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The still to create the eau de vie

After fruit, pomace, then wine … the Hugues family started making olive oil in 2018. In their search for a way to use the residues left over after making the oil, they came up with the idea of distilling the skins, remaining pulp and pits of green Aglandau and Picholine olives, which first macerate in alcohol and then are distilled in the still at La Royère.