Discovery of the traditional production of olive oil

 From November to mid-December, you can discover the fruit of a year of work. The mill is in action, the wheels crush the olives, which are then pressed to obtain oil. A delight for the eyes to discover! 

When the mill is idle inactive, you can watch a subtitled movie, presenting the production of the mill.

 

DESCRIPTION OF THE MILL

The mill is a vaulted Provencal house, a place of history and traditions. It was built in 1610.

Since the 17th century, the mill has been producing olive oil. 

This was originally a private mill, belonging to the Lord of Manville. In 1924, it became a cooperative. A group of olive oil producers have banded together to produce the same olive oil, bringing a multitude of crops, spread across the territory of the Alpilles. Today, the Cornille Mill involves about 750 active growers, of which 20% are professional farmers, and the remaining 80% are either part-time or "amateur" growers (for recreation).

 

 

The mill offers to sell Fruity Black AOC Vallée des Baux de Provence olive oil or Traditional vintage and also: Fruity Green AOC Vallée des Baux de Provence Olive Oil, olives, olive pastes, jams, honey, soaps, cosmetics.

 

 Duration: 1hour

 THE ECO-FRIENDLY GESTURES OF THE MILL:

 

_ A production method that respects traditions and uses the olive as a whole, in order not to use chemical additives in the production of olive oil. 

_ The stone is kept while pressing the fruit. A seed is located in the heart of the stone which, once crushed, will serve as a natural preservative to the olive oil. 

_ The vegetation water is spread at the foot of the olive trees to serve as a natural fertilizer. 

_ The dry olive paste, called "pomace", is sold to a greenhouse in the Vaucluse which uses it as fuel for the boiler room.

_ Biodegradable bags and recyclable materials with low emissions. 

_ With an organic vintage in 1 or 2 years.