French olive oil

The Emergence of French Olive Oil: The Case of the Gier Valley

The France Bleu report on «L’huile d’olives de la Vallée du Gier» (Olive oil from the Gier Valley) highlights a notable and relatively recent agricultural trend in France: the expansion of olive cultivation beyond its historic strongholds, such as Provence and Occitania. The Gier Valley, located in the Auvergne-Rhône-Alpes region (near Saint-Étienne), has become a fascinating example of how climate change is redefining agricultural landscapes, granting this traditionally cooler area a “taste of Provence” that allows olives to ripen.

The initiative is driven by the Union of Amateur and Professional Olive Growers of the Gier, a collective of individuals and owners of small olive groves. This group, structured as an association, is a testament to the local interest in reviving or initiating the production of authentic French Olive Oil. The motivation is not just economic, but also cultural and sustainability-focused, seeking to leverage local resources and the ancestral knowledge of the terroir.

The production process is highly collaborative and artisanal. Members of the Union harvest the olives from their orchards and gardens. This harvest, which typically occurs in late autumn and early winter (November/December), is characterized by the freshness and speed with which the fruit is taken to the mill. The grouping of private harvests is essential, as the volume from each individual producer is insufficient for efficient pressing. The olives are often sent to nearby mills, such as the one in Bourg Saint Andéol, where they are transformed into extra virgin oil.

The yield in the area is a challenge, with a ratio that often requires about ten kilograms of olives to obtain one liter of oil, which underscores the precious nature and high added value of this product. Quality is the priority, seeking an oil with low acidity and a fresh, fruity aromatic profile, distinctive of French olive pressing.

This phenomenon in the Gier Valley is framed within a national context where French Olive Oil (identified with the *Huile d’Olive de France* label) is synonymous with premium quality. Although national production is limited and only covers a fraction of domestic consumption, it is highly valued. The eight Protected Designations of Origin (AOP), such as those from the Vallée des Baux-de-Provence or Aix-en-Provence, guarantee the origin and excellence, based on local varieties like Aglandau, Picholine, or Salonenque.

The rise of olive growing in the Gier is, therefore, more than just a local anecdote; it is a symbol of French agricultural resilience and its capacity to adapt to the climate. It strengthens the image of French Olive Oil as a high-end product, valued for its traceability