Écomusée de la Noix

It was at the foot of Castelnaud castle, in an 18th century farmhouse surrounded by a 7 hectare organic walnut grove, that the Ecomuseum of the Walnuts was housed.

During your visit you will discover the origins, history, work, culture of walnut and nuts from our region. Our master mill will reveal all the secrets of making walnut oil that you will taste right out of the press. Initiatory walk in the walnut grove to discover the local flora and fauna.

At the mill of the Ecomuseum, you will discover the traditional production of walnut oil. We will not fail to comment on this preparation, we will also praise you the health benefits of this delicious oil. You will taste it and you will learn how it enhances our culinary preparations, but also how the country's elders had a very different use for it.

• In July and August : pressing every afternoon from Monday to Friday.
• In April, May, June, September and October : pressing every afternoon from Tuesday to Thursday.

This 100% natural organic nut oil is on sale at the store along with many other nut-based products.

A playful presentation and a documentary film retrace the attractions of this tree and its generous fruits over the seasons. Exhibition of works by local artists made in this noble wood. Périgord is full of ancestral wealth known and recognized throughout the world. The Domaine de Vielcroze is just a small link in this chain which perpetuates the tradition and know-how of virgin Périgord walnut oil.

Le Moulin de Vielcroze
This reconstituted mill operates throughout the year and uses an ancestral, confidential method to extract walnut oil with the greatest respect for tradition. Our oils are extracted from carefully selected, premium quality fruits from our production or from local producers. The kernels are ground by a 450 kg stone wheel from the Bord plain. Once the kernel is crushed, we obtain a delicate and homogeneous dough which is kneaded and slowly heated to 60 ° C for about 1/2 hour in a cast iron pan. The dough thus heated is then pressed using a molten press at Souillac (46) in 1892. Under a pressure of 32 tonnes exerted by the press head, the walnut oil flows out and perfumes the mill with its unique fragrance and subtle. It is then decanted for a few days and then bottled without additives or preservatives. Heating releases the aromas of the fruit while retaining its nutritional and taste qualities. Virgin walnut oil is characterized by its richness in essential fatty acids (especially in Omega 3 and 6) which contribute to the maintenance of normal cholesterolemia. The beneficial effect is obtained by a daily consumption of 2 g of Omega 3 and 10g of Omega 6.

The oil mill of Aiguevive
Since 2012, following its acquisition, the Oil mill of Aiguevive has been moved to the Ecomuseum site in Castelnaud. This oil mill, equipped with a modern press, allows us to modernize, to press a larger volume of nuts and to diversify. The press, the first so-called “cold” pressure prototype, operates throughout the year, respecting very strict hygiene rules. This innovative “cold” pressing process preserves the intrinsic values of the nut. Walnut oil from Aiguevive comes from first-rate walnut kernels, from local producers or from CERNO Périgord COOP, rigorously selected, ground, slightly heated in a tunnel of hot air and pressed with a single press a continuous screw press. It is then decanted for 2 weeks, filtered with a plate filtering machine, then bottled without additives or preservatives.

Discover the report by Nathalie, reporter from the Guide du Périgord, at the Ecomusée de la Noix ! Video and photos !