Le Moulin de l'Olivette
Located in Manosque, in the heart of Haute-Provence, Le Moulin de l’Olivette embodies the subtle alliance between olive-growing tradition and contemporary standards. Founded in 1928 as an agricultural cooperative, this historic site still produces exceptional olive oils today, proud of its Haute-Provence PDO and expertise passed down from generation to generation.
A cooperative heritage shaped by history
The Moulin de l’Olivette was founded in 1928, driven by the cooperative spirit of Ernest Devaux and his colleagues, in a region marked by two devastating winters (1929 and 1956) that damaged the olive groves. Despite these hardships, including the destruction of its facilities in 1944 following an explosion linked to the Resistance, the cooperative was able to rebuild itself in 1952, in a spirit of modernity that respected tradition.
A shared passion
Grégory Lémé, director of Moulin de l’Olivette, embodies the spirit of the cooperative with passion and expertise, alongside production manager Kévin Vivona.
Grégory Lémé, director of Moulin de l’Olivette, embodies the spirit of the cooperative with passion and expertise, alongside production manager Kévin Vivona.
An exceptional olive oil: terroir, varieties, and excellence
The mill processes a wide range of varieties, from the classic Aglandau, Bouteillan, Picholine, and Tanche to ancient local varieties such as Colombale, Estoublaisse, and Rosée du Mont d’Or. The single-variety oil, particularly that made from Aglandau, offers an aromatic explosion marked by notes of raw artichoke, with a spiciness that is stronger than its bitterness, rich in omega-3, -6, and -9, as well as vitamins B, D, K, and provitamins A.
Innovation and national recognition
Moulin de l’Olivette uses only cold mechanical extraction with stainless steel equipment to preserve the organoleptic purity of the olive juice, without additives or preservatives. Its commitment to quality has been confirmed by numerous recent awards: in 2024, it won two gold medals and three silver medals in national competitions for its aromatic oils (Eureka lemon, Espelette pepper, parsley, etc.) as well as for its Haute-Provence AOP organic and Extra de France oils.
Our new flavored oils
Le Moulin de l’Olivette and Brémond Fils invite you to discover two exceptional new aromatic products: thyme olive oil and parsley olive oil, both made with the same care and attention given to their single-variety oils. After months of research and experimentation, the fresh aromatic herbs, thyme or parsley, are picked a few hours before pressing and then crushed simultaneously with the olives, in order to extract their intense and authentic aromas during the trituration process, which prolong the powerful green fruitiness typical of Aglandau olives.
These gourmet oils are perfect for enhancing a summer barbecue, a crisp salad, or a Provençal-style vegetable dish. The natural and mechanical infusion guarantees aromatic finesse without the addition of artificial flavors, respecting the spirit of the mill’s cooperative expertise, based on the unique cold extraction of olives.