SiteWeb-SavoirFaire-RVB-335x1024Our know-how: our profession


1 – Sourcing.FotoliaComp_46890541_N6zHgBkwmnqLAP2H8sRyiJ98m3GartL5

The main task of A L’Olivier remains
the meticulous selection process of its olive oils…

 In 1822, Eugène Popelin founded A L’Olivier in Paris to offer quality Provencal oils to the capital’s inhabitants. He therefore developed the procedure still in use today. All year round we scour the Mediterranean basin, finding the best vintages to offer to our clients. Our committee of expert tasters ensure that our source materials are of impeccable organoleptic quality. The traceability, purity and freshness of all the oils under the A L’Olivier name are all then watched over by our quality control team.

2 – Aromatisation. Since 1994, A L’Olivier has been working closely with the inventor of an exclusive process.Twenty years later A L’Olivier has just developed a new process of green extraction of natural products. The secret behind the market’s most sought-after range of infused oils lies in the generous amounts of fresh and flavoursome plants. Amongst the aromatic oils, the olive oil with fresh basil remains the spearhead product.

3 – Production. Avec le temps, A L’OLIVIER a acquis, soit par croissance externe soit par le développement de compétences en interne, un savoir faire en fabrication. Today, the mill at Poitou makes virgin nut and seed oils from locally sourced goods, some of which are produced using organic methods. Sauces and other specialities are made in our workshops in Provence.

4 – The delicatessen. In 1932, Georges Blanvillain opened his first delicatessen in Cholet. Coffee was freshly roasted in the shop and blends were made on demand, wines were blended to create delicious cuvées and the regulars were always greeted with wholehearted and friendly advice. His grandchildren kept up this reputation for quality. When the A L’Olivier company DNA met with the heritage of the Blanvillains it was a match made in heaven: the company now has five shops under the name A L’Olivier. 

PARIS 4th arrondissement : 23, rue de Rivoli: the starting point.
NICE, Marché aux Fleurs : the Mediterranean anchor.
CANNES, zone piétonne : the red carpet.
LYON 6th arrondissement : the enthusiasm and the passion.
BRIVE : the epicurean at the service of taste.

To find out more about our history…

Copyright © A l'Olivier / web: Com' by AVM - Marc Giordanengo / Photographie : Aurélie Jeannette & Anthony Lanneretonne
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