The Sainte-Anne Oil Mill crushes your olives
Everyone can bring their olives to be crushed in our mill.
This ranges from the small producer, with a single olive tree in the garden, to the family orchard.
CALENDAR and PRICES 2024
The mill welcomes you from Saturday, October 19, 2024
PERSONAL TOUR
By appointment from 350 kilos of olives
Price: €1.00 incl. VAT: kg of olives deposited
JOINT TOUR
No minimum quantity
Price: €1.10 incl. VAT / kg of olives deposited
Last day for olive deliveries: Monday, January 6, 2025
Olives can be received without appointment at the following times:
Monday: 2:30 p.m. to 5:30 p.m.
Saturday: 9:30 a.m. to 12:30 p.m. and 2:30 p.m. to 5:30 p.m.
Oil withdrawal (minimum 10 days after the last addition and before 02/28/2025):
Tuesday and Friday: 2:30 p.m. to 5:30 p.m.
Saturday: 9:30 a.m. to 12:30 p.m. and 2:30 p.m. to 5:30 p.m.
Bring a container when removing oil:
The container must have a wide neck on top and be clean.
Containers not accepted : individual bottles,
gasoline can with the neck at an angle, demijohn.
Suitable containers are available for sale at the mill shop.
3-STEP CRUSHING
at the Sainte-Anne Oil Mill
Step 1 : Stripping and washing
Your olives are stored in pallets and crushing begins no later than 24 hours after your deposit in order to preserve the best possible quality of your olives.
The olives first pass through the leaf stripper and then the washer. The latter resembles a large vat where the olives are transported by a vibrating tray and washed under a waterfall. This is also where the last leaves are removed.
Step 2 : Grinding and Mixing
Next, the olives are crushed. The crusher reduces the olives to a paste similar to tapenade... with the pits! This paste is then kneaded for 20 to 30 minutes, preparing the olives for the much-anticipated oil extraction.
This is also when the aromas begin to release, pleasantly perfuming the mill. As required by law in France, all our olive oils are extracted from the first extraction, and everything is done cold!
Step 3 : Extraction and centrifugation
The decanter separates the solids (pits and skins) from the liquids (olive oil and water). The solids, called pomace, are a high-quality natural fertilizer used in olive groves and vineyards, or as fuel to generate energy. After passing through the biomass boiler, they can also heat spaces.
Next, the oil, mixed with the other liquids, is centrifuged to remove the residual water, called margine. This water is treated in a purification plant. The olive oil is then sent to our vats to await packaging.
Autres prestations
Bottling, labeling, sale of stainless steel and plastic cans, bottles, caps, etc.
Did you know?
An olive tree begins to be productive at the age of 8, and is at its peak between 35 and 150 years old.
Extra virgin olive oil is an oil with a low acidity level; the result of a combination of high-quality olives and a careful and controlled manufacturing process.
The olive harvest generally begins in October and can last until December, January or February for the black varieties picked at the end of their maturity.
Our oils are not filtered to preserve the full aromatic potential of what we produce.
