The mythical olive tree is a true symbol of the Mediterranean region surrounding Le Grand Bleu. Although Greece, Italy, Spain, Morocco and Tunisia are the leading olive producers, you will also find oléïculteurs (olive growers) in the South of France. Out of 10 olive varieties, the lucques is one that is only cultivated in Occitanie. Also known as ‘green diamonds’, you will instantly recognise these shiny, bright green olives. And L’Oulibo in Bize-Minervois happens to be the biggest Lucques producer in the world. Time for a visit!
Co-Operative l’Oulibo
L’Oulibo, which means olive in Occitan, is the only Coopérative Oléïcole in the Aude department. That’s right, a co-operative just for olives instead of wine. Besides being the most important Lucques producer, L’Oulibo is the biggest olive confectionery in France. So, this is the place to learn a lot about the eternal olive tree (an ‘olivier’) and its wonderful fruit. For 7 euros (adults) or 5 euros (children between 6 and 15 years old), you can go on a guided tour called ‘L’Odyssée de l’Olivier’. Kids between 6 and 12 years old can go on a treasure hunt for the green diamond. It is also possible to visit this educational olive grove independently, as the bilingual signs put up by the co-operative explain a lot. However, being guided by a local who knows all the ins and outs is far more interesting, I think, so I went on Oulibo’s Odyssey.
Secrets of the Olive Tree
It was very interesting indeed. For example, did you know that an olive tree never dies? The tree can burn down, but the root and underground parts of the tree can sprout endlessly again and again. Some olive groves planted by the ancient Greeks are still flourishing! There are many olive varieties. However, there is no such thing as a ‘green’ or a ‘black’ olive tree. All trees first produce green olives, and once the fruits ripen, they turn from violet into black. And, apparently, using olive oil is a perfect replacement for your expensive anti-ageing cream. Be sure it is made out of 100% pure olive juice, without any additives or conservatives, though. Haven’t tried it yet… Taking the guided tour also allows you to see the old millstones. These are still used to press a part of their olive oil, a technique that has been used for thousands of years!
Taste Sensation
You can tell that L’Oulibo is a co-operative that cherishes its product and is passionate about it. Via an interesting film with some sound and light effects and a small museum inside the former mill, our guided tour concluded with a degustation. It’s a great way to taste the difference between various olive varieties and olive oils. Our guide informed us that you need 12 kilograms of Lucques olives to press 1 litre of olive oil. The Picholine variety, which has a more pungent taste, requires only 6 kilos for 1 litre. Quite a difference! I had never tasted pure olive oil; on its own it is an entirely different sensation than savouring it with a piece of bread or on a dish. But that’s something you have to go and try for yourself. Anyway, I left L’Oulibo happily with a new olive supply!
