Olive oil producers Midi-Pyrénées

Corine offers you her numbered oils, like perfumes. The n° 1, extremely fruity for true connoisseurs, aromatic and powerful; the n° 2 with a herbaceous aroma, very fresh, and of great finesse and the n° 3, sweeter, ideal for cheeses and pastries, made with black olives only. Corinne also offers you her new "Passion Range", her lemons candied in coarse salt, her dried tomato caviar in olive oil, her black or green tapenades and her delicious olive jam, as well as soaps made with the estate's own oil.

Founded in 2009, Moulin de la Dentelle is a family-run business and Villeveyrac's first privately-owned oil mill since the late 50s. On 12 hectares, 5 of which are dedicated to organic farming, Muriel de la Torre strives to produce oil under the best possible conditions, not only from her own production, but also from small suppliers in the surrounding villages. Here, she uses oils from ancestral Languedoc varieties such as lucques, picholine, olivière and bouteillan. During the summer season, tours of the mill are available by appointment.

Since 1920, this cooperative oil mill has been processing the department's olives, in particular the Lucques variety, which has AOC status. The oils are made from local varieties such as clermontaise, olivière, ménudal, picholine, amellau... In the store, you'll find tapenade, pistou and the essential olive oil, as well as fresh olives and oil-based cosmetics. Opposite, in the former gendarmerie building, is the Maison de l'Olivier, an eco-museum dedicated to regional olive growing, with film screenings and tastings.

Like any rare and quality product, Claire Thomassot's oil is worth it. You will need to go through the small roads of the Gard to arrive in the hamlet of Montèze. When the tar becomes earth and pebbles, you finally reach your goal. Hidden in a pine forest, Clare's mas could be a vision of paradise. The oil from the mill that occupies the ground floor is in any case a genuine nectar of the gods. This farmer's daughter is alone in extracting olive oil (even though the entire village takes part in the harvest), which is in 5 vintages: the PDO of Nîmes, Aglandau, Bouteillan, La and Sauzen (a local variety from centuries-old trees). But to have the chance to taste these oils that have won the 2012 award of excellence from the general agricultural competition in Paris, you will have to hurry: production runs within a few weeks! Clearly, Claire Thomassot's oil is really worth it.

Jean and his daughter Belen continue this 90-year-old operation. They crush varieties of picholine, arbéquine, négrette, coillasse, cul-blanc and ascolane and produce a traditional extra-virgin olive oil. If you come to the mill, you can visit the facilities all year round. The unique taste of our olive oils is due to the fact that the olives are picked when they are at their peak of ripeness, when they contain the most polyphenols, which give them the typical taste of the region's cuisine.

The road between Bessan and Pézenas has an unsuspected treasure. This plantation of about 60 hectares of olive trees markets its own olives - lucques, picholine and ascolana - and has a mill which enables it to produce beautiful oils. They are available in natural or aromatic versions, so you can vary your pleasures. But not only that! In the shop and online, you will find various items for sale as well as olive paste, cosmetics, care oils and olive-based soaps. Visits to the estate are possible.

The Chartreuse oil mill is one of the oldest in France still in operation. It was created in 1358 by the Carthusian order, and in 2009 its buildings were listed as historical heritage. The mill was taken over in 2008 by the Bronzini family. It is Philippe, master miller passionate about his job, who is in charge of crushing the olives to produce 3 oils: the Cuvée des Chartreux, the Cuvée Diamant Noir Provence and the Cuvée à l'Ancienne.

It is on the hillsides of Narbonne that Henri and Louis Durand, father and son, will take you on a tour to discover the crushing of olives and the tasting of oils. The oil mill of the Mas de Geyssière produces an olive oil with fruity aromas, a reflection of the land and the varieties: lucques, olivière, picholine... The walk among the 1200 trees of the orchard (6 ha) is a unique moment. It is possible to buy products made on the spot such as: olive oil, olive paste with herbs, table olives... Excellent gift ideas.

The Moulin de l'Agly d'Albert is a 5.5 ha orchard, composed of 5 varieties of olive trees (Bouteillan, Lucques, Manzanille, Sevillan, Dahbia), that is to say 1,500 trees! Cultivated with the greatest care in organic farming, the cold extracted olive oils of exceptional quality will accompany all your dishes with originality and authenticity. Come and taste them, they are delicious! You will also find 2 gîtes (for one and two people) open between June and September.

On 12 hectares, Lydie and Jean-Charles Laroche cultivate olive art and produce their oil thanks to a mixture of centuries-old olive trees inherited from previous generations and young shoots planted twenty years ago. Since 2008, the couple has acquired a press and is carrying out the press itself, reducing the time between harvest and pressing to a maximum. By marrying picholine, lucca and arbequine, their oil, ranging from green to ripe fruity, develops notes of almonds, flower of genêt and d, while having a low ardence.

With its 45,000 trees or 30 hectares, the olive grove stretches between the hills of the Corbières and the pond of Salses. 3 varieties are grown organically: arbequine and arboussane (Catalan) and koroneiki (Greek). From cultivation to harvesting, including cold pressing, everything is done according to the rules of the art. To protect it from the light, it is packaged in metal cans under the PAPILLON brand, a prestigious brand that can be found on the best tables in the region

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!

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.

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 !

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.

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.

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.

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.