Huile d'olive de Provence

The syndicate was established in 1997 through the merger of local syndicates from Aix-en-Provence, the Vallée des Baux-de-Provence and Haute-Provence, joined by olive-growing associations from Var and Vaucluse, with the ambition of uniting Provençal appellations under a shared regional identity. Under the presidency of Olivier Nasles, the initiative led first to Appellation d'Origine Contrôlée status by decree on 14 March 2007, and then, after thirteen years of European examination, to recognition as a Protected Designation of Origin — PDO (AOP) — on 14 February 2020.

As an Organisme de Défense et de Gestion, the syndicate draws up the appellation's specifications in conjunction with the inspection body, and oversees product traceability from olive grove to bottle: identification of parcels, monitoring of cultivation records, keeping of olive intake registers by millers, through to final packaging. It brings together olive growers and millers — both cooperative and private — across the PDO zone, which extends across Alpes-de-Haute-Provence, Bouches-du-Rhône, Var and Vaucluse, along with several neighbouring communes in Drôme, Gard and Alpes-Maritimes.

Moulin de Callas presents itself as an olive oil producer in the Var. For four generations and through sustainable agriculture, the Bérenguier family has cultivated the Ribier, Cayet Roux, Cayon, Cailletier, Coucourelle, Aglandau, Bouteillan, and Picholine varieties there. Its 'Cœur de Culture' cuvée is presented as a fruité vert olive oil of remarkable aromatic complexity, rooted in the terroir around Callas. The mill runs an online shop offering olive oils, olives, tapenades and sauces, honeys, jams, as well as wellness products and gift boxes.

Château Calissanne describes itself as a propriétaire-récoltant wine and olive estate, located in Lançon-Provence at the foot of the hills facing the Étang de Berre. Its website traces nearly two thousand years of history on this terroir, marked in particular by the acquisition of the property in the 19th century by Charles Auguste Verminck, an industrialist of Flemish origin who owned soap factories and oil mills, and who gave a strong agricultural impetus to the estate before it refocused, in the 20th century, on vines and olive trees.

Today, the estate tends five olive groves totalling 60 hectares, classified under the PDO (AOP) Huile d'olive d'Aix-en-Provence and PDO Huile d'olive de Provence, planted mainly with Aglandau, Salonenque and Picholine. From these, it produces four extra virgin olive oil selections — Les Merveilles, Font de Leu, Sainte Modeste and Les Terres de Provence — sold in particular at its shop 'La Jasso de Calissanne', in Lançon-Provence.

Domaine Jòlibois presents itself as an olive-growing estate set in the valley of Les Baux-de-Provence, in the Alpilles, and describes itself as the largest olive estate in France. It claims an organic olive oil production, including two blends under the Vallée des Baux-de-Provence PDO (AOP) — Fruité Vert and Olive Maturée — and three single-variety oils: Aglandau, Grossane and Picholine.

It also offers a range of olive-based delicatessen products — black and green tapenades, balsamic condiment, PDO olives vertes cassées, organic garrigue honey — and a shop at 16 rue de la Commune, in Saint-Rémy-de-Provence, where it sells its products.

The estate states that it organises on-site tours and tastings, as well as stays in two accommodation properties, Villa Poésie and Mas de l'Étoile, and hosts weddings and events. The harvest, reportedly starting in early October and lasting over two months, takes place variety by variety, with the olives brought to the mill on the very day they are picked.

Moulin CastelaS presents itself as a family story born in 1997, when Catherine and Jean-Benoît Hugues, olive growers in Les Baux-de-Provence, 'fell in love with old olive trees in the heart of the Alpilles'. Since then, the estate has grown and processed its olives on site, in the Vallée des Baux-de-Provence.

The mill produces several olive oils: Classic PDO (AOP) for everyday cooking, Noir d'Olive PDO for slow-cooked and Mediterranean dishes, an organic & terroir range, as well as flavoured oils. It also offers tours of the estate, complete with tastings and walks among the olive trees.

Moulin de l'Olivette presents itself as an olive-growing cooperative founded in 1928 in Manosque, in the heart of Haute-Provence. It produces extra virgin olive oils obtained from first cold extraction, solely by mechanical methods, from olives of the Aglandau variety.

The orchards of its cooperative members are farmed within a 30 km radius around Manosque, across the territory of PDO (AOP) Huile d'Olive de Haute-Provence, which stretches from the Luberon to the Gorges du Verdon. The cooperative highlights several awards won at the Concours général agricole, including a first silver medal in 1931, and runs an online shop offering olive oils, delicatessen items, and cosmetics.

Huilerie Richard describes itself as an artisan oil miller, producing olive oils and vegetable oils since 1885. It prides itself on a family spirit upholding the tradition of "oil producers and composers of flavours", across four mills — in Nyons, Uzès, and Les Mées for olive oil, and in Montoison for walnut, hazelnut, and toasted rapeseed oils. The house offers mill tours by appointment. Its range includes PDO (AOP) olive oils from Nyons and Provence — including an organic selection —, olives and tapenades, as well as sweet and savoury delicacies. It sells its products through a network of eleven shops (Nyons, Uzès, Les Mées, Montoison, Aouste-sur-Sye, Tain-l'Hermitage, Lyon, Grenoble) and door-to-door sales representatives.

On the plateau de Valensole, in Haute-Provence, the family has been farming thirty hectares organically without irrigation since 1978: olive trees, old-variety almond trees and lavender grow alongside meadows and melliferous floral crops managed in rotation. Established at an altitude of 600 metres between Durance and Verdon, the farm is now in its third generation, with Paolo and Guillaume heading the crops, the mill and the management.

In 2005, the family built their own mill to press their olive harvest on site, producing fruité vert, mûr and maturé oils, as well as oils flavoured with lemon and bergamot. They also distil lavender, helichrysum and thyme grown on the estate. All year round, Terres de Bonaventure opens its mill to visitors, offers tastings and direct sales of its farm products, and welcomes groups and school parties by prior booking.

At the foot of the Luberon, in Robion, Domaine de Canfier tends ten hectares of olive groves planted between 1996 and 2001 by a family whose dedication to olive trees dates back to the grandparents, who were already farming in the Nice area. The estate's 3,000 olive trees, farmed organically, yield a single-variety Aglandau oil — the emblematic variety of the Luberon — under the Huile d'Olive de Provence PDO (AOP).

Harvested between November and December, the olives are milled within 24 hours using cold mechanical extraction to preserve their aromatic qualities. The estate offers its production as fruité vert and matured olive oil (huile d'olives maturées), as well as lemon- and basil-flavoured oils, organic black olive paste and cold-process soap. Sales take place directly at the estate shop, online, at local markets and through several regional restaurateurs.

Domaine Salvator presents itself as a family-run olive farm based at the Moulin de Dabisse in Les Mées, in the Alpes-de-Haute-Provence, where it has been devoted to olive cultivation since 1902. Today, Sophie and Frédéric Pinatel carry on the work of several generations of farmers, tending century-old olive trees — some over 400 years old, according to the estate. The estate has its own mill, enabling it to press the olives on the very day of harvesting to preserve their freshness and aromas; it processes exclusively the fruit from its own orchards. Its range includes several cuvées of olive oil from Haute-Provence, including Durance (fruité vert, Aglandau variety), Légende and Vieux Oliviers (fruité noir, black olives), and Paradis, described as the jewel of its collection. These oils have won multiple awards at the Concours Général Agricole, including a Gold Medal in 2026 for the Huile d'olive de Provence category.

The producer welcomes visitors to its shop, open Monday to Friday, where it also offers local produce and regional crafts. It also sells its oils online through its website.

Le Domaine de la Sénancole cultivates its olive trees in the communes of Gordes and Cabrières-d'Avignon, in the heart of the Parc naturel régional du Luberon, along the Sénancole river where Cistercian monks founded the abbaye de Sénanque. It produces a Provence PDO (AOP) olive oil available in four cuvées — Ardente/Intense, Élégante, Quintessence and Charmante —, sold individually or in gift boxes, in various formats ranging from 20 cl to one litre or in Bag-in-Box. The estate reports having completed its conversion to organic farming and has also recently begun offering a liquid soap and shampoo crafted from its olives, alongside herbes de Provence and a house-made chilli. Its oils are served by chefs and featured by restaurants, including Maison Lameloise (3 Michelin stars) in Chagny.

Set in the heart of the Luberon, in Cadenet, the estate is an organic, family-run business whose olive oil production wins awards at competitions every year — 24 gold medals at the Concours Général Agricole de Paris and 160 medals across all competitions since 2009. The olives are harvested by hand from mid-October using combs and nets, then milled on site by cold extraction to preserve the fruit's aromas.

The manager, Léo Coupat, describes himself as an oleologist and champions a vision of olive oil as a gourmet condiment rather than a simple cooking fat. The estate welcomes the public to its shop in Cadenet from Monday to Saturday, from 10:00 to 13:00 and 15:00 to 19:00.

Mas des Bories is an olive estate and mill located on chemin de la Coustelade in Salon-de-Provence. An agronomist by training, after several years spent abroad in the agri-food industry, Claire de Fina Coutin took over the olive grove and its mill in 2019, 'driven by a deep desire to reconnect with the land and [her] Provençal roots'. The estate owes its name to the bories, dry-stone huts scattered throughout the olive grove — shepherds' shelters built by peasants as they cleared stones from the fields, which the farm now reuses to store its nets or to host art projects.

The mill presses a Provence PDO (AOP) extra virgin olive oil: Claire de Fina Coutin presses each variety separately — bouteillan, salonenque, among other Provençal varieties — then blends the single-variety oils to balance the flavour, rather than mixing the olives before pressing. The harvest spans five weeks each year from October, in a family atmosphere where relatives and seasonal workers come to lend a hand in the orchards. The estate's Provence PDO olive oil was awarded a Gold medal and a Silver medal at the Concours Général Agricole 2026. Mas des Bories sells its produce directly at the mill and offers a range of single-variety oils, flavoured oils, matured olives and vinegar.

Moulin du Haut Jasson mills olives in La Londe-les-Maures, in the Var, at the heart of the Massif des Maures. Opened in 2004, it processed 20 tonnes of olives in its first year; today it processes around 400 tonnes each season, both for its own grove and for local amateur and professional olive growers who entrust it with their harvest. The continuous, all-stainless-steel milling line links together a branch remover, leaf remover, washer, crusher, malaxer, decanter, and centrifuge; bottling and labelling take place on site, and the oils are stored in temperature-controlled stainless-steel vats.

The 6-hectare grove adjoining the mill was planted between 1995 and 2003, under the Provence appellation; it has been farmed organically since 2009 and certified by the Qualisud certification body since 2012, which also allows the mill to process batches of organic olives for other producers. The plots are located in La Londe-les-Maures and its immediate surroundings; the varieties grown are mainly those of the Provence PDO (AOP) — Cayon, Bouteillan, Aglandau — complemented by varieties from the Var (Belgentiéroise, Petit Ribier), Nice (Cailletier), and the Hérault (Lucques), intended primarily for table olives or French olive oil.

The mill offers free tastings and shop sales all year round, as well as online sales.

On the doorstep of Aix-en-Provence, the Moulin à Olives d'Éguilles carries on a family savoir-faire: the Serra-Tosio family have been producers and millers here from father to son. All the oils are made from olives harvested around Aix-en-Provence and pressed on site; the mill is certified to produce PDO (AOP) Aix-en-Provence and PDO Provence olive oils, in accordance with organic farming standards. The range comes in green fruity, matured olive and flavoured versions — wild fennel, basil, Provence thyme, pink garlic, ginger or lemon.

The mill offers free guided tours, with no booking required, from Monday to Saturday at 10:30; its shop, open on the same days from 9:30 to 12:30 and from 14:30 to 18:30, allows visitors to taste the oils and discuss the olive grower's craft. From October to December, the mill also presses olives brought in by private individuals and professionals, with no minimum quantity. Its PDO Aix-en-Provence and PDO Provence oils have been awarded several gold medals, notably at the Concours Général Agricole de Paris and the Concours régional des Huiles d'Olive de la Région Sud 2026.