Olive Season

The olive harvest is carried out with the greatest care, variety by variety, at the precise moment when the fruit reaches its ideal ripeness. Each tree is worked attentively to preserve the integrity of the olives and the future quality of the oil.

The branches are gently combed with electric combs, a precise gesture that allows the ripe olives to detach naturally and fall onto large nets carefully laid out on the ground. This gentle method avoids any contact with the soil and guarantees the freshness of the fruit.

Once harvested, the olives are meticulously sorted. Only the finest and healthiest fruit is kept. They are then quickly taken to the nearby Moulin de la Malissonne to limit oxidation and preserve the full aromatic richness of the olives.

Our olive varieties

Our oils are made from a blend of carefully selected varieties, each bringing its own character: Brun, gentle and balanced, ideal for fruity, harmonious oils; Picholine, lively and peppery, bringing freshness and intensity; Bouteillan, expressive, with aromas of fresh almond and artichoke; and Tanche and Cailletier, more discreet but essential, completing the blend with finesse and complexity.

From olive to bottle

Once extracted, our oil is carefully bottled in our workshop. Each bottle is filled and labeled by hand, with the same high standards we apply to the harvest, to guarantee impeccable quality from the press to your table. We use dark glass bottles, chosen specifically to protect the oil from light and preserve its freshness and aromas.

This is how we craft an authentic, pure and generous oil, a reflection of our terroir and know-how, filled with sunshine and passion.