I brought home our harvest, which amazed everyone. My father took the opportunity to teach us that the olive is a "drupe", like the plum or the peach. This word seemed sad and harsh to me, but I was charmed by "olivaison", which names the season of olives.

​ ​ ​ ​ ​ ​ ​ ​ ​​​Marcel Pagnol

One day, a story ...

If someone had told me a few years ago that I would spend my days among the olive trees, my heart at peace, I would surely have smiled in disbelief.

It all started in Caux, in the Hérault. A small olive grove left to neglect, overrun by wild grasses, tired trees still standing, as if they were waiting for someone to give them a chance again. I can't really explain why, but upon seeing them, I knew that this was where I had to be. So, I took the plunge.

Before I started, I took a course in Saint-Rémy-de-Provence. I learned the basics, but especially the gestures, the rhythms, the respect for the tree. You don't "work" an olive tree like any other crop - you accompany it - I learned to observe, to understand what the leaves and the wood tell, the pruning... I also learned patience — essential in this trade.r.

When I returned, everything was left to be done. I started alone, with my energy and sometimes my doubts. Cleaning, pruning, giving each tree a bit of air... little by little, the olive trees came back to life. Even today, I do everything myself. It's demanding, physical, sometimes exhausting, but deeply satisfying..

The harvest is always a special moment. Each olive picked is a bit of the fruit of all the journey travelled. Then comes the oil — mine, which I bottle and sell directly. An oil that tells a story, that of these trees we had almost forgotten.!

From the field to the mill

The olives are harvested using an electric comb and then quickly brought to a local mill. They are cold-pressed within 24 hours to preserve the quality of the olives. This step is essential to maintain the aromas and freshness of the oil..

A meticulous transformation, without compromising on quality.

A human-sized production

I produce a limited amount of olive oil each year. This small scale allows me to maintain close control over every step and to offer a sincere oil, reflective of my work..

My olive oil offers a typical fruitiness of our region, from the Caux terroir, with vegetal notes, a lovely freshness, and a slight hint of pungency and/or bitterness on the finish.

An olive grove cultivated in conversion to "Organic Farming".

For any questions about olive oil, the harvest, or availability, please feel free to leave me a message. I will respond as soon as possible..

Sale: By appointment at the olive grove or by order

 A bientôt, Béa