Guided Tour: Oils and Citrus
Today he has been succeeded by his children, Anne and Philippe, who oversee 4000 olive trees extending over 19 hectares and all with the olive oil of Provence PDO (protected designation of origin) label.
Benefiting from the influence and mildness of the climate in our commune of La Londes Les Maures, an exceptional level of sunshine and the unique composition of the Massif des MAURES, our olive trees have adjusted well to their surroundings. As a result, we are able to produce olive oils with unusual flavours (tomato/almond/strawberry jam).
From 2008 to 2010 we worked on establishing greenhouses for cultivating rare citrus fruits such as kaffir lime, yuzu, finger lime, “Hand of Buddha” citron, mandarin and other green limes. Consequently, since about 4 years ago, Michelin-starred chefs have now heard of La Londe Les Maures thanks to our citrus fruit production. Christophe Bacquié*** ,Anne-Sophie Pic***, Alexandra Mazzia** and even the 2015 Jam Making world champion, Stéphan Perrotte, are loyal customers of ours, enjoying products that can also be found in large range of local restaurants.
The originality of our domaine is what also creates our identity and lies in the fact that we have successfully managed to combine our 2 crops (olives and citrus fruits). Our flavoured oils, which we refer to as Agrulives, are unique and are produced by crushing olives and citrus fruits grown on the same domaine.
We love our work, but our love for our land is even greater. We only use mechanical tools to till the land and fight against pests using organic farming methods.
Not only do we oversee the crops, but we also produce the oil ourselves as we have a modern mill.
Finally, we consider the quality of our visits, as listed in the Office du Tourisme de l'Intercommunalité Portes des Maures catalogue, to be of the utmost importance. This starts with the warm welcome we extend and includes sharing our passion for what we do with visitors.
The various stages of olive oil production
The green fruity oils, which are intense and slightly bitter, are obtained by crushing on the day of harvest.
The black fruity oils, less intense and with red fruit flavours, are obtained by fermenting the crushed olives for between 6 and 8 days after harvest.
Leaf removal and washing the olives
The olives pass under an extractor: the leaves and small twigs fall into a trailer and are disposed of in the woods.
The olives fall into a washer: a pump generates a current that pushes the olives along until they reach the hopper.
Crushing the olives
A screw conveyor transports the olives upwards. The olives then go through the crusher which is made up of lead plates that turn at a high speed: the olives and the stones are transformed into a coarse paste.
Blending the paste
The olive paste falls into the blenders, which can hold up to 350 kg maximum. Blending lasts a maximum of 30 minutes to avoid over-oxidation, thereby preserving the oil’s flavours.
The aim of the blending stage is to separate the oil from the water in the paste by forming agglomerates of oil droplets;
Centrifugation of the paste
The paste is transferred from the blender to the separator by means of a pump. The separator is a horizontal centrifuge which turns at 4200 rpm.
As a result of the various densities, solid matter and liquid matter are separated.
Solid matter is evacuated to the outside by means of a conveyor screw and is spread on the land.
The liquid matter which contains water, oil and traces of solid matter is conveyed to the vertical centrifuge which turns at 6700 rpm. As the density of oil is less than that of water (density: 0.916), the water and traces of solid matter sink and are evacuated.
Oil is lighter than water and it therefore rises in the centrifuge.
The oil that is produced can be consumed immediately !
- Accessible for self-propelled wheelchairs
Adult: from 3 €.
Free entry for children < 10 years.
TO conditions : 15 %.
- Bank/credit card
- Chèques Vacances
All year round, daily except on August 15th.
- Pets welcome