Basil oil over burrata. Rosemary oil for crispy oven-roasted potatoes. Fig vinegar with goat cheese and walnuts. Raspberry vinegar in a sauce for roast duck.
And then there’s lemon, yuzu-mandarin, mango, tapenades, eggplant, and the black olives from Nyons.
A L’Olivier is one of those brands where you start with one bottle – and pretty quickly find yourself wanting to know what else there is to discover.
For us, for example, the basil oil is an absolute favorite. Now that it’s autumn, the rosemary oil is moving into the spotlight. And at the latest when fig fruit vinegar meets creamy goat cheese or raspberry fruit vinegar accompanies a duck sauce, you realize: vinegar and oil can be incredibly exciting in the kitchen.
A L’Olivier has been working with olive oil for over 200 years, developing an entire world of classic and infused olive oils, fruit vinegars, and Mediterranean specialties.
We’ll take you through our favorite A L’Olivier products – and naturally, we’ll share what we would serve them with.
What to expect in this article
- A L’Olivier: over 200 years of love for olives, plants & flavors
- Basil, rosemary, lemon & co.: which oil goes on your plate?
- Fig for the cheese platter, raspberry for duck: fruit vinegar can do more
- Olives, tapenades & Mediterranean treats for the apéro
- Discover A L’Olivier at Great Taste
A L’Olivier: over 200 years of love for olives, plants & flavors
The story of A L’Olivier begins in 1822 in Paris with a selection of olive oils. Today, the French workshops are located in Carros near Nice, among other places – and the former olive oil specialist has long since become a whole Mediterranean world of indulgence.
What interests us, however, is less the dates and more what runs through this long history: olives, plants, and taste.
A L’Olivier works with olive oil experts who taste, analyze, and blend oils. Batches are traced and sensory-tested, and the assortment also includes oils with protected designations of origin as well as organic products. At the same time, the house is always looking for new ways to bring the aromas of herbs, fruits, and other plants into its products.
Almost like perfume – just for eating
We find the production of infused olive oils particularly fascinating.
A L’Olivier has developed its own eco-extraction technology for this purpose. The goal: to preserve the natural aromas of the plants used as authentically as possible. The producer describes its philosophy beautifully with the idea of capturing the taste of a freshly harvested plant from the field to the plate.
This is reminiscent of enfleurage in the world of perfumery: there, they try to capture the scent of a plant.
At A L’Olivier, it’s about basil, rosemary, lemon & co. – and in the end, the aroma doesn't end up on the skin, but on the food.
And that brings us to the part we enjoy most.
Basil, rosemary, lemon & co.: which oil goes on your plate?
If you have previously filed flavored olive oil under "good for a salad," you can feel free to think a bit bigger.
At A L’Olivier, the world of infused oils ranges from basil and lemon to garlic, herbs of Provence, or piment d'Espelette.
And each one opens up different possibilities in the kitchen.
Basil oil: our bestseller for pasta, burrata & co.
The basil oil from A L’Olivier is a bestseller for us, and for good reason.
Slice tomatoes, place burrata on top, drizzle with basil oil, add a little sea salt – done. We love it just as much over pasta, grilled vegetables, or tomato soup.
Especially with simple dishes, you notice how practical a good flavored oil is: you don't need fresh basil in the house, nor do you have to mix a pesto. The bottle is ready when the dish could use that specific green, Mediterranean accent.
Rosemary oil: bring on the potatoes, pumpkin, and oven vegetables
As soon as it gets cooler outside, the rosemary olive oil from A L’Olivier gets its big moment.
Bake small potatoes in the oven until crispy and add the rosemary oil only afterwards. A bit of fleur de sel. Done.
Or roast a tray with pumpkin, carrots, onions, and potatoes and season with rosemary oil just before serving.
And with Sunday chicken? Absolutely.
Silvie's tip: I like adding flavored oils at the very end over warm dishes. Especially with rosemary, the fragrance really comes into its own.
And if you prefer it fresh, spicy, or surprising?
Then it's worth browsing through the other A L’Olivier oils.
Lemon oil adds freshness to fish, vegetables, or salads. Piment d'Espelette is exciting when you want to add a bit more heat. And of course, there are classic olive oils for those who first want to taste the olive itself.
A L’Olivier offers, among others, AOP olive oils from French growing regions such as Haute-Provence, Nyons, and Vallée des Baux-de-Provence.
We also have one of these in our assortment: our AOP olive oil from centuries-old trees in Provence. It hardly needs any staging – good bread, a little fleur de sel, or a plate of roasted vegetables is perfectly sufficient.
→ Discover all A L’Olivier olive oils
Fig for the cheese platter, raspberry for duck: fruit vinegar can do more
Now we come to a product world that we believe is far too often underestimated: fruit vinegars.
Because anyone who only thinks of green salad is missing out.
The fruit vinegars from A L’Olivier contain an average of more than 35 percent fruit. The assortment features very different flavor profiles – and in our shop, the selection ranges from classics like raspberry and fig to combinations like yuzu-mandarin.
The exciting part is the interplay between fruit and acidity. And that works for so much more than just the salad bowl. Depending on the variety, we recommend fruit vinegars for cheese, fish carpaccio, cocktails, or for deglazing and refining warm dishes.
Fig fruit vinegar: one autumn salad, please
The fig fruit vinegar from A L’Olivier belongs in this beautiful autumn season for us.
Place lettuce on a large platter, distribute fresh figs or pear slices on top, add goat cheese, and toast a few walnuts.
For the dressing, combine fig fruit vinegar with olive oil and drizzle over the salad.
Creamy cheese, crunchy nuts, sweet fruit, and the acidity of the vinegar – that is exactly how an autumn salad should taste.
And if you don't feel like a salad? Put the fig vinegar out on a cheese platter. Especially with stronger or creamier cheeses, the combination is quite a treat.
Raspberry fruit vinegar: time for duck
The raspberry fruit vinegar from A L’Olivier might look like summer at first glance with its deep red color. But in autumn, we certainly wouldn't hide it at the back of the cupboard.
Our culinary daydream: crispy roast duck, a fruity-tart raspberry sauce, red cabbage, and lovely napkin dumplings.
Let the duck rest after roasting and deglaze the pan drippings with a little raspberry fruit vinegar. You can make a sauce from this where the raspberry provides a beautiful counterpoint to the hearty meat.
Beetroot, goat cheese, and walnuts also pair wonderfully with the fruity notes.
Give it a try: Next time you make a sauce for duck or other hearty meat, grab the raspberry instead of the usual vinegar. It's exactly for these kinds of small kitchen experiments that we love fruit vinegars.
And then there's mango, yuzu-mandarin & co.
Fig and raspberry fit beautifully into our autumn kitchen. But they show only a part of the assortment.
Yuzu-Mandarin brings a completely different, citrusy-exotic direction. Mango plays with tropical fruitiness. There are also other varieties that show how far you can stray from classic wine vinegar in terms of flavor.
This is probably the best way to approach fruit vinegars: Don't ask, "What do I need vinegar for?" but rather, "Which combination do I want to try today?"
Fig and cheese? Raspberry and duck? Yuzu for something fresh?
Suddenly, the vinegar bottle doesn't look so boring anymore.
→ Discover A L’Olivier fruit vinegars
Olives, tapenades & Mediterranean treats for the apéro
And then A L’Olivier has another side that we definitely don't want to leave out.
Apéro.
Because besides oil and vinegar, the house's assortment also includes Mediterranean specialties – including savory tapenades, eggplant preparations, and olives.
You don't need an elaborate menu at all.
Slice good bread or toast it briefly, open a few jars, add cheese, pour wine – and the evening can begin.
We find the black AOP olives from Nyons particularly lovely. They are naturally fermented and have a soft, fruity-earthy aroma. At Great Taste, we like them pure for the apéro, with cheese, or as a supplement to Mediterranean dishes.
Add a tapenade on toasted bread – and we are quite content.
The tapenade with sun-dried tomatoes from A L’Olivier is another one of those jars you like to have in the cupboard for spontaneous guests: on crostini, as a dip, or even to season a sauce.
And A L’Olivier itself shows how far this apéro world extends: the collection includes black and green olive tapenades as well as eggplant specialties.
This is France as we like it: bread on the table, several jars open, and everyone trying a little bit of everything.
→ Discover Mediterranean specialties for your apéro
Discover A L’Olivier at Great Taste
Perhaps this diversity is exactly what is so beautiful about A L’Olivier: there isn't one specific product you have to start with.
For us, the basil oil has long been one of the bestsellers – for burrata, pasta, tomatoes, and everything that demands a touch of the south. In autumn, the rosemary oil moves to the front: for potatoes, pumpkin, chicken, and oven-roasted vegetables.
The fruit vinegars from A L’Olivier are for anyone who loves playing with sweet, sour, and savory. Fig with goat cheese and walnuts. Raspberry for roast duck. Yuzu-mandarin when it needs to be fresher and more surprising.
And if you prefer to discover olive oil in its purest form, you will find selected AOP olive oils from France at A L’Olivier – or you can make yourself comfortable with olives, tapenade, and toasted bread for an apéro.
Maybe you start with an old favorite. Maybe with a bottle you have never tried before.
