Many villages have their own olive oil mills that work on a cooperative basis. The villagers deliver their olives which are then weighed and mixed with those of the others before being crushed to make virgin olive oil. The quantity of olive oil produced each year will depend on the total weight of olives delivered.

Although modern techniques for crushing olives are not very picturesque, a few mills which have retained the original equipment can be visited. Several different varieties of olives are grown in Provence and the blend is what makes the difference in the taste and the cost.

Olives are harvested in November and December but the mills can be visited year round.