News

2016 olive oil, an exceptional vintage

After a difficult year in 2015, with low production because of an olive fly infestation, the 2016 olive oil is expected to be outstanding !

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Lamb shank, polenta and Haute-Provence olive oil

Lamb is featured this month, as the Easter tradition demands. We wanted to marry the flavours and influences from the Southern Alps with the Mediterranean with this lamb shank recipe (order this in advance from your butcher), combined with our Taggiasca d’Italie and Haute-Provence AOP olive oils.

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Kitchen Breakthrough : Sardinian fillet of sea bass, fennel & pink peppercorn olive oil

Here is the new Kitchen Breakthrough recipe from Chef Keisuke : Sardinian fillet of sea bass with fennel & pink peppercorn olive oil. The surprise is in how simple it is! A fish cooked in the cooking water for small Italian pasta shapes, as in minestrone, and seasoning using fennel and pink peppercorn olive oil, […]

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The A l’Olivier Paris Store

After its conversion at the end of the year, our regular customers were able to (re)discover our A l’Olivier Paris store for the holidays ! A gust of wind from the south bringing a fresh look, from the façade to the oil counter. Find out more about the A l’Olivier Paris premises, at 23 rue […]

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Kitchen Breakthrough : Pan-fried scallops with mango vinegar

Here is the new Kitchen Breakthrough recipe from Chef Keisuke : “Pan-fried scallops with mango vinegar“. A simple and refined way to pep up scallops ! A deglazing tip using mango vinegar, which is also suitable for cooking prawns or white fish.

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The olive wood artisan

Today we are profiling today we are profiling a jewel of French craftsmanship and unique expertise: sculpting olive wood to make decorative objects and “unusual” kitchen utensils, which you can find in our stores. Welcome to Dubosq et Fils in Tourrettes sur Loup, at the heart of the workshop, at the heart of olive wood.

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Recipe : Gâteau des Rois with olive oil

The queen of the feast of the Epiphany in Provence, the crown or “gâteau des rois” arrives on our tables on 3 January. This year, why not replace the traditional frangipani cake with this homemade brioche flavoured with delicious orange flower and sunshine. For the greatest pleasure of your (and our) taste buds, we have […]

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This winter, bring black truffle olive oil into your dishes

The black truffle season has started! The Perigord and Provence truffle markets are getting excited as the holidays approach. It is the ideal season to taste this “black gold”, but prices are rocketing and it is becoming difficult to find any for the holiday table. Fortunately, our black truffle olive oil enables you to give […]

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Vinegar pearls enter the dining room for the Festive season

The festive season meals are coming up… Vinegar pearls are ideal for a simple touch of originality that will make its mark with your guests. Here are a few ideas for flavour combinations for your festive menus.

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Kitchen Breakthrough : fricassee of mushrooms with black truffle oil

Here is the new Kitchen Breakthrough recipe from Chef Keisuke: “Fricassee of mushrooms with black truffle oil“. A little something to give you some good seasonal ideas for your festive menus !

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