Olive oil producers Provence-Alpes-Côte D'Azur

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.

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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.

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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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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.

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 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.

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.

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.

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.

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.

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.

Cultivated in organic agriculture, the 13 ha of olive trees in the Tapi Mas domain result from acquired know-how over five generations. The PDO oil Vallée des Baux-de-Provence produced here is declined in two juices: green and black. From the end of September, you will also find at the boutique located in the centre of Mouriès, the famous green olives broken, hand picked and prepared in brine with fennel, and black olives sewn to salt, as the PDO wants. The domain organises visits from its olive grove of half a day with Provençal snacks to the key. 

The Bellon family marked the history of the village of Fontvieille. Not only thanks to the notoriety of their oil mill, but also because two of its members became first magistrate of the commune, Hyacinthe and Henri. Today, it is the two sons of the latter, Jean-Pierre and Jacques, who have been at the helm of this field in the family since 1913. They grow their 3 000 olive trees planted on about twenty hectares with care: weeding, fertilisers, reasoned irrigation, etc. With fruits, they manufacture a PDO oil Vallée de Baux-de-Provence. Their moulin mill also presses the olives of 400. The Bellon also prepare table olives (Lucca and picholine), quenelle, and green olive pulp to basil or tomato. 

A family affair above all. Emma and Christophe's grandfather bought the land in 1900. Following a fire, he initially focused on growing medicinal plants, before opting in 2002 to grow 2,500 olive trees. The main varieties you'll find here: aglandau, then picholine and also bouteillan, an old tree of the cayane variety. In terms of production, olive oil changes every year depending on the harvest. They also make olive oil-based soaps and Provencal herbal teas. Today, Emma and Christophe run the estate with their children, at the foot of the Garlaban, in the heart of the Aubagne region, a true brand of terroir.

Lovers of olive oil will find what they are looking for here: a very pretty shop, superbly decorated, with an incredible choice of quality products, a really pleasant welcome and a particularly instructive visit of the place. On the shelves, you will find olive oils, of course, but also a whole range of derived products, such as culinary preparations, aperitif biscuits or even jams, which are original to say the least. And, of course, it is possible to taste before you decide, but in the end, you fill your basket.

The old Rossignol oil mill, which dates back to 1760, has kept its granite millstones over the years. Today, they stand next to a sophisticated modern machine which ensures the pressing. Only 80 kilos of fruit are needed to leave with the oil. Homemade olive paste and preserves are available on the mill's shelves. Interested individual visitors can ask for a guided tour. The production is on sale in the shop: olive oils, and all the products derived from the olive, including the olive preserve, a home-made recipe...

You enter this store like a museum, where the minimalist, modern decor plays with wood and metal. Meticulously-crafted shelves display all kinds of olive oils and by-products, inspiring gift ideas and the creation of custom-made baskets. The brand has a proven track record dating back to 1822, when the first olive oil was produced by this house. Since then, the company has come a long way, and the charm of the premises and the quality of the products make it a pleasure to browse in any store (Grasse or Nice).

This oil mill built in 1850 has been passed down from generation to generation. Today it is managed by Roselyne, the founder's granddaughter, assisted by her nephew Jean-Luc. As harvesting owners, they run a local olive grove and produce a great PDO oil that has been awarded several times. A small museum shows the flour mill of yesteryear and a video film retraces the stages of the oil mill. In the store, you can taste and buy olive products. Make an appointment to visit: Roselyne can't be at the mill!

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.

From the rocky outcrops of the Moroccan Atlas (argan oil) to the terraced olive groves of the Pays d'Aix (Aix AOC olive oil), the gastronomic oils of this house are pure, healthy and tasty. Here is sunshine for your cooking! Walnut and hazelnut oils are also used in our salads. This is the basis, but the shop offers many other products: the noble truffle and vinaigrettes, antipasti, chutneys... A farandole of refined flavours and plenty of ideas to treat yourself. Ideal for a change of scenery while enjoying yourself!