Olive oil producers France

To say that Serge is in love with his trees would be a little easy. However, this sexagenarian became a farmer at 21 on a whim! "It took me," he says simply. Since then, he has been tending his 600 olive trees, 200 of which are a hundred years old. The certified organic oil is also stamped AOP Haute Provence. Serge also prepares black tapenade. On site, you can enjoy a ten-minute video explaining the entire manufacturing process, and a shop.

Famous producer, miller and selector of olive oils since 1868, Nicolas Alziari is located in the hills of Nice. Fortunately, his second store is located in the heart of the old town. Nicely decorated with its huge olive oil barrels, it offers a wide choice of the unavoidable house products (original vintages, great vintages, flavored oils), a beautiful range of gift boxes but also excellent condiments, jams, honeys, spices, sweets, soups, wines and spirits... In addition, the welcome is friendly.

Chantal and Patrick Ochs combine two skills: those of olive grower and miller. Crushed by granite millstones, the olives are transformed into three oils: La Discrète, a single variety of bouteillan; La Fougueuse, ranked since 2008 among the best olive oils in the world; and La Précieuse obtained by crushing the olives. These are the very first olive oil drops obtained naturally by crushing without any pressure, a quintessence.

Of the six children, Luc Pasquiet was the only one who wanted to take over his parents' estate. It must be said that he discovered the olive-growing profession at the same time as they did: he was at secondary school when his parents started olive-growing in the 1980s. While helping them with the harvest, the idea gradually took root. When his parents retired, he took over the olive grove scattered in several parcels around the village, and in particular behind the abbey which is the charm and fame of Lagrasse. That's about 7 hectares of trees, the oldest of which are a hundred years old. While his parents favoured integrated farming, Luc chose to go organic and began converting the estate to the AB label as soon as he arrived in 2013. A year when the fly was particularly bad and his entire harvest was lost. However, Luc Pasquiet is still faithful to his post: on the Lagrasse market on Saturday mornings, but also in his little shop at the foot of the old bridge. There, he offers four single-variety oils in fruity green: olive, a rustic variety typical of the Languedoc, the lucques, with which he also makes table olives, the bouteillan and the picholine. The "cuvée du terroir" is a green fruity made from a blend of what the other cultivated trees produce (aglandau, cailletier, arbequine). As for his olive pastes (without capers or anchovies), he makes them in his workshop and integrates, according to his recipes, the vegetables he grows in his garden.

Émile Tihy welcomes you with a big smile in his farm and his old oil mill and initiates you to the secrets of the making of olive oil, olive paste and other delicious tapenades. After the visit, it is good to taste and buy the olive products, but also jams, preserves and other essences of wild lavender house. In addition to the sales organized in the farm, you can find these products in various organic supermarkets (such as Biocoop) as well as on the markets, or fairs..

Florian Charrasse took over the family business 7 years ago. In addition to apricot, cherry and vine trees, he looks after the thousand trees planted by his grandfather after the frost of 1956. Half of these trees have a single trunk (a detour to his olive grove is well worthwhile). His olives are pressed at the Moulin Chauvet, an old-fashioned mill, to produce Nyons PDO oil. The rest is reserved for PDO Nyons table olives and tapenade. These products are available directly from the farm.

The La Cavale cooperative, which has just celebrated its centenary, is a reference in the Limoux region in terms of agricultural supplies and plant production. But the cooperative also offers a range of products that delight us, all in an eco-responsible approach: Olisoli olive oils - Le Moulin du Sou, Ardence eau de Vie, a craft beer: Alambiquée and the famous Mint, Tangerine or Lemon Crème Religieuse from the Apéroc range. You will find them in the delicatessens and the Gamm Vert stores of the Haute Vallée de l'Aude.

It was built by the villagers in the ^17th century. In other words, the communal mill is an integral part of the village's heritage and history. In fact, it has been so well preserved that it has hardly changed at all. Pressing is still done by hand: two burly men turn a big stick to squeeze the oil from the scourtins. A spectacle not to be missed between December and January, and during the New Oil Festival.

Violaine and Pierre Trollat have been farming the olive trees on the family land for eleven generations since 1978. That is 4 hectares and nearly a thousand trees. The Trollats have also expanded their plantation by adding nearly 950 young olive trees. With the fruits, harvested in December and January, are made table olives AOP Nyons (put in brine with Guerande salt), oil also AOP Nyons and tapenade. Don't hesitate to come and visit us!

Between 1998 and 2000, Serge Masse planted 1,800 trees next to the family's 5 olive trees, spread over 5 parcels around the village of Pourcelles. From the aglandau variety, the olives, which he has crushed at the Luberon mill, give an oil as Serge Masse likes it " : between the green fruity and the ripe fruity ". So without too much ardor, but enough to wake up the dishes! His organic oil is sold online, on the website of the delicatessen of the Maison Brémond 1830.

Since 1999, the Marin family has been farming 1,800 olive trees on 4 hectares of land. The harvest, which can reach 10 tons of fruit in the best years, is taken to the nearby Millas mill. But what really makes the difference with the other producers in the region is the choice of a unique variety... and originating from Spain: the arbequina. Its olive tree gives a small and round fruit, particularly adapted to the production of oil. And, inevitably, the one from the Moucha estate is unlike any other of its closest competitors.

The Minerve mill was the first private mill in the Pyrénées-Orientales. The owners of the place, the brothers Charles and Pierre De Benedittis, taking over from their father, opened it in 2005 in order to press the olives from their 8 hectares. The olives are organically grown and come mainly from seven varieties. The resulting oils are all organic and monovarietal, fruity green, with a medium and light taste (except for the more fiery Picholine) as well as some Italian varieties, frantoio....

This estate was built in the seventeeth century and located at a dozen kilometres from Aix, this estate belongs to the same family for four generations now. Nasles, the family is one of the linchips of the promotion of Coteaux d'Aix, with its leading role in Confrérie des échansons of Roy René, but also through the wine it produces on the field. The Camaïssette vineyards, which dates back to 1901 is lclassified in A.O.C. Côteaux d'Aix in its entirety. It covers over 23 hectares and produced wine in the three colours. Today, the estate is managed by Michelle Nasles and her son Olivier, an oenologist. The estate also produces AOC d'Aix olive oil.

The syndicat de l'olive de Nyons promotes olive oil and black olives from Nyons and the surrounding area, which has been stamped with an AOC (tanche variety) since 1994. It supports the producers of the sector who are grouped in about fifty communes of the Drôme and the Vaucluse. The union organizes key events, notably the Olivades in July. Conferences are also given, notably on the diseases that can affect olive trees.

The Beaufort mill has been producing olive oil since 2003. The olives are harvested by hand. The different varieties (grossannes, lucques, bouteillans, négrettes, picholines) blended together give the oil its distinctive character. Other producers can bring their own olives (minimum 100 kg) and leave with their own production. The crushed pits release an antioxidant that preserves the unfiltered, first cold-pressed oil. Home delivery and personalized labels available.

Domaine L'OLIVADE, a family-run olive farm in La Ciotat since 1908, produces top-quality olive oils. With 1400 olive trees, some of which are over a hundred years old, the estate cultivates six varieties exclusively from Provence. Thanks to its sustainable cultivation methods, its oils, which carry the "huile d'olive de France" label, are natural and tasty. Offering blends of green and ripe fruits, as well as exceptional cuvées, the estate favors direct sales through short circuits. A treasure trove for olive oil lovers.

Maison Leydier is an agricultural farm located in Grans. It offers a wide range of local products, including artisanal olive oils, table olives, spreads and fruit juices. Flagship products include Picholine Intense and Subtil olive oils, and Picholine green olives. Maison Leydier also offers flavored oils, such as basil and black truffle olive oil. Lovers of spreads will delight in black olive paste with tomato and green olive tapenade. Maison Leydier's fruit juices include peach and apple nectar.