The current mill was built in 1868 on a former mill’s ruins. Still today, the exact date of the construction of the first establishment remains unknown. Yesterday, in the middle of the country, today right in the heart of the city, our establishment is fully part of this town.

In the past, activated by the strength of the “Magnan” river, today by electricity. Little by little, the river turned into a stream and the debit was not longer strong enough to turn the old gears.

In spite of these few changes, we managed to preserve a traditional method called “Genoese”: after the slow grinding of the olives, two to three hours, the stone pond is filled with cold water and the oil that comes up to the surface is immediately taken out to be settled. The rest of the pulp will be put into “scurtins” (a basket made out of coconut fiber) and squeezed.

The simplicity of these two operations is what makes our product natural and proves that they suffer from no sophistication and that they deliver the best of themselves.

Weather its at the level of the culture, the selection, the production and even the preservation, our techniques are easily comparable to those of the world of wine. We sometimes go as far as treating some of our products as vintage wines.