climate will be different for each region. Depending on the geographical areas, it will promote the ripening of the fruits; give an optimal sugar level to obtain the best flavors.

These different factors will bring the recognition of each local product and will make it difficult to imitate in order to retain all of its identity.

So when making a quality product, it is essential to consider the origin of its raw materials, but also the care taken in the collection and conservation of local products. The resulting finished product will therefore be qualitative.

• Fresh fig and dried fig,
• capers,
• carob,
• table olives,
• olive oils,
• Tapenade

• Black Olive With Figs (1)
• Blady Capers (1)
• Blady Tapenade (1)
• Dried Fig With Olive Oil (1)