Olives and Olive Oil

The culture of olive growing in Luberon can be discovered by strolling through the olive groves during the summer. Olive tastings are organized throughout the year during special courses, and a visit to the Olive Oil Museum offers a deeper understanding of the different olive varieties, including the famous Agladau, as well as the cultivation methods.

Olive oil mills open their doors to introduce visitors to the fragrance of freshly pressed oil. A walk through the olive groves reveals the secrets of making Provençal tapenade, a specialty made with olives, garlic, anchovies, and capers.

The olive harvest takes place in November and December, a time when the olives are either turned into high-quality oil or prepared for consumption. To produce one liter of oil, between 5 and 8 kg of olives are needed. Olives harvested at the beginning of the season produce a green fruity oil, while those picked later in the season yield a black fruity oil.

Agritourism in Luberon allows visitors to explore this long-standing tradition. Beyond discovering the cultivation and health benefits of olives, the region offers the opportunity to learn more about their history and culture. Ferme les Callis in Gordes and Mas Honorat in Cavaillon invite guests to experience the olive oil production process firsthand in the heart of the olive groves.