Olive oil producers France

A clever address for fans of Provençal olive oil. The olives are grown locally on the estate, harvested by hand and cold extracted to produce olive oil from different varieties: aglandaou, salonenque, caillon, picholine, frantoï, grossane and bouteillan. Several choices are offered to you, in bulk, in glass or stainless steel bottles, from 1 to 5 litres. Private individuals can have their own olives crushed!

This wine estate also grows olive and almond trees. The 2,000 olive trees are all organically grown and are of the aglandau variety. The olives are harvested in rotation, to ensure a green fruitiness full of aromas. And to preserve them as much as possible, the fruit is pressed just after harvesting. He welcomes you and explains his know-how. A discovery trail allows you to wander between vineyards, almond and olive trees in a unique natural setting. A rural gîte, located on the estate, is available for rent.

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.

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.

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.

A very nice and instructive stop is necessary in this vast domain dedicated to olive oil. Here are simple people who speak with love and passion about their olive trees that produce these nectars that you will taste after visiting the mill. In just a few years, they have conquered the world, since from America to Asia, the oils of Mas Saint-Pierre are on the best tables. Labour, know-how and respect for the environment... and a bit of witchcraft are the keys to this success. A shop was recently opened in Collioure. A real favourite!

Created in 1928, the Olivette mill has accompanied the history, development and modernization of local olive growing throughout the 20th century... And it still accompanies more than 2,000 cooperators in the region! After being one of the first French mills to buy an olive washing machine in the 1970s, it is now one of the mills equipped with a continuous extraction system. The mill produces two appellations: AOP Haute-Provence (with an organic variant) and AOC Provence, as well as an oil called "de France" (with a subtle fruity taste).

The oil of Jean-Philippe Montagard is regularly praised at the General Agricultural Competition in Paris, but also praised by lovers of the green gold of the Vallée des Baux. Produced from typical varieties of the terroir (grossane, aglandau, salonenque and verdale), olive oils are stamped PDO Vallée des Baux de Provence and comes in two varieties: the green  with more herbaceous taste, and the black with flavours of ripe olive. Jean-Philippe Montagard and his wife Chantal also offer an organic version of their oils. But also green and black tapenades, pulp of green olive with basil and with tomato.

The mill has been in the Margier family since 1870, an eternity. Under the impetus of Nelly and Jean-François, it is modernising and moving to new premises outside the village. More modern equipment allows the pressing of nearly 600 tons of olives per year. Certified Ecocert (for organic oil) and AOP d'Aix-en-Provence, the mill receives olives from many local producers but also from private individuals who sometimes bring less than 10 kg, i.e. 3,000 contributors. The Margier family also produces wine in all three colours.

No, it is not a flour mill! It is olive oil that is at stake, and it is the fourth generation of the Froment family that is passionate about this production, but also the collections of bicycles and old vehicles presented to the public. The ancestral mill from 1900, one of the few mills in the south of France to have survived the harsh winter of 1956, gave way in 2009 to a new modern equipment, and it is now Alain Froment who is in charge. His Alpine granite millstone extracts extra virgin, green and black fruity oil, although the house specialty remains the ripe fruity. The crushing is done with a stone millstone, which allows a slow and soft extraction, in order to preserve the gustative and aromatic qualities of the fruits. Made with different local varieties of olives (rougette de l'Ardèche, négrette, béchude, dorée, l'ubac and blanche de Payzac), these oils are rich in aromas. Depending on the year, a hundred tons or more of olives are crushed. A must in Les Vans. At the Concours Général Agricole, organized every year during the Salon de l'Agriculture in Paris, in early March 2022, the olive oil from the Froment mill in Les Vans won a gold medal. Do not hesitate to discover the store, located on the spot, where you will be able to buy the artisanal olive oil of the Froment family, some derived products, and multiple products of the soil and the regional products.

Christophe, son of Roger Paradis, has taken over the adventure begun by his father. Located in a ^16th-century farmhouse surrounded by garrigue, the Paradis mill produces an atypically fragrant AOC Nîmes olive oil. The olive varieties it crushes come exclusively from the local terroir. In addition to AOC olive oil, we also offer single-variety picholine, négrette, bouteillan, aglandau and old-fashioned oil. A guided tour is available by appointment from April to October to discover the secrets of the mill.

There is as much sun in this beautiful shop as in the bottles it contains between its walls! Genuine wines of olive oil carefully selected. Every harvest has its history and if the labels are detailed, we look with interest to a connoisseur who guides us in our choice. Because who knows that the oils of Tuscany have this year a taste of green apple and pepper, that the wonders of Provence reveal scents of fresh herbs? Coming from the largest producing countries (France, Italy, Spain, Greece, Portugal, Israel, Croatia, Turkey…), we discover bottles full of happiness of pure or scented oils, such as oil in truffle. In a gift box we add quenelle, olives, but also organic cosmetics. The handy card (it stays at the store) allows you to return often.

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.

Alain Brunelli discovered about 550 multi-centenary olive trees lost in the middle of the scrub. After several months of effort to restore them, he began their exploitation in the 1990s. Two single variety oils are produced on the estate: the PDO Oliu di Corsica and the Oliu d'Aliva. They are both made from the zinzala, a small olive typical of the Mediterranean region and very fragrant. Fabienne took over the farm 9 years ago after her husband's death, thus perpetuating his know-how.

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.

In the middle of the old presses and millstones, the old mill now houses the shop. A state of the art mill allows us to crush the olives within three days of harvesting and to produce a range of extra virgin Nyons PDO oils, from the sweetest to the fruitiest. A video recounting the four seasons of the olive, a shop where you can stock up on home-made olive oil and a multitude of other local products awaits you.

What good products: beautiful olive oils coming from all over the south and further afield, but also vinegar, spices, olives, as well as table art and perfumed soaps.

Four generations of confectioners have succeeded one another to offer you locally produced olives. Master olive confectioner, Daniel is the guarantor of the traditions and know-how linked to the Nîmes products that he offers here with passion. The oil from the Gard is particularly well cared for and all the olives come from the Ateliers du Moulin. Moreover, the control of the taste is systematic so that it preserves all its characteristics. Good tasting !

This lovely store offers oils, vinegar, fruit creams, brandy, all high quality products. It contains olive oil in Provence truffles, incomparable to taste the taste of salads, eggs and white pasta, the pépins oil of squash (very rare) whose taste evokes both hazelnut and peanut, balsamic vinegar of 30 years old, vinegar of lavender, ginger and green lemon, honey, lavender, at l.' garlic and herbs of Provence, orange wine, old-fashioned pastis, artisanales absinthes, fruit creams obtained by direct maceration of fresh fruit (e. g. vine of vine ', or . cream and apple oven cream). Oils and vinegar are stored in sandstone jars, sheltered from light, creams and brandy in glass bottles. You can taste on-site, use the counter, buy and fill out small bottles very crafting, in sum, the ideal gift to take…

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!

At Mas des Bouviers, Loïc Lossois is a producer and miller. for 3 months of the year, nearly 1,700 suppliers entrust him with the crushing of their olive harvest. The old-fashioned plantations, with picholine, stand side by side with plots of foreign varieties grown at high density. This "lover of bouteillan", one of the estate's other varieties, produces 3 types of oil each season. Training in pruning and maintenance is provided.

Based in the hamlet of Bizac, Nathalie Gonzalez started in 2009. This farmer presses in her mill the olives from the 2 ha of trees she owns. The oil produced is made with picholine (in fruity green); the lucques are used for table olives. You will also find in the shop the products from its 200 beehives: honey (chestnut, lavender, garrigue...) as well as gingerbread, marshmallows, biscuits.

In this farmhouse, owned by the Monnier family for four generations, you'll find nothing but the highest quality products. Thanks to the 1,700 olive trees grown here (AOC Vallée des Baux-de-Provence olive oil in fruity green and black, black and green olives, olive cream, tapenade and even olive jam, the excellent "Redonnale"), but also homemade jams and local produce. Don't hesitate to visit the estate and buy directly from the farm, every day except Sunday.

Founded in 1924, this Beaucaire cooperative is the town's oldest olive oil processing plant. Equipped with a modern extraction line, it produces a range of oils, including the PDO Nîmes olive oil, which has won several gold medals, as well as La Mamé, made from fully matured black olives. Also on sale is an organic olive oil made from olives harvested on the Costières plateau. Visit and tasting at the mill free of charge.

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The owners practise their trade with passion, respecting the traditions of yesteryear and using modern technology. Le Moulin d'Uzès produces its olive oil by cold extraction using a centrifuge. Picholine, a Nîmes PDO registered variety, is produced and processed to give an authentic oil with a fine, fragrant taste. Olive oil from France comes from harvests in the Gard region by partner farmers. These flavours can be found in the boutique after a visit to the mill and a tasting session at the oil bar.

The Cauvin family has been farming the land of the Mas de l'Aqueduc since 1965. Although the family first specialised in the cultivation of Crau hay, the olive orchard was planted in 2003. The olive tree is very well adapted to the dry and windy soil of Crau. The 12 hectares, cultivated organically, are composed of about ten varieties, the main ones being aglandau, bouteillan, arbequine, arboussane and koroneiki (Greek variety). The blend of these varieties provides a very sweet oil with herbaceous, artichoke and almond aromas.

The domain of Mourre de Viret is located in the heart of the Alpilles. The olive grove has been planted according to the standards of the AOP Vallée-des-Baux-de-Provence appellation and is conducted according to the rules of organic farming. The olives are pressed in a traditional mill: the crushing is done by sandstone millstones, then the pressure in woven baskets or scourtins. The oil is made from four varieties of olives: salonenque, grossane, aglandau and picholine.

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On the southern slope of the Alpilles Massif, the olive orchard of this estate was created in 2005. Today, Laurent Israélian has 2000 trees. Since 2009, he has had a mill to control the entire oil production process. He elaborates two types of oil: a green fruity, bitter and fiery, and a black fruity, sweeter. The Domaine was awarded a Silver Medal at the Concours Général Agricole de Paris 2020, for lot 2 of Fruité Vert AOP Vallée des Baux.

Following the discovery of an old oil mill on their property, Jacqueline and Jean, producers of cherries and peaches, decided to restore it and open it to the public. They will tell you the story with passion because they both love stones, olives and history. 5 oils are produced: the lucques, the olive, the verdale and the cayon in monovarietals, and an assembly of cornicabra and cipressino. And to complete the range of pleasures, Jacqueline and Jean will make you taste their pomegranates, almonds and cherries.

Gildas looks after the 12 hectares of trees on the estate, which has the particularity of straddling the border. Olive trees, picholine and picual share the limelight with very specific varieties such as argudell and rudunell. Each season 4 single variety oils are produced in fruity green and fruity black. Isabelle also makes a delicious olive jam, olive paste, table olives and small preparations. Facing the sea, the panorama is enchanting...

This vineyard turned to olives in 2002. The first olive grove was planted at that time, with the predominant varieties being the olive tree, the lucques and the picholine. In the following years, the plantations were continued and the varieties were enriched. Nowadays, there are also clermontaise, aglandau, cornicabra and amellau, a particularly interesting variety for confectionery with its typical rose taste. Three "French olive oils" are produced as well as table olives.

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For 4 generations, Christophe Paradis has been perpetuating the family tradition of milling. In the mill and sales outlet, which is located near the road leading from Uzès to Remoulins, one can discover the secrets of the manufacture of oil in the old way and the stages of the elaboration of this essential southern product. The mill produces and sells a quality oil, monovarietal picholine, aglandau, bouteillan, négrette and oils of assembly like the sublime oil taste to the old, resulting from over-ripened olives. A visit which is essential.

Extra-virgin quality oil, excellent salted olives and delicious olive paste: this is a family address for gourmets, who will also be delighted to discover the citrus orchard with its famous Menton lemons, oranges, mandarins, clementines, kumquats, etc., which are sold at the markets and can also be sent or transformed into exquisite jams, jellies or condiments. Don't miss the Citrolive® speciality, an extra virgin olive oil with Menton lemons that will spice up your summer recipes.

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Throughout the growing season, the mill welcomes around 700 people, regulars who are very attached to their mill: in fact, it's the only one in the commune. You can leave with your own oil, starting at 10 kg. And for the record, the olive trees on the municipal estate are used to make an oil that is redistributed to the elderly of Le Broc. A wonderful initiative. Since 2015, the pomace (residue from the crushing process) has been recycled to heat public buildings. It's environmentally friendly, and helps reduce the commune's electricity bill!

The story is very nice. Eugène Second, a village grower, left the mill he had in Montauroux town. Since 1948, the village has its old mill, the only one in operation, with its stone grinding and hemp scourtins. A a heritage that can be visited during the crushing period, from mid-November to late January. About tonnes of olives are pressed each year.