Visit to Le Verdalet olive oil mill, in Bessas

Le Verdalet oil mill, guided tour

Located 6 km from Barjac, the Le Verdalet mill, under the leadership of its owner Marc Cheyrezy, has been processing different varieties of olives since 2009, including Ardèche olives such as Rougette, Négrette, Ubac and Béchude, but also the famous Picholine from the Gard region, from the start of the harvest season, which runs from late October to mid-December.

The epicentre of the Domaine La Fontaine du Muletier estate, ‘cultivated without irrigation and certified organic under ECOCERT licence since 2010’, which stretches from Bessas to Vagnas and has more than 1,100 trees, the mill, ‘ECOCERT certified since 2014’, manages the extraction of olive oil for many individuals and professional producers, including organic ones...

Each olive supplier can collect their olive oil the same evening. No waiting, collection and delivery take place within 24 hours to guarantee the freshness of the products in accordance with the olive oil production process.

During the season, the mill owner works with professional partners to carry out his work, notably Sandrine Del Piano, from Maison æterna oils in Salazac, who trained as a miller there and participates in the mill's activities for her own olive oil production.

The mill, a mecca for tasting, also offers "around fifteen single-variety or blended oils, ranging from intensely fruity to more subtle flavours.

There are also massage oils made by the owner from his own olive oil production, as well as almonds from his estate, La Fontaine du Muletier.

From harvest to crushing, instructions for use

The first step in the process is washing to remove any treatments or simply any remaining soil and leaves from the olives. This is followed by crushing the olives with their pits and then mixing them for about 30 minutes at a controlled temperature below 27 degrees to preserve all the nutritional and aromatic properties of the fruit.

This olive paste is then centrifuged to separate the solid matter (pomace) from the liquid matter (oil) and then passed through a vertical centrifuge again, to which water is added to remove any remaining impurities from the olive oil.

The entire process takes about an hour, depending on the size of the batch of olives.

By the way... Is there a difference between the extraction of conventional oil and organic oil?

Yes. Although the olives are washed at the start of the process, some of the chemical inputs from phytosanitary treatments will be present in the final oil.

Certified organic olives are therefore pressed first thing in the morning and account for around 80% of our work. The batches are received the day before between 5pm and 7pm so that they can be processed the next day.

Does the mill offer training courses for millers?

No, this is not currently planned. However, France Olive, the inter-professional organisation for olive growers, lists various training courses on its website.

Good to know: If you wish to bring your olive harvest to the mill, it is advisable to make an appointment by calling 06 15 98 05 46. If you bring in 100 kilos or more, you can get your own olive oil. Below this quantity, your olives will be added to a small batch and you will receive oil in proportion to your contribution. Quantities of less than 10 kg should be avoided.

Many thanks to Marc Cheyrezy and Sandrine del Piano from Maison æterna for the guided tour of the mill.

Thanks to the members of the Photochouet club (@duplansylvie, @serra.gilbert and @jilgu.io) for their photographic contribution to the visit.

The right address: Moulin à huile Le Verdalet, D255 (between Bessas and Brujas), 81 chemin du bois de Rey, 07150 Bessas. Open from 21 March to 20 December: every day from 5pm to 7pm, by appointment on pressing days. From June to September: every day from 10:00 a.m. to 12:00 p.m. and from 5:00 p.m. to 7:00 p.m. Tel: 06 15 98 05 46, fontainedumuletier@gmail.com

A footpath takes you on a journey of discovery around the Domaine La Fontaine du Muletier and the village of Bessas. For a guided tour and advice on olive growing, please call the number above to make an appointment.

For more information: FRANCE OLIVE, the French Interprofessional Olive Association.