At Rose et Marius, we want you to discover what makes the heart of our beautiful Provence beat and what moves us, what touches us and what we want to share with you.
When Magali set up Rose et Marius in 2012, it was with a strong desire to brighten up your everyday life with exceptional fragrances.
Today, we want to share our favourites from Provence and offer them to you, so that you too can discover them and take part in our daily lives, made up of small, simple but so important pleasures!
So that you can see La Vie en Rose and Marius in the same way as we do, with your eyes filled with wonder at the talent of our artisans and your taste buds stimulated by the marvels that our talented artisans in Provence have to offer, we’ve decided to regularly share our favourites with you and introduce you to the artisans behind them.
Our Provence region is an infinite source of inspiration, and we love sharing our favourites with you
Today, we’re taking you to discover an exceptional place and an olive oil that sublimates every dish: the Castelas Mill. Magali uses it every day and has tested all the mill’s oils for you! We have 2 favourites which will be presented in the form of a 5ml miniature oil bottle and which will be offered to you for every order over €125 with the code: PARTAGE
First of all, let’s take a walk in the heart of the Alpilles. Before arriving at the Domaine, fields of olive trees with pretty wild flowers at their base offer a wonderful introduction to this Domaine where the passion and love for olive oil has been passed down from generation to generation.
Le Moulin Castelas: a jewel in the heart of the Alpilles
Nestling at the foot of the majestic Château des Baux-de-Provence, this family-run business is a veritable nugget of Provencal terroir. Since 1997, Catherine and Jean-Benoît Hugues, now joined by their daughter Émilie, have been perpetuating the olive-growing tradition while boldly innovating.
What we particularly like about Moulin Castelas is the way each olive oil is carefully crafted, from the sun-drenched olive groves to the extraction of the aromas. It’s a true art of living, an invitation to savour Provence in every drop.
Émilie: a passion handed down from generation to generation
Émilie, a pretty, smiling blonde with rosy cheeks and an infectious smile, is the embodiment of this new generation, which is making the most of family know-how while adding a contemporary touch. After a career in commercial architecture, a return to her roots was an obvious choice, and she decided to take over the estate to promote Provençal olive growing. Her commitment to organic olive oil production and the originality of the fragrances she creates immediately appealed to us.
Our COUP DE COEUR oils: an explosion of flavours
We fell in love at first sight with two oils with subtle and surprising flavours:
Fennel olive oil
It’s a little marvel. As lovers of aniseed notes, which we often use in our perfumed creations, we fell under the spell of this fragrant oil, which smells like the summer air when wild fennel is in flower. We love using it: on a carpaccio of scallops, a fillet on a pearly white fish or even generously on a brousse du Rôve (another favourite of ours!) Or simply on a good baguette just out of the oven. A real treat!
Basil & mint olive oil
All the freshness of the aromatic herbs of our beautiful Provence. Intensely aromatic, it’s the perfect surprising touch on a creamy burrata, a lemon sorbet or even a strawberry salad, which you can serve with freshly-cut basil leaves.These oils are produced by simultaneous grinding, a method that captures all the aromatic power of fresh ingredients. A real explosion of flavour that instantly transports you to Provence!
Our recipe ideas for sublimating these exceptional oils
Because we love sharing our love of Provençal gastronomy with you, here are four recipe ideas that reveal all the finesse of these oils:
Heirloom tomato & burrata salad with basil & mint oil
A great classic revisited with a Provençal touch!
Ingredients (serves 2) :
- 2 large heirloom tomatoes (Cœur de Bœuf, Noire de Crimée, Ananas, etc.)
- 1 creamy burrata cheese
- A few fresh basil leaves
- 1 tbsp Castelas Mill basil & mint olive oil
- Flower of salt & freshly ground pepper
- 1 tsp. balsamic vinegar (optional)
Preparation:
- Wash and thickly slice the tomatoes.
- Arrange them on a plate and add the burrata in the centre.
- Drizzle gently with basil & mint olive oil.
- Sprinkle with fleur de sel, pepper and a few basil leaves.
- For even more delicious flavour, add a drizzle of balsamic vinegar.
- Enjoy immediately with a nice slice of toasted farmhouse bread!
White fish tartar with fennel & fennel olive oil
A fresh and refined starter, perfect for a light meal.
Ingredients (serves 2):
- 200 g ultra-fresh white fish (sea bass, sea bream, pollack, etc.)
- ½ bulb fennel
- 1 lemon
- 1 tbsp. Moulin Castelas fennel olive oil
- 1 tbsp chopped chives
- Fleur de sel & freshly ground pepper
Preparation:
- Cut the fish into small cubes using a sharp knife.
- Finely chop the fennel.
- Mix the fish and fennel in a bowl.
- Add the olive oil to the fennel, lemon juice, chives, salt and pepper.
- Mix well and leave to marinate in the fridge for 10 minutes before serving.
- Serve with crispy toast and a green salad!
Homemade gnocchi with ricotta & olive oil, basil & mint
A deliciously fragrant recipe, ideal for a friendly dinner party.
Ingredients (serves 2):
- 250 g ricotta cheese
- 50 g grated Parmesan cheese
- 80 g flour
- 1 egg yolk
- 1 tbsp Castelas Mill basil & mint olive oil
- 1 pinch of salt
- A few basil leaves for decoration
Preparation:
- Mix the ricotta, Parmesan, flour, egg yolk and a pinch of salt in a bowl.
- Work the dough until smooth (it remains slightly sticky).
- Flour your work surface and shape the dough into balls, then cut into small gnocchi.
- Cook the gnocchi in a pan of boiling salted water until they rise to the surface (about 2 mins).
- Drain and immediately drizzle with basil & mint olive oil.
- Serve hot, sprinkled with fresh basil and a little grated Parmesan.
- Serve with a green salad for a balanced meal!
Honey and olive oil panna cotta with fennel
A touch of originality for a sweet, refined dessert.
Ingredients (for 4 verrines) :
- 50 cl full cream
- 50 g Provence honey
- 2 sheets gelatine
- 1 tbsp. Moulin Castelas fennel olive oil
- A few fennel seeds (optional)
Preparation:
- Soak the gelatine leaves in a bowl of cold water.
- In a saucepan, heat the cream and honey until simmering.
- Remove from the heat, add the wrung-out gelatine and mix well.
- Pour the mixture into verrines and leave to set in the fridge for 4 hours.
- Just before serving, add a drizzle of fennel olive oil and a few fennel seeds for crunch.
- A surprising dessert that will delight fans of aniseed flavours!
And what about you? Have you ever tasted an olive oil with unusual flavours? What’s your favourite combination? Share your favourites with us in the comments!
