Our practices reflect our rigor and our standards of excellence, hence we have selected a mill that meets two criteria :

The crushing and pressing methods of olives and the short duration of oil extraction after harvest (production of raw fruity olives and ripe fruity olives).
Our olive oils are extra-virgin, which means that the acidity (oleic acid) doesn't exceed 0,8g per 100g.

The flavors and aromas of our olives oils are a pure expression of the soil, the variety of fruits, their maturity and the extraction method. The combination of these elements enhances the taste and determines the nuances of each oil.

Each year, we produce a “raw fruity” olive oil and a “ripe fruity” olive oil, as olive oils,
when tasted, offer a range of aromas and textures (organoleptic properties).

This variety of aromas is associated with the level of ripeness they had reached when they underwent the extraction process.


The Château la Dorgonne boasts more than 2.800 olive trees, planted over 8 hectares of land,
yielding 3 varieties of olives :
3/5 Aglandaux,
1/5 Bouteillans,
1/5 Pitcholines.

We work the soil regularly to facilitate air circulation and drainage,
and we trim the trees every year to stimulate their development and boost their production.
Olive trees are regularly treated with an antifungal powder called “bouillie bordelaise” (4 yearly doses) which is effective against many pests and parasites.
The olive grove requires also much care and attention.

At Château la Dorgonne, picking is carried out by hand. After cleaning and de-leafing (leaf removal), olives are collected in 30-kg bins.
Every two days, the yield is unloaded into the old stone mill where olives are crushed rapidly, the traditional way. The olive paste is then placed onto old woven fabrics called “scourtins”
which are piled on the malaxer.

Once activated, the malaxer crushes the scourtins one after the other to extract the olive oil, along with the water contained in the olive paste.
The liquid obtained is directed to a centrifuge, where oil is separated from the water. Olive oil is then stocked to sit and decant over a few months before bottling.
We don’t filter our olive oils.