Nyons, charming village, huddled at the door of the Pre-Alps, well protected from rains and other aggressive bad weather, lives all year long under the sign of the olive and olive tree. One cultivates there, the Tanche, the most resistant of the olive varieties, the first one to have obtained a label of controlled origin in France in 1994.

Ripe just in time, it is the wind which dries it, gives it this wrinkled aspect like a prune and allows it to produce the best oil in the world; sweet and smooth, with no bitterness, with aromas of spices and dried fruits.

The olive oil, tones of which go from gilded green to liquid gold, passing through all the emerald nuances, is to be tasted in all its freshness in February when it comes from the mills. It is a real fresh, non refined fruit juice and it is the richest oil in mono unsaturated fat acids. The university is inexhaustible on its virtues …

It is pressed, this is the oldest process and the olive paste thus obtained is distributed on braided vegetable fibre discs, called scourtins. One can visit the very last craft scourtinerie in Nyons.

Do not forget, on Sundays mornings, to discover the olive tree products and local produce market, which is held all day long on the Place des Arcades, to the glory of the new oil. And to start then the circuit of mills, hotels, restaurants, museums, all dedicated to the glory of the beautiful silver tree.