Moulin à huile d'olive & Domaine Bastide du Laval

Cadenet, Luberon. Léo Coupat manages both the mill and the domaine as an oleologist, steering a family operation that moves between olive and vine. The work operates in organic agriculture. Hand-harvested olives arrive mid-October, combed and netted from the trees, then cold-pressed immediately. The oils have drawn awards across France and beyond. Michel and César Troisgros cook with them. So does Fabrice Desvignes in the Élysée kitchens. The program includes wine alongside the oil.