✦ Expédié sous 48h depuis le moulin ✦ Maison fondée en 1922 — Oraison, Provence ✦ Huile d'olive française — extraction à froid ✦ Variété Aglandau — terroir Alpes-de-Haute-Provence ✦ Expédié sous 48h depuis le moulin ✦ Maison fondée en 1922 — Oraison, Provence ✦ Huile d'olive française — pression mécanique ✦ Variété Aglandau — terroir Alpes-de-Haute-Provence
Accueil · La maison

Four generations, one shared tradition.

From father to son, from mother to daughter — since 1922, the same obsession: pressing the olive at the right time, straightforward, uncompromising.

"What we pass on is not a recipe. It's an eye for the fruit, a sense of timing, a refusal to cheat. Each generation has had to relearn this in its own way."

Notre histoire

One bloodline, five chapters.

1922

The foundation

Émile Paschetta installed the first olive mill with granite millstones in the heart of Oraison. The equipment was rudimentary, and production was limited. Local families came to press their olives in exchange for a percentage of the harvest. Quality immediately established itself as the sole criterion.

Olive trees on the hills of Oraison — early 20th century
The foundation
1958

The second generation

Marcel Paschetta took over the mill after his father's death. He was the first in the family to market the oil under his own label, in silk-screened tin cans. The dark green metal tin, which became the emblem of the house, was created at this time.

The metal tin — an iconic packaging since 1958
1985

Choosing Aglandau

While many mills are turning to more productive varieties, Jean-Luc Paschetta is taking the opposite gamble: replanting with pure Aglandau, the most demanding local variety. An agronomic choice contested at the time, but one which today forges the aromatic identity of each bottle.

Pure Aglandau — the queen variety of the Alpes-de-Haute-Provence
2004

The Soap-Making Workshop

Sophie Henry—now Sophie Paschetta-Henry—joined the mill and created the artisanal soap factory. The olive pomace and second-press oils, previously discarded, became the raw material for a range of olive-based skincare products. Nothing goes to waste.

First soap made in the workshop — 2004
Today

Four generations later

Léa and Thomas Paschetta-Henry grew up among the millstones and settling tanks. They now run the mill together — he in the fields and with the pressing, she in the shop, with the soap recipes and customer relations. The approach is the same. The clarity about a job well done, too.

The current range – from family-size containers to tasting boxes
Mémoire

"I was born with my mill in 1923."

My father's stepfather operated a "blood mill" in the old village of Oraison. When he returned from the war, my father learned the trade of miller from him. He got married and, in 1923, installed a very modern mill for the time in the location where it still stands today... just imagine: "everything runs on ELECTRICITY."

My earliest memories are of hide-and-seek games among the sacks of olives... it's the good piece of warm focaccia drizzled with new oil and devoured at four o'clock, after school... it's my great devil of a godfather, enthroned, majestic, in the midst of the wooden vats where the oil decants.

What wonderful winters, the winters of my childhood! A huge fire kept the water hot in a black vat; there was steam, smoke, heat; shouts... laughter! The sound of the crusher and, above all, the deliciously captivating scent given off by the olive paste crushed by the heavy millstones.

It's been forty-two years now that we've been living to the rhythm of the olive growing seasons, forming a solid team, sharing responsibilities... So much sorrow, so much joy around this mill... But what pride to have been able to continue, together, the work of my parents.

Lucie Henry — Moulin Paschetta-Henry, Oraison — December 26, 1989

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Ce qui nous guide

Three convictions that are not new.

01

The fruit, nothing more

No additives, no mixing with foreign oils, no discoloration. The oil you receive contains exactly what the Oraison olive contained at harvest—no more, no less.

02

The mechanical action

Cold pressing, at temperatures below 27°C, without solvents or artificial heat, is the only extraction method we use. One liter of oil requires five to six kilograms of olives. We are not looking to extract more.

03

The transmission

This mill will only make sense if it is still standing in fifty years. That is why we are planting trees that we may never see bear fruit, and refusing to sacrifice quality for short-term gains.

Come see how the oil is made.
Depuis
1922
Portes ouvertes

Come see how the oil is made.

The mill is open for visits by appointment from September to December during the pressing season. You will see the olives arrive from the field, pass through the defoliators, enter the grinders, then under the centrifuge — and emerge as oil a few hours after harvesting.

The visit lasts approximately an hour and a half, led by a family member. A guided tasting of the different vintages will take place at the end. Groups of 4 to 14 people.

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Au fil des saisons

Récoltes, nouveautés, portes ouvertes.

Une lettre chaque trimestre, rien de plus.