Proximity: Focus on L'huilerie Richard

One of our core values is nearby. And that's the case with the Famille Richard, located in the Drôme just 20 min from our Valence agency. Let's discover together the interview of our partner Patrick Richard, manager of the company.

Since 1885, l'Huilerie Richard has distinguished itself in the Drôme, Gard and Alpes de Haute-Provence regions by creating exceptional oils, particularly olive oils. A field where passion and the application of resolutely up-to-date skills must coexist more than ever.

What is the history of Richard Oil Mill?

For over a hundred years, the Richard family has been creating andmarketing olive, walnut, hazelnut and roasted rapeseed oils. Although our mills were originally located at the foot of Mont Ventoux, today they are present in Nyons, Uzès and Manosque. In 1996, I bought the business from my father, driven by the dream I'd always had: to offer oil of exceptional quality and market it through direct sales to private individuals. Since then, my strategy hasn't changed.

Do you have a very specific positioning among oil producers?

There are 8 PDOs for olive oils and, of the eight, we produce four at our various mills. A demanding mission when you know the criteria imposed by the specifications on both small and large producers.

In addition, we claim total control over our distribution.That's why our store truck criss-crosses the roads of our beautiful region to bring their oils to customers who have ordered them or wish to buy them on the spot. We also distribute our products in our own stores, or since 2002, via our website. In fact, we have three people at the oil mill who are responsible not only for developing our commercial offer, but also for updating our site, as well as our natural referencing.

What do you think of the evolution of the agri-food professions in recent years?

By imposing increasingly numerous production and traceability standards, the specifications addressed to candidates for the "organic" appellation or the various PDOs are truly complicating the daily lives of all producers, whatever their size. While the largest producers are still managing to organize themselves to strengthen their teams and adapt their production tools to their practices, the smallest producers are finding it increasingly difficult to bear the economic burden of these requirements. This is areal problem that the authorities need to hear and understand if they wish to see the business of small local producers endure.

What advice would you give to someone wanting to work in the food industry?

Like any industry, intelligence, humility and adaptability are prerequisites. But, perhaps more than anywhere else, the culture of our field is essential to better understand our environment and our experiences. I have recently recruited a site manager via the support of Alphéa Conseil, which seems to me to meet all these criteria.

A new page in the evolution of our structure may be being written...