Here stands Moulin à Huile d’olive Nicolas Alziari. It is the last olive oil mill in Nice. For generations, it has stood as a testament to tradition.
In the late 19th century, César Martin bought an old ruined mill. It was in the Madeleine district of Nice. He decided to revive olive oil production. In 1900, Nicolas Alziari, César Martin’s son-in-law, took inspiration from winemakers. He wanted to stand out from his competitors. He launched the first blended olive oils. The Nice region only cultivated one variety of olives. It was the cailletier. Nicolas traveled across Europe. He sought the best olives for his blends. This marked the start of Maison Alziari’s success. Their olive oil blends became their signature.
Since Nicolas, the company has remained family-owned. Five generations have worked at the mill. For 15 years, the Alziari family has produced olives from Nice. This counters the decline in local producers. The cailletier olive is difficult to work with. It grows on terraces on Nice’s hills. The family is committed to the environment. They started converting their 70-hectare olive grove to organic farming.
Moulin à Huile d’olive Nicolas Alziari offers free guided tours. These tours reveal the olive oil making process. You can also enjoy free olive oil and olive tastings. The mill is open Monday to Friday.
The store is open from 9 am to 12:30 pm and from 2 pm to 8 pm. The last morning tour starts at 11:45 am. The last afternoon tour starts at 5 pm. You can reach the mill by bus number 3. Get off at the last stop.
The olive oil production season is harvest time. This is usually between November and March. Producers bring their olives. The operation of the mill cannot be guaranteed every day. Contact them a few days before your visit to confirm. Groups are welcome by reservation. The maximum group size is 50 people. Call +33 (0)4 93 44 45 12 or email tourisme@alziari.com.fr for information.
If you wish to press your own olives at Moulin Alziari, you can. Any grower or enthusiast can bring their olives. The minimum is 3 kg. There is no maximum. If you estimate your harvest to be over 120 kg, make an appointment. If you have between 3 and 120 kg, contact the mill. Ask if they can receive your harvest. You pay for the trituration by weight. The mill returns all the oil produced by your olives.
Your olives should be clean and healthy. They must be without leaves. Green, black and turning olives are all accepted. Black olives give a sweeter oil. They give a higher yield. Green olives give less oil. They give more flavor. Do not bring fruit from the ground. The mill may refuse olives if they are not in good condition.
During the tour, a video shows the trituration process. Our guide will answer your questions. Finally, you can taste different olive oils, olives and tapenades.
Moulin Alziari also has a modern mill. It is used for cold extraction. This mill won a gold medal at an agricultural competition. This mill is not open to the public.
Don’t forget to visit our shop in Old Nice. It is across from Nice City Hall at 14 rue St François de Paule. It is an authentic 1930s shop dedicated to Mediterranean flavors.
The Moulin à Huile d’olive Nicolas Alziari is more than a mill. It is a journey through time. It is a celebration of Nice’s heritage. As you savor the flavors, remember the generations of passion. They created this liquid gold.