what awaits you
What are the different olive tree varieties? Where do they grow? How was olive oil produced in the past centuries and how is it made now?
The answers to these questions lay at the Musée de l'Huile d'Olive!
A Convivial and Educational Journey through Time
From picking to manufacturing, old presses to new technologies: The Olive Oil Museum offers a unique insight into the Meditarranean Cuisine's most prestigious product. Enjoy an entertaining visit featuring an original scenography and multimedia presentations.
Cultivating & Harvesting
The domesticated olive tree specie Olea Europa adapts very well to dry and sunny climates. Pruning is performed at the end of winter to maintain open space in the center of the tree, which enables sunlight to reach all the branches. Harvesting at La Royère is performed with rakes that literally comb the branches and begins in November when the fruits become ripe.
The Different Crushing Techniques and Ancient Presses
Explore around 30 different pressing units, cultivation tools, transport and storage equipments, miller tools... All ancient and exclusive pieces from different regions of the Mediterranean Basin.
The Old Mill
At the end of the visit, why not indulge in a few tastings? Olive oils, Luberon wines and even home made spirits are available!
The Olive Oil Museum is located at Domaine de La Royère, where AOP Luberon appellation wines have been produced for over 30 years.
The Olive Oil Mill of La Royère opened its doors in 2018. It produces cold-pressed fine olive oils from the Aglandau olive variety, which are perfect for seasoning and mediterranean cuisine.
La Royère is a modern and ethical production site that began in 2017 an effort to convert to organic practices for the cultivation of its olive groves and vineyard.
Available online on www.royere.com, Olive Oils & Wines of La Royère, as well as many other items related to the olive tree in our boutique at the Domain.