Awards

Gold medal: Concours des Huiles d’Olive de France en Appellation d’Origine Protégée - Nyons 2021

Gold medal: Concours des huiles d'olives - Provence Alpes Côte d'Azur - 2020

Silver medal: Concours des Huiles d’Olive de France en Appellation d’Origine Protégée - Nyons 2020

Gold medal: Concours Général Argicole de Paris - Paris 2019

Silver medal: Concours national de Draguignan - 2019

Gold medal: Concours Général Argicole de Paris - Paris 2017

Bronze medal: 11th China International Olive Oli Competition - Chine - 2016

Silver medal: Concours des huiles d'olives - Provence Alpes Côte d'Azur - 2016

Gold medal: Concours des huiles d'olives - Provence Alpes Côte d'Azur - 2015

 

Olive Oil

We harvest our olives in November, when the fruit is turning from green to violet. We place nets on the ground and knock the fruit off the tree using small hand rakes or vibration machines.
The fallen olives are gathered together and we take them to the mill. 
The olives are washed and crushed, forming a paste. This is malloxed and then centrifuged, separating the oil from the water. We filter our oil, which does not change the taste and that is it! This goes into the bottles or stainless steel containers for your culinary pleasure.

 

Honey

The bee hives

We have 8 bee hives, nestled between the olive groves and a lavender field. The bees travel up to 3 km in search of pollen and nectar, but most of them stay in the lavender. Walking through the field, you can hear the bees buzz!

Extracting the honey

We extract the honey in August, when the uppers of the hives are full. Keep in mind that the lower part of the hive is also full of honey, but we leave that for the bees to eat!

We carefully take out the frames, which are heavy with honey. Back at the house, we scape off the layer of wax and use a centrifuge to extract the honey.

The thick honey flows out into 20 litre buckets which sit covered for 8 days before we transfer the honey into glass jars.