Joy, joy, joy. The first harvest...

The joy of finally seeing this new production season unfold before us. Harvesting, crushing, malaxing, separating, decanting. From the warm scent of the soil, the freshly plowed earth, to the intoxicating aromas of the olive paste.

Producing olive oil is about precision. Precision in choosing the olive batches, precision in the harvest days, precision in the temperatures and processing times at the mill, precision in tasting before and after decanting.
Following our specifications, step by step, scrupulously.

I love this period—it’s both exhausting and invigorating at the same time...

On one hand, there are the trips, the olive purchases, the long hours spent in the "hum" of the mill. On the other, there’s the opportunity to reconnect with my teams at the Moulin de Mech, with my colleagues at the mills in Córdoba and Toledo in Spain, Manosque in France, and Alto-Douro in Portugal. We share our experiences, our expertise. We watch, smell, listen... and wait for the Holy Grail...

This elixir, whose green hue both radiates and exhilarates me. Both at the same time. Every time.

It’s been 7 years since I built the Moulin de Mech. It’s been 4 years since I started sharing my seasons with other producers to create our finest single-varietal olive oils. We seek typicity, diversity of ripeness, and above all, we aim to make them accessible to everyone…