AI-generated illustration
AOC — PDO — Aquitaine
The liquid gold of Périgord, cold-pressed from fresh walnut kernels by mills honouring a thousand-year-old tradition — an amber-coloured virgin oil where all the secrets of the terroir are concentrated.
Oil from Aquitaine, PDO (AOP) since 2021.
AI-generated illustration
Walnut oil extraction in Périgord dates back to the Middle Ages: the oil-miller's craft was already widespread there by the 12th century, as attested by the presence of numerous oil mills. Most often, these were flour mills, driven by the water power of streams, which also housed an oil wheel. In the 17th century, Sarlat became the central hub for the walnut oil market: surplus production, transported by boat along the Dordogne, passed through the port of Libourne before being exported to England or Holland. Belvès and Montignac in Dordogne, as well as Tulle in Corrèze, were also among the major centres of this production.
Walnut oil has always been at the heart of regional cooking: it dresses salads, enriches sauces, and flavours pastries. Competition from tropical oils (poppyseed, rapeseed, peanut) from 1830 onwards, followed by the great frost of 1956 that destroyed a large proportion of the walnut trees, precipitated the decline of production, which was reduced to a marginal activity by the end of the 1950s. It revived in the 1980s and 1990s, driven by enthusiasm for healthy eating and tourism celebrating local produce, before obtaining the appellation d'origine contrôlée by the decree of 16 November 2018, followed by European PDO registration in 2021.
AI-generated illustration
Huile de noix du Périgord benefits from exactly the same favoured terroirs as the walnut itself: situated in the foothills of the Massif Central, the production area rests on marine limestone soils arranged in three ascending 'steps' — Cretaceous and Jurassic limestones, then, on the Limousin side, acidic brown soils over a metamorphic bedrock. Warm summers combined with substantial summer rainfall build up the subsoil water reserves necessary for the formation of quality kernels.
The traditional mills of Périgord, with their stone millstones, cast-iron pans and screw or hydraulic presses, represent a genuine built heritage that oil-milling activity helps maintain and safeguard; some remain in production today. Cold pressing, without direct heating of the paste, remains guaranteed by the PDO specifications.
Appearance
Clear oil, straw-yellow colour with pale green highlights through to golden yellow for cold extraction; golden yellow to golden brown for hot extraction
Aroma
Intense aromas of dried walnut kernels, bread crumb and vegetal notes (cold); notes of baked bread crust, light roasted/toasted hints, toast and biscuit (hot)
Taste
Fruity walnut flavour when cold, roundness and roasted/toasted notes when hot, good persistence on the palate
Texture
Fluid (cold extraction) to coating (hot extraction)
Delicate profile, pale hues, optimal shelf life, ideal for crudités
More pronounced profile, deep colour, greater intensity, distinct toasted aroma
AI-generated illustration
Walnut oil is enjoyed at room temperature, in a light drizzle over green salads, fresh cheeses or beetroot. It enriches vinaigrettes, accompanies delicate fish (trout, pike), and flavours sweet creams. In baking, it replaces butter in certain cakes and muffins. Store away from light and heat to preserve its organoleptic qualities.
Since: 2018
Area covered: 6 departments: Aveyron, Charente, Corrèze, Dordogne, Lot, Lot-et-Garonne
Key requirements: Kernels exclusively from the Franquette, Marbot, Corne and Grandjean varieties; first-press virgin oil obtained solely by mechanical process; cold extraction (paste ≤ 45 °C) or hot extraction (paste between 60 °C and 100 °C); full traceability
Since: 2021
Area covered: 6 departments: Aveyron, Charente, Corrèze, Dordogne, Lot, Lot-et-Garonne
Key requirements: European registration of the appellation d'origine contrôlée, confirming the requirements of the national specifications.
Trade association
Mill
Mill
Family-run
Get listed and reach more lovers of regional produce.
Request a listingMill
Moulin de la Veyssière describes itself as having been founded around 1560 by Hélie de Frateau, and has belonged to the Elias family since 1857. It claims to be the last watermill in the Vern valley, specialising in the artisanal production of walnut and hazelnut oil. The mill opens its doors all year round, without appointment, for a guided tour of the site.
| Address | 819 Rte de la Veyssière, 24190 Neuvic, France |
| +33 5 53 82 03 07 | |
| moulindelaveyssiere.fr | |
| Facebook page | |
| @moulindelaveyssiere | |
| Visits | Yes |
|
Part of the production is certified organic, since 2020. |
Mill
Le Moulin de la Vie Contée presents itself as a mill run by walnut growers and millers located between Collonges-la-Rouge and Turenne, on the borders of Quercy and Limousin, on the clay-limestone soils of the former Vicomté de Turenne. The building, a 19th-century bloc à terre that was once a combined barn and stable, has been reinvented as a traditional walnut oil mill set in the heart of its orchards. The mill works under the "Noix du Périgord" PDO (AOP) designation and sells PDO Périgord walnuts, walnut oils, and house specialities through its online shop. It offers tours — either an introductory visit or an immersive experience centred on an oil pressing, complete with a complimentary tasting — as well as a hands-on pressing workshop.
| Address | 74 Bas d'Issole, 19500 Ligneyrac, France |
| 06 23 02 60 49 | |
| cyrille@laviecontee.fr | |
| laviecontee.fr | |
| Visits | Yes |
|
|
All production is certified organic, since 2024. |
