Moulin Rachid Daou

Rachid Daou presses olives the way his grandfather did — within hours of picking, never more than a day. The mill sits between Bterram and Amioun, in the middle of groves where some trees have stood for six centuries; the family works Souri, Baladi and Ayrouni cultivars, each pressed separately so a lot tastes of its grove and its week.

Every lot released here carries its harvest date, its milling window and its laboratory analysis. Rachid was the first producer to join made-ly, and the first to agree that his premium over the local reference price be published. "If the numbers are good," he says, "why hide them?"