Olive oil producers France

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The two oils of the domain (the vernal and the olive) are proposed in monovarietal: the verdale, in green fruity, and the olive, in ripe fruity. Thérèse and Christian have just won their 20th medal in 10 years with the olive variety: the gold medal at the Olivalies world competition. The secret, they confide it to us a little "to have a good oil, it is necessary to assemble the ripeness of the harvest over about 20 days". Soaps, condiments, tapenades and many other products are also on sale in the large shop.

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Of all the mills in the village, this is the only one still in operation. Owned by the commune since the 1830s, it was given a new look about ten years ago. The town hall wished to keep an "old-fashioned" system with the millstone and the scourtins. Here, we are not very concerned about the quantity: with 10 kg of olives, you can leave with your bottle of oil! It can be visited by appointment and during the Olive Festival, organised every last Sunday in November.

The Mas de Vaudoret oil mill is a real oil mill where you can taste the local production and, in addition, learn a lot about this product. A high quality, fragrant oil is produced here, as well as by-products such as tapenades. The welcome is really nice, the place is enchanting. You feel like you're at the end of the world. The owners will be happy to tell you the story.

Since 2004, the mill is installed in the activity zone of Milliaires. It specializes in olive oil from the Picholine variety and is certified organic. This olive from the Gard gives the olive oil an inimitable green fruitiness and ardour. The oil bar of the mill allows you to taste other Gardoise oils freshly pressed at the mill: AOP of Nîmes, etc... The shop also offers a wide range of regional products related to the olive tree

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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.

Specializing in phytotherapy (essential oils, medicinal plants), the Domaine de la Chapelle Saint-Jérôme naturally thought of including olive oil in its product range. Biodynamically cultivated, the 800 olive trees planted in the mountainous heart of a cirque adjacent to the Mercantour Natural Park produce a Nice PDO oil that is entirely handcrafted and packaged in stoneware bottles to protect the nectar from air and light.

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.

Raymond Gonfond is THE specialist of the broken olive in Maussane. It must be said that he has been perpetuating an ancestral know-how for a number of years: the olives from his orchards are still prepared by hand. After having broken them with a mallet so that all the bitterness escapes, they are preserved and marinated in brine obtained directly from an infusion of wild fennel. Raymond Gonfond also produces olive oil.

This communal mill, managed by the Callians olive growers' association, which dates back to the mid-19th century, was put back into service in 1976. Every year, from mid-November to the end of January, about a hundred members come here to have their olives crushed. The old-fashioned way: with grinding with a millstone and pressing with scourtins. From 200 kg, you can leave with your own oil, fruity green or ripe fruity. Visits by reservation and according to availability.

The Vallon olive grove was replanted at the end of the 1990s. The olive tree reigns again on the sunny foothills of the Cuers bars, whereas it had been decimated by the frost of 1956. These 2,000 young trees come from the varieties aglandau, bouteillan, cayon, cayet roux, petit ribier and salonenque. Their olives are pressed at the Haut Jasson mill to make an AOC Provence green fruity oil (silver medal in 2010 at the Concours Générale Agricole de Paris). You will also find on the spot a green or black olive paste.

L'Olivette produces certified organic olive oils in three varieties: AOP Vallée des Baux-de-Provence fruité vert and fruité noir, as well as a single variety oil, Grossane. Point of sale: Domaine d'Éole, route de Mouriès, Eygalières. Since 2009, l'Olivette products have received numerous distinctions, rewarding not only the quality of the oils, but also the work and commitment of the owners. Sales are made at the property, and orders can be placed on site or via the website.

The estate, in the family since 1974, included olive trees that had been abandoned. Through hard work, some two hundred hundred year old trees have been put back into production, and today they give one of the best oils of the region. The plantation has been densified, which brings us today to about 800 trees of the quail variety, cultivated in organic agriculture, on 4 ha of a terraced land, at 600 m of altitude. Let us add to this production some 150 centenary olive trees taken in rent by the operators on the commune of Castillon. Two types of olive oil are produced at the Lucéram mill: the Amandine cru, PDO Nice, with ripe fruitiness and aromas of fresh almonds and hazelnuts, and the Annette cru, also PDO Nice, but with green to ripe fruitiness and aromas of artichoke and lemon zest. The oils are decanted and stored in stainless steel barrels, protected from light, and bottled as they are sold. The estate also produces PDO Nice olive paste, tapenade and olives in natural brine. Since 2004, Fréderic Soffiotti has given a new impulse to the company. He has developed the range of products, created a visual identity, built a jam laboratory, set up a sales store, organized visits and snacks... Nowadays, his oil is sold directly at the estate, but also in delicatessens, in the region and in Paris (Lafayette Gourmet), in a wine shop in Milan, and even in Japan!

Created in 1994 by producers, processors and olive growers from the Baux-de-Provence valley, the interprofessional syndicate orchestrates the implementation of the accreditation procedures by ensuring that olive professionals successfully pass the various points listed in the specifications. The SIOVB is thus the guarantor of the quality and typicity of the olive oil, broken green olives and black olives of the Baux-de-Provence valley

Marina Ambrogi does not have a mill (that of her country house, dating from 18th century, has been rearranged into guest rooms) but ideas. And rather good. So, she has entrusted to the couple Hugues, of the Castelas mill, the task of producing oil from the 3,500 olive trees planted on her family estate in Maussane-les-Alpilles. As a result: a green fruity and a black fruity, many times rewarded, which are sold throughout France and even beyond.

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It was in 1997 that the union of olive growers of the Gard filed the request for recognition as an AOC for the olive of Nîmes and the olive oil of Nîmes obtained respectively in 2004 and 2006. From now on PDO, these appellations around the picholine olive certify a large part of the department as well as the communes of Herault. Nîmes olive oil stands out for its herbaceous aromas and its power. The Nîmes olive offers a crunchy taste that is much appreciated by gourmets.

A family property with an olive-growing past since 1867, the Domaine du Jasson benefits from a microclimate favourable to olive growing. The olives are crushed directly in the estate's mill. Three oils are offered: a blend stamped AOC Provence in fruity green, and two monovarietal oils (bouteillan and cayon). The estate also offers "agrulives", oils obtained from its olives and citrus fruits (clementine, kumquatou Tahiti lime). It is also an opportunity to admire a magnificent view of the islands of Porquerolles and Port-Cros.

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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.

The Sou mill, belonging to the CAVALE cooperative, produces and crushes 100 tons of olives from November to December. After the washing and crushing stage, the olives are carefully kneaded by the millers. The fruits from the olive, aglandau, picholine and bouteillan varieties are used to produce two extra virgin oils: the Olisoli intense taste, subtle taste and old-fashioned taste and the Olisancti Christmas oil. The products can be found in many sales outlets but also online at terroir-limouxin.com.

The site's 30 hectares are farmed organically, and ponies and horses ensure natural weeding. Next door, the estate store displays some twenty olive oils stored in stainless steel vats and bottled on demand. There are single variety oils (picholine, lucques, violette de Montpellier...) as well as flavored oils (mint, saffron, basil, truffle...). The boutique also sells olives, flavored vinegars, local products and olive oil-based cosmetics.

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 domain, even if it bears the same name, has nothing to do with the gastronomic restaurant located just next door. Here, Janick and Eric Bayol devote about 20 hectares of their land to olive growing. Intensive, with small trees planted very close to allow the passage of a harvesting machine. The Bayols have opted for local varieties (aglandau, grossane, picholine) as well as Spanish (arbequine) and Italian (frantoio). They produce 11,000 liters of local oil in their mill, acquired in 2004. You can find their oil at the domain.

The organic farm is composed mainly of century-old olive trees and a young plantation of olive and redouneil varieties, typical of the Albères region. This family business produces only extra virgin olive oils, in fruity or ripe monovarietal. You must try their olive and fig chutney and the Oliv'gingembre preparation made from olives and herbs from the garrigue and ginger. A mixture where the flavours balance each other in an unexpected way. Discover the fruit trees on the property.

The mill of Spéracèdes is resolutely modern. It works with steel mixers. The oil is produced from November to March with olives from the Alpes-Maritimes and the Var. You can visit the mill during the production period. You can then buy olive oil, tapenade, biscuits or anchoïade directly at the shop or online via their website. A great opportunity to bring back a bit of the French Riviera in your suitcases. Friendly welcome.

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.

This olive cooperative processes about a hundred tons of olives per year. Since 2009, it is certified organic by Ecocert. We go there to buy local olive oil and AOC Provence, available in spray, bottles or cans. Each year, the Tarvernaise boasts a rich record of achievement. During the "journado de l'oli" on the first weekend of September, the Tavernaise opens its doors to the public for visits and sales.

This family business initially specialized in olive oil production. Then, after the terrible frost of 1956, Emile Noël successfully turned to oilseed crushing. Thanks to a traditional, artisanal method, with slow, gentle extraction, the company's certified organic oils are known the world over, and have a large following. Today, the Emile Noël oil mill is reviving its olive-growing tradition with the acquisition of 300 olive trees in Spain. The organic store awaits you for direct sales and more.

During her agronomy studies, Geneviève Auric had no intention of taking over the family farm. And yet, 19 years later, she does not regret her choice. With her partner Laurent Bouvin, she farms organically some forty hectares of lavender and lavandin, cereals and 1,142 olive trees to be precise. With their trees, the couple produces a blend of oil, pressed at the Bonaventure mill, which they produce in fruity green and fruity ripe. These nectars are sold at an affordable price and are of very good quality.

The site, planted with 5,200 olive trees, is simply splendid. It is the domain of Bernard and Antoine Foron, father and son, who produce a fruité vert and a fruité noir, in A.O.C. Provence. Two nectars that have won many awards and medals in recent years. These results are, of course, not the fruit of chance, but the effects of an immense passion for this profession. Their products are excellent, but also well presented in bottles that are true works of art. The Foron's also offer a guest house on their property.

Dominique and Jean Bardou opened their store on the banks of the Canal du Midi, but their 4,200 olive trees, 16 hectares of trees planted in 1957, with varieties of lucques, moncita, picholine and olive tree, are located 25 km away. Jean takes pleasure in making people taste his preparations, giving tours of the mill, as well as looking for original containers for his oils. Enjoy an initiation by appointment and finish with a tasting of the wines of the domain. They also offer cosmetics made from their olive oil, go and discover them quickly!

About ten years ago, Véronique and Thierry Baudrain decided to change their life and to settle in a house of the XVIIIth century in the middle of a farm of 20 ha, in the place called " Les Truques ". They cultivate this land in organic agriculture according to the Mediterranean trilogy: wheat, vines and olive trees. In addition to their olive grove (Aglandau AOC), they harvest Apt milling wheat, rye, chickpeas and small spelt, not forgetting the vine (merlot and cabernet sauvignon). They also have beehives and a truffle oak plantation.

Five kilometres from Bellegarde, the Domaine du Haut Broussan is a 9-hectare olive-growing estate worked with love, fervour and respect by Murielle and Florian Monnier. Once ripe, these olives will produce a fruity and golden oil, which can be found in the restaurant overlooking the lake. In the middle of the 3,000 olive trees, the table of this restaurant is authentic and simple. Everything is fresh. Florian takes care of the grilled meats and Murielle composes generous salads served with a homemade tapenade that leaves a lasting impression.

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.

Between vineyards and olive trees, the Domaine de la Vallongue is nestled in an exceptional natural setting. A majestic panorama that extends to the courtyard of the farmhouse, decorated with works of art. In the old library, converted into a tasting room, you will find the wines that have made the reputation of the estate, but also its collection of olive oils. The Domaine de la Vallongue produces five precious nectars, all of them fruity green. These "crus" have a subtle aromatic personality and faithfully reflect the terroir in which they flourish.

Michel Paschetta installed this family oil mill in 1979. With the help of his wife Françoise, he added an artisanal soap factory to it in 1985. There are produced soaps based on olive oil and coconut oil, according to the traditional method in the cauldron of Marseille. The result is a 100% natural range, without colouring agents or synthetic products. In the shop, you will find olive oil and donkey milk cosmetics, olive oils and other regional products.

L'Olivène's olives come from their own olive trees. As soon as the fruit reaches maturity, it is harvested and immediately sent to the Cali mill, where the olive oil is extracted using a cold mechanical process. Most of the work is done by hand, by the owners, using organic methods. Picholine, the Gard olive par excellence, is grown here, along with other varieties such as Negrette. This is a "Sud de France" certified product. Alice and Barbara sell their products at markets throughout Provence. Olives, tapenades, everything is homemade.

In the heart of the countryside of Castelnau-Valence, four generations have successively transmitted their know-how, their passion and their love of the olive. Today, it is Célia Ribot who perpetuates the tradition and develops a range of generous and tasty olive oils. From the 1 800 olive trees of the domain, the picholine, emblematic variety of the department, the bouteillan variety, but also the négrette, the lucques, or even the aglandau enamel the parcels of the domain. Exclusively French, AOP and Nîmes varieties are produced.

A beautiful "oil cellar" located in a ^12th century vaulted cellar where you can taste the olive oil of the olive grower Jean-Philippe Montagard. Based in Eygalières, his olive trees are cultivated in organic farming. The oil is available in the two fruity varieties of the Vallée des Baux-de-Provence PDO, green and black. Also in the store, regional products selected by the producer.

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.

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.

Passionate about the land and its history, Elena Anton divides her time between her truffle field of 1,350 oak trees, her olive grove and her authentic gites. On her farm, she offers her products for sale in her small store, as well as local products such as salt with Gruissan truffles. She also offers educational activities. As for the gites, nestled in a coomb, in the middle of holm oaks and olive trees, they are classified 3 or 4 ears of corn and can accommodate 4 people each. All of them are built according to eco-environmental standards.

The Odyssey of the Olive Tree, within the Oulibo cooperative, combines staging, sound and light, educational tours, multimedia screens, sound effects... to discover the king tree of the Mediterranean. The 1h30 visit begins with the olive grove, then a sound and light show that retraces the stages of oil production will be shown. If you want to know the different virtues of the oil, the symbolism of the olive tree, the jobs related to the olive (scourtinerie...), this is the place to go.