The best local producers Valréas

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.