Moulin de Maneyrol


From the walnut groves of the traditional Maneyrol mill, our walnut oil is made entirely by hand and naturally.

Maneyrol oil is made in the respect of the traditions of the soil, so much sought after by the connoisseurs and the lovers of our region.
Particularly rich in omega3, our oil is made from a quality kernel.
Its specificity is to be less heated and less roasted to allow all the aromas to be released in a more subtle way at first, then to explode on the length with a nutty taste which remains pleasantly persistent in mouth.

In January 2018 and for the second year in a row, the Maneyrol mill acquired the award for excellence.

"Liquid gold" of high-end walnut oils, it received the gold medal of the regional competition of walnut oil of the Périgord in 2014 and in 2015, the gold medal of the general agricultural competition in 2014, as well as the silver medal of the general agricultural competition in 2015 and 2016 (knowing that there was no gold medal in those years).

17 000 years of history....

The Périgord is certainly one of the cradles of the walnut. The walnut of Périgord is an appellation that designates fresh or early walnuts, dry walnuts and walnut kernels produced in several municipalities of the departments of Aveyron, Charente, Corrèze, Dordogne, Lot and Lot-et-Garonne.
It obtained the appellation of controlled origin (AOC) in May 2002. Since August 2004, the appellation "Noix du Périgord" is recognized by the protected designation of origin (PDO).
17,000 years ago, the Noix du Périgord was already found in the dwellings of the Cro-Magnon man. In the 10th century, its value was such that peasants paid their debts in setiers of walnut. In Périgord, in the 13th century, leases were paid in walnut oil to the Cistercian abbey of Dalon. Walnut oil was considered as precious as gold. It was walnut oil that first contributed to the fortune of the region. Its use was multiple. In 1730, three quarters of the peasants only used it for cooking.
"Walnut oil gave the appearance of broth to the hot water that soaked the soup" was said at that time.
Since then, walnut oil has acquired its dietetic and gastronomic credentials, and is featured on the menus of the greatest restaurants.


Maneyrol is a small craft structure.

Our rigor and the seriousness of our work have allowed us to win many awards, but we remain humble because the fruit of our efforts depends on nature and what it offers us.