Our olive oil mill is in action from October to late December.

Anyone can come and have their olives pressed in our mill. This ranges from small producer, with a single olive tree in the garden, a family orchard and we also work with professional growers entrusting the pressing of several hundred kilos of olives each season.

In our olive oil mill of Provence, olive oil is extracted using modern equipment respecting fruit quality. The olives are first defoliated by a big vacuum, and then carefully washed with clean water. They pursue their way into a mechanical hammer mill, once crushed they are put into a stainless steel tank where they are kneaded into a paste.

Olive paste is then matured and then enters a mechanical centrifuge where the olive oil is separated from the olive pomace.

The different olive oils obtained depend on the date of harvest, varieties (mainly Aglandau, Salonenque and Cayanne) and the area in the region where the trees are planted.

They are in turn labelled olive oil from Aix en Provence, Provence olive oil or olive oil from France, all labelled “cold-pressed virgin” and “extra virgin”.