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After a claim, we confirm by emailEverything here comes from public sources — award lists, certification registers, the territory inventories. The rest of the story — the family, the grove, the real age of the trees, this year's lab sheet — only the mill can tell, and it is the part buyers bid on.
Le Moulin des Oliviers is an olive oil producer at Ait Ishaq, on the Route principale Tizin'Tazert in the Béni Mellal-Khénifra region of the Middle Atlas. It presses only Picholine Marocaine, hand-picked from plots it calls centenary on the plains of the Béni Mellal region, and sets its work within the modernisation of the Moroccan olive oil sector under the Plan Maroc Vert, describing itself as working its own terroir from cultivation and harvest through processing and distribution.
The mill sells three ranges — La Maasera, L'Or Brun and L'Or Vert — which it presents as lots varying with the rainy seasons, each with its own picking window: L'Or Vert from mid-September to mid-October, an early harvest before the first rains which the producer credits with its green-fruit character; L'Or Brun from mid-October to mid-December; and La Maasera from mid-December to the end of January. Its account of extraction begins with deleafing to remove solid foreign bodies, then crushing of olives and stones under a mill with two stone wheels each of more than two tonnes, malaxation of the paste in a large vat for more than 45 minutes at a temperature approaching 27 °C, pressing of the malaxed paste in scourtins, and a final vertical centrifugation to separate oil from vegetation water. The oil is then held in tanks at about 22 °C, away from light and air. The producer states that four to five kilograms of olives yield one litre of extra virgin oil, and that pomace from the crushing is valorised as fuel briquettes, a biomass it credits with a high calorific value and a low ash melting point.
From the public record: lemoulindesoliviers.com
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