The mill

Obtaining the AOC in 1994 imposed new requirements in terms of quality and compliance with health and food safety standards. Consequently, the mill invested in a new continuous production line.


1	2	3

Poured into a hopper (1), the olives are then washed (2) and crushed by a crusher (3).

The resulting paste is mixed to help extract the oil. Then the settling tank is used to separate the oil from the water contained in the olives along with the pieces of pits and dry skins.


	4	5

Finally, the olive juice is centrifuged (4) producing cold-pressed extra virgin olive oil. In the ultimate step, the oil is then filtered (5) before being stored in underground cellars, a distinctive feature of the Moulin Ramade inherited from the founder, Jules Ramade..

These tanks preserve the oil optimally, protecting it against alteration due to light and heat.

Moulin Ramade
7, impasse du Moulin - 26110 Nyons
Tél : 04 75 26 08 18 - Fax : 04 75 26 01 32
contact@moulinramade.com