Moulin Cornille - Coopérative Oléicole de la Vallée des Baux de Provence

Le Moulin Cornille welcomes you to its 17th-century vaulted building, which has always been used for olive oil production. The mill became a cooperative in 1924. It has everything to make it stand out: a connection to the land, ancestral know-how, certified artisanal production secrets and modern management.

It has always been known for its multi-award-winning olive oil with a distinctive taste, now described as mature olive oil. This mild olive oil, with its traditional taste, has aromas of black olives, cocoa, sourdough bread and cooked artichokes... a great smoothness and exceptional length on the palate!

Moulin Cornille offers seven different olive oils:
-Matured olives AOP Vallée des Baux de Provence
-Green fruity AOP Vallée des Baux de Provence
-Traditional cuvée La Noire
-La Verte
-Organic
-Grossane
-Picholine

A shower of awards in 2025:
• Gold medal at the Concours Général Agricole de Paris,
• Gold medal at the competition for the best PDO oils in the South Region,
• Gold medal at the national competition for PDO olive oils in Nyons.
• Gourmet Diploma at the AVPA Paris World Oil Competition

The shop: Visit – Tasting – Sales:
In our 200m² shop, you will find a selection of local products: jams, honeys, cracked olives... And for gift-giving, a wide selection of gift boxes containing fine foods and cosmetics. You can, of course, taste our olive oils.

Permanent exhibition in the heart of the Cornille Mill (1st floor): The Olive Attic
Open to visitors or with a guide by appointment.
In this symbolic place steeped in history, this exhibition, accessible to young and old alike, is an opportunity to discover olive growing and the ancestral know-how that has been passed down from generation to generation. Take a journey through time with a tour punctuated by original scenography that highlights the sensory experience.

This exhibition offers a geographical, environmental, heritage, historical and technical approach. The themes covered are:
• The territory and terroir of the Vallée des Baux de Provence,
• The harvest
• Production techniques and the making of oil from ripe olives
• The architecture of a chapel mill
• Waste recycling
• The cooperative
• Cooking with olive oil

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