Olive oil producers Var

It is the oldest mill in France still in activity. Dating from the 13th century, it is now run by Max Doleatto, representing the^5th generation of the family. Seven different oils are produced from ripe olives, stored for 4 to 6 days. The "tradition" is a classic blend in which the red cayet variety dominates. The "authentic", on the other hand, is a singular oil, collected directly from the millstone. Come and taste it!

Situated on the southern slopes of the pre-Alps, between 438 and 580 metres above sea level, the 253 hectares of the estate benefit from a privileged location. All unnecessary chemical treatments are excluded and different varieties of olives are present on the estate. The olives are harvested in rotation to produce an oil, l'Or de Taurenne, AOP Provence. Six other oils are also produced: four monovarietal (bouteillan, petit ribier, aglandau and frantoio), one "old-fashioned taste" oil and one oil flavoured with lemon.

Created in 1910, the Hameau des Vignerons is the third largest cooperative winery in the Var, with some 600 hectares of vines, including no less than 460 in AOC Côtes-de-Provence and some 200 hectares in Vin de Pays. A range of aromatic wines, in the three colors (white, rosé, red), reveals a great wealth of flavors. The Boutique du Hameau welcomes the public for wine tasting and sales. This is the ideal place to learn about the wines of the area!

Jean-Luc Trouillot is a farmer by nature. Already at the age of 13, he bought his first tractor. Today, when he is only 27, he is already at the head of a beautiful and diversified farm: market, transhumance, lavender production and olive growing. With his 2,000 olive trees in organic farming, he harvests nearly fifteen tons of olives. He produces a fruity green, ripe and black oil as well as oils flavored with lemon or sage. Do not hesitate to visit him, he will take the time to explain his work to you. His passion.

For the Stalenqs, olive trees have been a family affair since... 1593 ! Today, Gilles Stalenq is at the helm. "I don't use any chemical weed killers, I treat with copper twice a year and the fertilizer comes from my three donkeys and five horses. I want my floors to live! ». An ethic that can be found in the tasting: its two oils (a very intense green fruity of picholine and petit ribier) and a ripe fruity of araban (an endemic variety of Seillans) and quail are regularly awarded prizes.

The Berenguier family produces olive oils of choice: the family cuvée "Coeur de Culture", which has been awarded many times in Paris at the Concours Général Agricole, and a single variety Ribier oil (also called Plant de Callas, emblematic of the basin). The know-how has been passed on for 4 generations to perpetuate the tradition in the land of the olive tree, always respecting the land and the environment. Aromas, scents and colours to discover in the shop open all year round as well as a video on the different stages of production.

Around an old 17th century building, the Martini family cultivates 2,000 trees, some of which resisted the 1956 frost. Cultivated in sustainable agriculture, the plots are grassed with a harvest entirely by hand or using combs. The olives are brought to the mill, the well named Esquirol du provençal esquiraù, squirrel, because it is not uncommon to see them on the property! This mill produces an AOC Provence oil, an olive oil from France as well as table olives, green or black, and olive paste.

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On his family property in Cotignac, where there is also a vineyard of about three hectares, Christian Berton produces an oil known as "old-fashioned black fruity", which he produces from 800 trees planted on 1.5 hectares, without irrigation. Bouteillan, aglandau and cayon are the varieties that will give the 1,000 liters obtained after crushing at the mill in La Londe-les-Maures. Awarded multiple times at the Concours Général Agricole de Paris, as evidenced by the gold medal for the vintage 2022 mature. The olive grower is a member of the Provence Appellation.

40 hectares of vineyards occupy most of Alain Tabani's time. He also takes great care of the olive trees, planted on 3 hectares. Moreover, he does not use any chemical treatment, and feeds them with manure. The olives come from the aglandau, salonenque and bouteillan varieties and are crushed at the Saint-Zacharie mill. His oil is a blend of these three varieties, in green fruity, and benefits from the AOP Aix-en-Provence appellation. You will find it at the estate. Nectars 100 % natural, with sometimes sweet, sometimes powerful aromas, and an exceptional ardence.

As early as 1930, the olive-growing cooperative became known for its table olives, starting with the one that bears its name: the Belgentiéroise. If this fleshy fruit is still the joy of Provençal aperitifs, the production has since been enriched by the Lucques and Picholine varieties, prepared in the traditional way. The shop offers delicious local products, as well as oils: green tapenade, black olive paste, anchovies, soaps, fig jams...

The Decomis family cultivates vines and olive trees on a 47-hectare estate at the foot of the Sainte-Victoire, between Puyloubier (Bouches-du-Rhône) and Pourrières. With its 2,200 trees, it presses in a modern mill a blend oil (aglandau, bouteillant, cayon and picholine) in green and ripe fruitiness. This oil is not filtered, and keeps all its smoothness. You will find it directly at the domain, or, in summer, during the traditional festival of the soup to the pistou, organized at the domain.

Planted some 15 years ago, Eric and Sandrine Gayol's 2,500 trees are of the ribier, bouteillan, aglandau, cailletier, cayet roux and picholine varieties. Four oils are sold at the estate: an AOC Provence, a fruity green blend, a fruity green single variety of picholine and a fruity ripe single variety of cailletier. The mill is also open to individuals who can leave with their own oil from 200 kg.