Four generations, one passion.
In 1922, Félicien Paschetta planted his first olive trees on the hills of Oraison. A hundred years later, the family continues the tradition: hand-picking in November, mechanical extraction within 24 hours.
No additives. No artificial heat. Just the olive, the granite of the mill, and time.
The Aglandau variety—queen of the Alpes-de-Haute-Provence—gives our oil its characteristic pungency and its aromas of raw artichoke and fresh almond.
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