We don't always expect it, and yet... In the south of the region, olive trees make their way, clinging to terraces and basking in the sun. They don't cover entire plains, no, just enough ground to make each liter a small victory over time, frost, and preconceived ideas.
Green gold also grows here
Here, olive oil isn't a given. It's a gamble. A little crazy, often risky, but always driven by the sun of southern Ardèche and the determination of those who believe in it.
No giant olive groves, no industrial production. Just a few hectares caressed by the wind, between cobblestone streets and stone walls, and olive trees that we almost know by their first names.
The Moulin de Vianès: tradition in fruit
In Vinezac, the Moulin de Vianès presses an olive oil like few others: local, artisanal, and faithful to Ardèche varieties. The Négrette, the Picholine, but also the Aubenc, the Rougette, and the Petite Violette… No fewer than 34 are grown here!
Since 2018, this mill has championed tradition, using respectful methods and a deep-rooted passion. You can even visit, taste, and leave with a bottle full of sunshine. You can also find it at markets and in producer villages.
3 hameau de Vianes 07110 Vinezac
Domaine des 9 Chênes: olive oil in its natural form
Here, there's no yield at any price: at Domaine des 9 Chênes, we press organically, we press beautifully, and always in the Ardèche style. Nestled in the southern hills, this family estate embraces artisanal excellence, vintage after vintage.
From the ardent Première Cueillette to the distinguished Béchude, including the elegant Ultime or the surprising Plein Vent, each oil is a creation in its own right, designed like a wine: selected harvests, mastered blends, assertive personality.
And behind each bottle? A true passion for trees, for landscapes, and for this land of olive trees.
450 route de Largentière 07200 Fons
Choosing the right olive oil
Want to flavor your dishes without getting lost in the labels?
→ For crunchy salads and steamed vegetables, use a green fruity oil: pep, a slight bitterness, and a good dose of antioxidants.
→ For fish, purees, fresh cheeses, prefer a mild and ripe oil, harvested later, rounder in the mouth.
→ And to make a splash at the table: opt for a blended vintage developed by an oleologist. Perfect balance, like a good wine... but without moderation.
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