What are the different stages of cultivation and distillation of the Immortelle flower?
In the early 2000s, we only practiced "wild" harvesting, though of course with the permission of the owners and authorities concerned. Then, the industry developed throughout the island and so we set up farms in parallel. To begin with the set-up was rather muddled, but when L'Occitane turned to the Immortelle in 2005, the industry became better supervised throughout the territory.
Today, we work around 10 plants throughout the year. That makes for very busy days, but that's what we love, what makes us happy. For the Immortelle, harvest takes place every June. Milou, Bati, Lisandru and I take care of the crops, while our 3 workers take care of the manual harvest. In the process, we each distill with pot stills 1,200 liters, and thus process 500 kg of fresh plants.
What do you consider the vital qualities of a good essential oil?
To do this job, it’s essential to love nature. To obtain a good essential oil, there are of course parameters to respect: constant pressure, a floral water of quality, the right temperature of the tank and the condenser, but, above all, one must distill with love!