Huilerie Cauvin

In three generations, the Cauvin oil plant has gone through a real metamorphosis.

1951: It all starts in Nîmes, where Gilbert Cauvin takes over the professional cooperative Sauveur Chauvet, which in 1930 began making olive confectionery before practicing with recognized quality oils. .

1956: Winter winter jeopardizes the harvest and marks the end of the mill. Gilbert Cauvin, assistant founder, ensures production from hundreds of other local factories. This is the arrival of the first elite taster! Curious and innovative, he travels the region in search of the most noble products.

1970: The oil refinery turns to the development and trade of other oils, which it sells to a professional clientele (food industry, cosmetics ...).

1985: Gérard Cauvin, the current Deputy Director, takes over the reins of the company. He started tasting from his childhood until the ritual, and he is looking for the Mediterranean in search of quality products with an atypical taste.

2004: Current director Serge Filhol buys the company and opens the Cauvin oil plant to the general public, offering increasingly tasty and atypical products in supermarkets. The Gard Oil Plant develops new gourmet oils every year thanks to the abilities of elite tasters.

2017: Cauvin invests in a new Gard production facility to preserve and develop an elite tasting culture. The change also aims to satisfy consumers and professional customers (food industry, cosmetics, private labeling, etc.) through more efficient and responsible processes, an approach aimed at IFS certification (guarantee of product safety and quality of food).

The oil plant currently offers about 40 products with diverse flavors. Its organic product range has new flavors, while the premium olive oil "Sélection" has been awarded the Gault et Millau label for its organoleptic properties.

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