A l’Olivier – France
“Spécialiste de l’huile d’olive depuis 1822, A l’Olivier nous offre ses mélanges subtils et gourmands pour étonner notre cuisine…”
En 1822 Eugène Popelin fonde A L’Olivier à Paris afin de proposer aux Parisiens les bonnes huiles de la Provence. Il créa alors le métier que exercé aujourd’hui chez A L’Olivier.Tout au long de l’année, les experts parcourent le bassin méditerranéen et sélectionnent les crus. Un comité d’experts dégustateurs garantit une qualité organoleptique irréprochable et leur service Qualité veille sur la traçabilité et les critères de pureté et de fraîcheur des huiles.
Depuis 1994, A L’OLIVIER aromatise des huiles d’olive dans le cadre d’un partenariat avec l’inventeur d’un procédé exclusif. Vingt ans plus tard A L’Olivier vient de mettre au point un nouveau procédé d’éco extraction. Plantes fraîches gorgées de saveurs et quantités généreuses sont les secrets de la réussite d’une gamme qui reste une référence sur le marché des huiles aromatisées.
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Fresh, sweet and hot garlic, fresh thyme from Provence give this olive oil flavor and character. It reveals a large number of preparations such as grilled meats, leg of lamb, grilled vegetables, mashed potatoes, chanterelle omelette. You can also pour a few drops on a goat cheese or dip a piece of country bread as an aperitif.
It is infused with the famous Provencal lemon from Nice . The microclimate at this location on the French Riviera creates ideal conditions for the cultivation of this delicious fruit which appeared in the Bay of Nice in the middle of the 15th century. We use the macerated zest to obtain this delicate, fruity and very slightly bitter oil.
We have extracted the natural flavor of the Périgord black truffle. It brings an exceptional aromatic power to this olive oil, which makes it a high quality ingredient : chestnut cream soup with foie gras balls, gourmet autumn salad, fresh tagliatelle.
Organic Toasted sesame oil from Mali.
This oil is produced from carefully selected Organic Sesame seeds. It is obtained by first mechanical cold pressing. This artisanal method is followed by filtration on paper ensuring low acidity and better preservation of aromas and nutrients.
Our basil olive oil is the result of maceration of fresh basil, picked in the height of the summer season to the best of its generosity, in extra virgin olive oil. Its intense flavor of freshly picked basil is ideal for seasoning with a tomato and mozzarella salad, goat cheese, pan-fried mullet or gazpacho.
That thyme, rosemary, lavender, marjoram… from Provence.There are so many! We have made a mixture to our taste, ideal for magnifying your grilled or simmered meats (beef, lamb, pork, poultry), for seasoning green and mixed salads.
Bordering on France, Spanish Catalonia is one of the major olive oil production regions. We pick up a small round olive called Arbequina which gives an oil of great finesse.
Ingredients: Alcohol vinegar, fig pulp, crystal sugar, apple pectinProvenance: France
Vinegar blends the sweetness of the fig with the acidity of the vinegar. It will be suitable for deglazing white meats, foie gras or mixed in the cooking juice of roasted figs.
You can also use it to season salads (mixed greens, arugula, lamb's lettuce) accompanied by duck breast, fresh fig wedges, parmesan shavings and a drizzle of olive oil.