\n \n
Just outside Roubia\, o n the banks of the Canal du Midi\, lies Le Moulin de la Restanque. Laurent and Magali have run this family estate since the late 1990s\, working the o live trees and vines their parents and grandparent s once tended. The name "Restanque" refers to the dry stone walls that support the olive terraces\, a familiar sight throughout this region.
\n \nDuring our visit we'll walk through t he orchard\, where Magali will talk us through the different olive varieties (Lucques\, Picholine\, Aglandau) chosen for their hardiness against the M inervois wind. In the mill\, she will explain how the oil is made: from harvest to washing\, crushin g and cold pressing\, all kept at a low temperatur e to protect the flavour and quality.
\n \nThe visit ends with a tasting of their o wn olive oils\, known for notes of tomato\, artich oke and walnut\, and regularly awarded at olive oi l competitions. Bottles are available to buy after wards\, for those who'd like to stock up on some o f Laurent and Magali's oil.
\n \nThis visit is free of charge. Guests of VEEM membe rs are welcome.
\n \nAfterwards\, there's the option to join a joint lunch at Lou M ercat in Roubia (paid on site).
DESCRIPTION: \n \n \n \n Just outside Roubia\, on the banks of the Canal du Midi\, lies Le Moulin de la Restanqu e. Laurent and Magali have run this family estate since the late 1990s\, working the olive trees and vines their parents and grandparents once tended. The name "Restanque" refers to the dry stone wall s that support the olive terraces\, a familiar sig ht throughout this region.\n \n \n \n During our v isit we'll walk through the orchard\, where Magali will talk us through the different olive varietie s (Lucques\, Picholine\, Aglandau) chosen for thei r hardiness against the Minervois wind. In the mil l\, she will explain how the oil is made: from har vest to washing\, crushing and cold pressing\, all kept at a low temperature to protect the flavour and quality.\n \n \n \n The visit ends with a tast ing of their own olive oils\, known for notes of t omato\, artichoke and walnut\, and regularly award ed at olive oil competitions. Bottles are availabl e to buy afterwards\, for those who'd like to stoc k up on some of Laurent and Magali's oil.\n \n \n \n This visit is free of charge. Guests of VEEM me mbers are welcome.\n \n \n \n Afterwards\, there's the option to join a joint lunch at Lou Mercat in Roubia (paid on site).\n \n CATEGORIES:SOC Social Event CALSCALE:GREGORIAN DTSTAMP;TZID=Europe/Paris:20260911T103000 DTSTART;TZID=Europe/Paris:20260911T103000 DTEND;TZID=Europe/Paris:20260911T120000 LOCATION:Moulin de la Restanque\n Roubia\, 11200\n France\n URL:https://members.veem.fr/civicrm/event/info?reset=1&id=1275 END:VEVENT END:VCALENDAR