On a breezy late October afternoon, I find myself in a small, timeworn hamlet in the foothills of the Luberon. Across this stretch of countryside, dotted with cypress trees and more reminiscent of Tuscany than Provence, you’ll find less of the postcard lavender and rosé of the north and more wheat, figs, pistachio—and, in this particular hamlet, its olives.

While France isn’t known for its olive oil, with most of what’s consumed imported from Spain or Italy, the Vaucluse region is home to a handful of producers crafting in small quantities. Among them, Domaine de la Cavalerie is the standout. The estate’s 5,000 olive trees produce an organic oil that was named the best in France last year, a bottle coveted by chefs and culinary insiders alike. You’ll find it drizzled over plates in the co

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