Oliv&sens gold and silver medalist at the international olive oil competition in Japan

A concentrate of emotions
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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

Têtedoie starred chef and Oliv&sens olive oil
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
A few spreads for the aperitif and an exceptional olive oil for summer dishes

French monovarietal olive oils and spreads

Oliv&sens invites you to find the best of the olive world with a range ofexceptional single-variety and spreadable olive oils « 100% Made in France, 100% Artisanal, 100% Natural ».

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 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 flavors.

Right from the start, 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 the Japan International Olive Oil Competition (JOOP 2022), raising them to the rank of the best olive oils in the world.

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

Monovarietal olive oil


Monovarietal olive oil

Monovarietal olive oil

Extra Virgin

Monovarietal olive oil

Monovarietal olive oil

Extra Virgin

Monovarietal olive oil

Monovarietal olive oil

Extra Virgin

Monovarietal olive oil

Monovarietal olive oil

Extra Virgin

Olives picked at full maturity, fermented from four to eight days in anaerobic conditions making the oil lose its ardor by breaking its vegetal tones It gives an oil with rounder, longer aromas of cocoa, vanilla, candied olivesbeing for some THE traditional taste. Because its olives have undergone fermentation, the Goût à l’ancienne (Old-fashioned taste) oil cannot obtain the ‘Extra Virgin Olive Oil’ classification. It is therefore automatically classified ‘Virgin Olive Oil’.

This olive oil is blended by our milliner which selects olives of various varieties to compose a very fruity oil, with little bitterness.

In the mouth, this olive oil very fruity reveals aromas of black tapenade, black olives, prune.

Goût à l’ancienne olive oil is perfect for raw vegetables, marinades, pasta, rice and potatoes. It goes wonderfully with Provencal recipes such as ratatouille and Pistou soup...

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

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

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

Large, fleshy, elongated and sharp, the Picholine is very common in table olives. Its oil is very rich in antioxidants and keeps very well.

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 at the “Japan Olive Oil Prize (JOOP 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 vanilla and liquorice aromas, Négrette olive oil is ideal with strawberries, homemade whipped cream and vanilla ice cream!

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

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

In the nose, Bouteillan has citrus and lemon aromas. In the mouth, it has tones 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 (JOOP 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!