Making olive oil in France the ancestral way

Millers in the rural town of Coudoux, France, are perpetuating the ancestral way of producing olive oil and are adamant about doing so in order to be able to offer a high-quality, traditional product.

“Maturing” the fruit for four to five days breaks all our modern production rules but it still seems to work for these producers.

https://www.oliveoiltimes.com/olive-oil-making-and-milling/making-olive-oil-france-ancestral-way/54301?utm_source=Olive+Oil+Times&utm_campaign=507dcae5fa-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_cfd25322ac-507dcae5fa-213160813