Olive oil producers Vaucluse

This bastide takes its name from the nearby stream that runs through Cadenet before emptying into the Durance. Léo has joined his parents Carine and Roland Coupat on the certified organic estate. They farm 4,000 olive trees on 15 hectares formerly planted with vines. 95% of the trees are of the aglandau variety. Salonenque and picholine complete the orchard. Concerned in every way with the quality of the oil they produce, they crush their own olives. The result is a fruité vert or "intense taste" AOC Provence and a fruité noir tradition with black olive aromas.

After a narrow and winding road surrounded by scrubland and pine trees, we discover it, on the hillside, just at the entrance of the peaceful abbey. You will find various breads from the bakery of the monks of Le Barroux, wines, assortments of cakes (coconut buttercup and chocolate buttercup especially made on the spot) as well as a selection of products from other monasteries such as liqueurs from the Lérins Islands. To guarantee their authenticity, all are labelled MONASTIC.

The Délices du Luberon grocery store is an essential address as far as Mediterranean spreads specialities are concerned. It's because recipes are family! The range includes about twenty preparations based on olive oil, capers, black or green olives and vegetables. From mashed anchovy with rouille sauce to dried tomatoes caviar, they can be found regularly on markets in the region and in fine grocery stores. The Délices du Luberon have opened shops in Avignon, Aix-en-Provence and Saint-Rémy-de-Provence.

The vacations are over... For those who haven't done their shopping for local produce, Rémi offers olive oils from small estates in the region (Luberon, Aix, Alpes-de-Haute-Provence and Vallée des Baux; sold in bottles, tasting boxes or 3l cans). Accessories include barrels, pourers, salad bowls and olive wood cutlery. In addition, vinegars, condiments, tapenades and anchoïades in the delicatessen section, teas, herbal teas, honeys and also cosmetics and Marseille soaps.

The Dauphin-Gasquet family (Céline and Stéphane) have been millers since 1923, and olive growers for as long as anyone can remember, in this village aptly nicknamed "Cucuron des Olivettes", at their troglodyte oil mill. Nestled in a cave in the ramparts of Cucuron, this mill, which is well worth a visit, has been in operation since the ^12th century. An average of 230 tons of olives (local varieties such as aglandau, typical of southern Luberon, bouteillan, cayon and picholine) are crushed to produce an extra-virgin oil, characterized by an intense nose with notes of raw artichoke.

A family story. After the war, Yves, aged just 14, took over the fallow land. His son Pierre took over, converting the entire estate to organic farming in 1978. A true pioneer, the future proved him right! The estate has expanded, and vines and olive trees coexist on the terraced plots. Martial and Samuel have taken over with the same commitment to quality. Their pure Muscat grape juice, their red Souviens-toi in the Vacqueyras appellation and their Nyons olive oil in the AOC are a winning trio.

With 650 olive growers delivering an average of 300 to 400 tons of olives (in good years!) exclusively from the Vaucluse for an annual production of 60 to 100,000 litres of extra virgin olive oil, the Balméenne oil mill is a must in the region. Created in 1925, the cooperative has obviously modernized but the know-how remains the same. You will find two oils in the shop: an olive oil made with the verdale and the AOC Provence.

The estate has belonged to his family since the ^18th century, but it was in the 2000s that Jean-Louis Joseph planted the 7 hectares of his olive grove. Production is set to increase over the years. For the time being, Mr. Joseph specializes in an old-fashioned, very sweet oil, stamped AOC Provence fruité noir matured olives. The fruit comes from the aglandau, salonenque, bouteillan and cayon varieties, and is harvested by hand in the traditional way, then crushed by the granite millstones of the Grand Réal mill, 1 km away.

France and Christian Bathelier planted their olive groves over twenty years ago in Lis Andi - the hills in Provençal - in the papal enclave. The olives are processed on site, crushed by hammers, and the paste pressed in scourtins. They produce 5 oils, 4 from the tanche variety and one from verdale. During the olive crushing and oil extraction season, from mid-November to mid-January, the mill is open to visitors, who can watch the miller at work and leave with their new oil.

In the 12th century, in the district of the Hermitants, foodstuffs (flour, wine, honey and olive oil) were made for the workers who built the Abbey of Sénanque. But in 1210, the monks left for Sénanque and sold the property to the Count of Châteauneuf. Who will in turn sell it to the family of the Marquis de Sade, who will be succeeded by several generations of Provencal families. Although agricultural activities continued over the centuries, it was not until 2001, with the arrival of the Nibbio family, that olive oil was once again produced.

The place is intimately linked to the history of the village: after the massacre of the Vaudois in the 16th century, the mill, built in the heart of Mérindol in the 17th century will symbolize the revival of the village. Two centuries later, it became part of the Boudoire family. For five generations, Francine and her husband René have always perpetuated the tradition. Three oils are produced at the mill: the AOC Provence, fruity green, a ripe fruity oil, composed of aglandau and salonenque, and a fruity black oil with an old-fashioned taste, where the olives are deliberately left to ferment.

The estate, which was certainly a Gallo-Roman site and then a Templar farm, has a recent olive grove. The 3,000 trees are still young and the coming years promise larger harvests. But already, the oil (from aglandau, bouteillan, cayon and picholine) is of very good quality, often awarded medals. It must be said that the olives (in organic conversion) are all harvested by hand and brought to the mill very quickly.

It's been a family affair for four generations. The owners pamper 12 ha certified in organic agriculture from which they obtain an AOC Provence oil. You will find it at the estate shop, in pretty bottles, fruity or flavoured (lemon, truffle, basil, Espelette pepper), alongside green and black tapenades. And as the benefits of olive oil are multiple. Take the time to discover the other products of this mill where cereals are grown.

The Haut brothers have been running the mill for 5 generations. The olive oil is crushed by stone millstones. The extraction is then done in a horizontal centrifuge. The fruité vert is extracted from the aglandau variety, more commonly called "verdale de Carpentras" in this part of the department. The Comtat mill markets the oil from its own orchards and from a few olive growers, and offers individuals the opportunity to crush by batch, and thus leave with their own oil.

Located in the heart of the estate's 70ha of vineyards and olive groves, the Terrasses d'Adrien boutique offers top-quality wines and olive oils that you can taste on site. Two typically Provençal oils are produced from 1,618 olive trees, most of them grown in restanques: "Vert Intense", with notes of dried fruit and freshly cut grass, and "Noir d'olive", with aromas of candied olives, cooked artichokes and cocoa zest. Three other aromatic oils complete the range, adding pep to your recipes. To be enjoyed on site after a pleasant stroll around the estate.

Established since 2008, on a small traditional farm in the Ventoux, the farmhouse offers olive oil. They have put back into cultivation the saffron of Carpentras, forgotten for more than 100 years. As for the certified organic harvests (approximate dates) from 20/04 to 5/05 it will be the strawberry season, from 15/05 to 01/07 the cherry, from 25/05 to 10/07 the apricot, from 01/07 to 20/08 the fig, from 20/08 to 25/09 the grape and from 25/09 to 15/10 the quince; ideal for making good jam! What's up? Go and have a look if you are in the area. 100% biodynamic.

Denis, santonnier, great defender of the rural world. It is dressed in his apron that he warmly welcomes you in his workshop in order to make you discover his art, his passion: the creation of santons in painted or waxed clay. Throughout the exchanges, Denis mixes the clay, paints it, signs the subjects. We find classic figurines such as the baby Jesus, the shepherd, the wise men, but what makes Denis popular is his little touch on some santons: he puts forward a villager (such as the herbalist, the baker...).

The Moulin du Grand Réal is a traditional oil mill, you can see the granite millstone, the scourtins and the two hydraulic presses during your visit. The olives harvested on the estate are crushed from November to December to give an A.O.C. certified organic oil. The oil of the mill as well as all the farm products directly cultivated or manufactured by the Grand Réal (seasonal vegetables, goat cheese...) are sold at the ESAT shop. They are also served at the inn. Freshness guaranteed.

Descended from a long line of farmers of Vaudois origin, François Aurouze created this estate in 1988. While he produced AOC Luberon wines until 2020, since then he has concentrated on olive oil production. Cultivated on just under 3ha of mainly Aglandau olive trees, the oil is certified organic. Visit the cellar in the heart of the village to taste this unique oil and tour the ^17th-century vaulted cellars and troglodytic oil mill.