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From producer to consumer

From producer to consumer:



The producer: Tending - Maintenance – Harvest

Our cooperative today has nearly 400 members. These olive producers continue to tend their olive groves in the traditional way, by following a ritual program respecting the rhythm of the life of the olive tree.


A severe pruning of the trees is carried out in the spring every other year in order to obtain a better selection of fruit. The major part of the maintenance involves lightly working the soils, sometimes planting grass and giving a controlled, moderate dosage of organic nitrogen during the year.


Start November the harvest begins. Everything is still done in the traditional way by hand. The olive growers, perched on their wooden trestles, fill their nets with olives by making them fall using their long sticks. Then they head off to the mill with the harvest of the day. This ensures and optimum healthy state of the fruit and fruit of a lesser quality to be removed.


The olive grower is required to fill out a cultivation record in which he notes every intervention carried out on his land and which can be checked at any time by the various AOC bodies guaranteeing the AOC.




Manufacturing process:

From producer to consumerWeighing, removing leaves, washing:


The first important step takes place upon the arrival of our cooperative members. We weigh and check the olives. Quality control is absolutely essential; we do not accept any olives that are not in a perfectly healthy state and strictly meet the specifications of our AOC. Leaves are then removed from the olives using a ventilation system, then washed in clear water and dried.


Crushing and grinding, mixing and kneading, decantation and separation:


The fruit are processed within the 24 hours of arriving at the Mill. The olives are then fed on conveyor belts to a crusher hammer which crushes them into a paste. This paste then passes through a series of mixers and kneading machines (long endlessly rotating screws), in the process of which they are homogenized and a maximum of oil released. Then it is time to separate the solid matter (nut waste, skin, cell walls, etc.) and the fluids (oil and the water naturally contained in the olives): this is the decantation. Using horizontal centrifugation, the pomace (solid part) is rejected to the outside of the mill and the liquid is extracted, continuing on its way to the separators. A vertical centrifugation then separates the lighter oil from the heavier water.


The oil is then ready to be consumed, nothing will be added and no other processing will be applied to it.


The Master Miller checks at all time that the process is operating correctly and ensures a high-quality oil, typical of our region and of our Mill, is produced.


Our processing technique, which remains unequalled, allows us to obtain an extra virgin olive oil of excellent quality, very much appreciated by the greatest gourmets. The other side of this cold press technique of the green fruit, which is our own, is that it demands a lot of olives, 6 kilos on average for 1 liter of oil.


Storage, Bottling:


The oil is stored in stainless steel vats, sheltered from light, kept at a controlled temperature in an inert gas (nitrogen) atmosphere so as to avoid oxidation and, preserve all of its aromas and ensure Optimum conservation.


Chemical and organoleptic analyses of all our vats are carried by approved laboratories every 3 months in order to permanently meet the quality criteria that we claim.


Bottling is carried out by us throughout the year, according to our needs thus avoiding oil being stored in the bottles.




Right to the consumers:

The oil produced belongs to our cooperative members who dispose of it as they desire. A large part of it is taken back by them for their own personal consumption. For those who want, the Mill looks after the sale of a part of their production, mainly in the store or via our Internet website. There is therefore no intermediary between the Member of the Cooperative and the consumer.


The cooperative principle is still as alive today as it was when our Cooperative was set up and our 400 or so members maintain the tradition.

Moulin Coopératif de Mouriès - Quartier du Mas Neuf - 13890 Mouriès - E-mail : contact@moulincoop.com