Oliv&sens, elected best French olive oil in the international competition 'Japan Olive Oil Prize 2022'

French olive oils multi-awarded at the Japan Olive Oil Prize 2022
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100 Made in France

Handcrafted logo

100  artisanal

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100  Natural

Our olive oils
sublimate the dishes
starred restaurants!
Patrick bertron
Relais Bernard Loiseau

Our olive oils sublimate the dishes of great starred chefs!
Christophe Carlier, Christian Tetedoie
Tetedoie House

Oliv&sens olive oil in a sweet recipe by pastry chef Quentin Thévenard at the Imperial Palace in Annecy

Oliv&sens
French monovarietal olive oils and spreads


Oliv&sens offers you a trip to the land of olives with a range ofexceptional single-variety and spreadable olive oils « 100% Made in France, 100% Artisanal, 100% Natural ».

  • Gold and Silver Award-winning Olive Oils – Best French Olive Oil in the World

Oliv&sens is today five extra virgin French monovarietal olive oils, including an old-fashioned Taste olive oil (dark fruity), as well asa color chart of around twenty spreads that are available throughout the seasons. From the outset, our olive oils have conquered many starred chefs. The range of monovarietal olive oils has been awarded with two gold medals and two silver medals at one of the most prestigious competitions in the world, the Japan International Olive Oil Competition (JOOP 2022), raising them to the rank of best olive oils in the world.

Oliv&sens Négrette olive oil was also voted “BEST French olive oil” at the Japan International Olive Oil Competition (2022)

  • Exceptional spreads

From spring and summer vegetables to autumn mushrooms, ending with confits for the winter. The recipes are developed in a spirit of sharing with friends and chefs and then cooked in an artisanal way. Rich in raw materials, without additives, colorings or preservatives in order to preserve their subtle and authentic flavours.

Our olive oils and spreads are naturally part of an eco-design approach with fully recyclable containers and packaging.

The olive tree offers the best, Oliv&sens draws the quintessence from it.

Myriam & David

Our monovarietal olive oils


Monovarietal olive oil - selected Epicures

Monovarietal olive oil - selected Epicures


Virgin

Monovarietal olive oil - silver medal

Monovarietal olive oil - silver medal


Extra Virgin

Monovarietal olive oil - gold medal

Monovarietal olive oil - gold medal


Extra Virgin

Monovarietal olive oil - gold medal

Monovarietal olive oil - gold medal


Extra Virgin

Monovarietal olive oil - silver medal

Monovarietal olive oil - silver medal


Extra Virgin

Olives of irreproachable quality, picked at full maturity, fermented for four to eight days anaerobically, causing the oil to lose its ardor by breaking its vegetal notes. They give an oil with rounder aromas, longer very fruity, with little bitterness.

Goût à l'ancienne olive oil reveals aromas of black tapenade, black olives, prune, cocoa, vanilla, evoking for some THE traditional taste.

The old-fashioned taste is perfect for raw vegetables, marinades and bread. It goes wonderfully with Provençal recipes such as ratatouille and pistou soup...

Goût olive oil has been selected to compete at the Epicures 2022 in Paris.

Silver medal at the “Japan Olive Oil Prize (2022)” competition

The Picholine variety, emblematic of Gard, owes its name to the Picholini brothers who invented, in the 18th century, a preparation allowing table olives to lose their bitterness. Smaller and more bitter fruits are picked later at the veraison stage (change from green to purple).

Big, fleshy, elongated and pointed, the Picholine is widely used in table olives.

Both in the nose and mouth, Picholine diffuses aromas of tomato, yellow plum and artichoke.

It is a fruity oil, smooth, round in the mouth, with a taste of artichoke, a hint of bitterness and ardence.

Picholine olive oil goes perfectly with cold fish, grilled vegetables, red meat, sauces and salads.

Gold medal and elected “Best olive oil from France in the world” at the “Japan Olive Oil Prize (2022)” competition.

Known since the 18th century and originating from the Gard region in France, this variety of small black olives is one of the earliest varieties.

In the nose, Négrette gives a golden and sweet oil with ripe fruitiness.

In the mouth, Négrette presents tones of hazelnuts or almonds,slightly liquorice and vanilla with a fine length in mouth and a slight peppery aftertaste.

This olive oil is ideal on salads, raw vegetables or steamed vegetables, as well as on fish and meat carpaccios. Négrette also goes well with goat cheese and bread.

Thanks to its aromas of vanilla and liquorice, Négrette goes well with strawberries, homemade whipped cream and vanilla ice cream!

Gold medal at the “Japan Olive Oil Prize (2022)” competition

This olive whose name Bouteillan means “whose fruits of which are arranged in clusters” native to the region Haut-Var in France.

On the nose, Bouteillan olive oil has citrus and lemon aromas. In the mouth, we find notes of green banana with a long peppery finish.

It is a fine, vegetable, herbaceous oil, bringing a great freshnesswith an impression of biting into cut grass.

Bouteillan olive oil goes well with raw vegetables, sautéed vegetables, pasta, potatoes, rice and fatty fish, as well as… chocolate!

Silver medal at the “Japan Olive Oil Prize (2022)” competition

Aglandau is the most widespread variety of olives in Southern France. Adapted to rocky and calcareous soils, Aglandau produces an oil that keeps remarkably well thanks to its high polyphenol content.

This low-yielding variety gives a typical fruity green, tonic and harmonious oil.

In the nose, Aglandau oil is very fragrant, balanced and fresh, marked by aromas offlowers, fresh aromatic herbs and citrus fruits. Long and expressive in mouth, Aglandau oil presents tones of artichokes or almonds and a pronounced peppery finish.

It is a very fine oil, fragrant, balanced, and fresh in the mouth.

Aglandau goes perfectly with salads, cold starters, vegetable soups, ready meals, poultry and cheese. It can also be used in pastries!