Olive oil producers Haute-Corse

U Paese has been perpetuating the know-how of the island's craftsmen for nearly thirty years. Sonia offers figatelli, coppa, lonzu, sausages, prizuttu, ventrè piènu... a quality pork butcher's shop which carries the colours of Castagniccia, but also goat's and ewe's milk cheeses from shepherds, brocciu, chestnut flour, liqueurs, not forgetting the inevitable olive oil. A great selection of Corsican wines of high quality: organic farming and / or biodynamic for the pleasure of the real and taste. A shop to see urgently!

After a few years of operation, Joseph Rioli switched from the traditional press to the continuous chain in 1995. This modernization allows him to press up to 400 tons of olives each year. He runs a 6 ha estate where varieties such as ghjermana, Sabine or picholine are grown. Two PDO oils result from this: the mill of Prunete (olives picked on the tree, a blend of ghjermana, sabine and picholine) and the olive oil of the convent of Cervione (olives picked on a net after their natural fall, predominantly ghjermana).

François Andreani farms a small area of ten hectares, surrounded by hazelnut trees, orchards and scrub, with olive trees of the local ghjermana variety. The olives are picked when ripe, directly from the tree. Its oil, marketed under the brand name A Merula (meaning the blackbird in Corsican, a bird that is very fond of olives!), is produced in its own mill: the olives are crushed the day after the harvest. Certified PDO Oliu di Corsica, it was awarded the silver medal at the Salon de l'Agriculture in 2012.

Corsica runs through Françoise Ottavi's veins, and excellence is her touchstone. Mastering the art of sublimating vinegar, she transforms every fruit into a culinary jewel. Her Oliu Ottavi, the multi-primed gourd of yellow gold, has made it into the Collège Culinaire de France while she distills organic citron and fig. Insatiable, this inspired spirit continues to innovate with her "culinary curiosities": an alchemy of fruits, vegetables and spices cooked in a cauldron. A prestigious "extraction" of the Corsican soul by a boiling imagination!

Isabelle Orsi created the first olive farm on Cap Corse in 1997, with 4 hectares of old endemic olive trees. She then decided to stop producing oil and devote herself to 100% organic infusions, aromatic herbs and Sisco onions. You can buy these products on site and take the opportunity to discover the estate. Isabelle will be handing over her farm and her know-how to a young buyer in two years' time.

In 2008, Emilie and Ivo started olive growing. In 2013, they built the Oltremonti Mill on their 5-hectare AB-certified plot of land, which allows them to fully control their production. Result: a range of 6 virgin or extra virgin olive oils, and 3 olive oil-based condiments. The Mill won the silver medal at the 2017 New York International Olive Oil Competition. The oils are made from the same variety of Corsican olive, the Ghjermana, which is harvested at different times, offering different flavors.

This orchard, created with her father in 1994, covers 10 hectares. Trained in wine tasting, Anne retranscribes her know-how with the oil she produces either as a single variety or through blending. There are three oils on the estate: the AOP Oliu di Corsica (sweet fruity and ghermana) and, more atypical, the wild fruity, from the sabine variety. All have a common characteristic: they are made from olives that are pressed very quickly after harvesting in order to retain all the primary aromas. One of the best oils in the region!

This 6-hectare estate, owned by the Marfisi family, includes over 1,000 olive trees. The varieties are typical of the region: germaine de Casinca, germaine de Tallano and sabine. The trees are cultivated using integrated farming methods. A special feature is that the fruit is harvested from the tree before it falls naturally, giving the oil a vegetal aroma and a peppery touch. The estate also produces a black tapenade, made entirely on the property.

Equipped with state-of-the-art equipment and with a hundred members, this cooperative produces a top-of-the-range oil, marketed under the name "Oru di Balagna", the gold of Balagne. It comes from several varieties of olives, mainly sabine and germaine, from olive trees several hundred years old. Designated the best olive oil in France by the magazine 60 millions de consommateurs, it is also regularly awarded at the Salon International de l'Agriculture.