The mill

From late October to December, the olives are harvested by hand.

We drop them onto nets using rakes or electric combs.

They are then taken to our mill, where the leaves are removed. They are processed no later than 12 hours after harvest, to preserve their freshness, preserve their aromas and avoid oxidation. The process begins by washing the fruit, then crushing it. Crushing is important, as it's the only time when oxygen is brought in to initiate the enzymatic process that releases the oil. The stone is crushed along with the fruit. The resulting paste is sent to the mixer. Here, it is heated to 22 degrees and stirred for 20 minutes in a controlled atmosphere. The aim of blending is to release the oil, breaking down the membrane of the vacuole, the cell containing the oil.

Olive oil

The traditional olive oil extraction process

As the oil begins to rise to the surface, the paste is conveyed to the decanter. This is a horizontal centrifuge that sorts the oil by gravity. Since oil is lighter than vegetable water and pulp, it collects in the center of the rotating cylinder. The miller then adjusts his machine to extract the purest oil from the heart of the device. This is how olive oil is obtained. It's a pure fruit juice, naturally rich in vitamin E (25 mg/100 g) and a source of vitamin K.

An exceptional olive oil, thanks to organic olives

If our oils are among the richest in antioxidants, it's thanks to the quality and freshness of the fruit. Organic, non-irrigated cultivation enables us to produce olives bursting with sunshine and polyphenols. High-quality cold extraction in our artisanal mill produces an oil with an incomparable taste, preserving all the vitamins we need for good health. As with fine wines, we avoid “rushing” the oil through pumps or filters. Instead, the oil is simply left to settle. It is then stored in special stainless steel vats, with a special lid that prevents any contact with oxygen.

A place of conviviality and tradition

The oil is bottled at the mill as and when required. This enables us to guarantee total traceability, from tree to bottle, from fruit to plate. Regularly rewarded in competitions for its work, the mill is also a place of conviviality where all the producers get together, exchange ideas and joke around. They talk about yields, they ask for news about “the kid”, they tell how they tumble down the ladder to get the last olive at the top, that “by golly, it was the fattest! There's only one thing everyone agrees on, and that's that “my olives are the best!