Honey and jam producers Luberon

"We don't spread our jam, we eat it with a spoon". At Maison Octave, jams are made the old-fashioned way, in large copper cauldrons. A know-how that earned José-Christophe Fernandez the title of best jam maker in France. No less than fifteen varieties are offered, including the famous pink apricot of Provence. You can also taste sublime orange-lemon marmalades, and candied apricots during the festive season, at Christmas and Easter. And beware, the shop closes at 5pm, it would be a shame to find the door closed.

This master house is on the square of the church. It has become an ESAT (Workplace Service Facility) and hosts thirty mentally handicapped people who, according to traditional methods, are mitting exquisite jams with the fruits of the region. The jams (more than 70 fragrances and a small low for the one with the onions and dried grapes) benefit from the name Jam Extra, mostly made with a proportion of 65% of the minimum fruit, meticulous sorting, small quantities adapted to each fruit, without coloring or preservatives. A biological range has just been created. You can also buy biscuits (orange flower shuttles, almond crackers), honey and milk jam. This is the right place to make a real good action! Tasting offered and free.

Here, we have been professional beekeepers since 1999. Several hundred thousand bees are kept in 350 hives, each of which "shelter" 50 to 80,000 bees. All the products are organic: honeys (lavender, rosemary, all flowers...) but also white nougat with lavender honey (with organic almonds from Provence), gingerbread or "saucimiel", a home-made product in the form of milk or dark chocolate sausage with dried fruit. A beautiful panoply.

Lovers of quality honeys from the region, this gourmet shop is a Gordoise tradition. The family produces acacia, chestnut, oak, lavender, pine, apple, rosemary, all flowers... They have no less than 1,200 hives scattered in the hills. In autumn, tourists make way for the people of the village. The welcome is enjoyable and smiling. And if you are interested, we will be happy to share with you all the secrets of this beautiful profession.

The Jullien family has been making olive oil for almost a century, focusing on a single variety: the aglandau, which loves arid soil and a harsh climate. The oils produced at the mill are therefore monovarietal, available in three fruity varieties. Black, green and an organic "ripe fruity" oil. It's also a great place to take the kids, who can look for the little signs and learn about olive cultivation. And don't forget to taste the honey.