This Saturday, November 30, for the ninth edition, sixteen mills in the Alpes-Maritimes, whether private, cooperative, or communal, spread across all the olive-growing regions from Grasse to Menton, are mobilizing to reveal all the secrets of olive crushing.
All these establishments are equipped with different extraction methods: from the Genoese process, which relies on the decanting of oil and water, to the continuous chain considered “modern,” as well as the “classic” press system.
The harvest has just begun in our department, so you will have the opportunity to taste the new olive oil during this day of discovery. The picking is expected to extend until the end of March for professionals who salt olives for the table.
This day, both cultural and promotional, aims to introduce you to a fascinating profession and to raise awareness among younger generations about preserving traditional heritage and know-how. This event also serves as a reminder that in our highly urbanized department, olive growers and millers make a living from olive cultivation!
