Matured olives
Our monovarietal olive oils
Virgin olive oil
Extra virgin olive oil
Silver medal
Extra virgin olive oil
Gold medal
Extra virgin olive oil
Gold medal
Extra virgin olive oil
Silver medal
Olives of irreproachable quality, picked at full maturity, fermented for four to eight days in anaerobic conditions, causing the olive oil to lose its ardor by breaking its vegetal notes. They give an oil with rounder aromas, longer very fruity, with little bitterness.
The olive oil "Olives matured" reveals aromas of black tapenade, black olives, prune, cocoa, vanilla, evoking for some THE traditional taste.
“Olives matured” olive oil is perfect for raw vegetables, marinades and bread. It goes wonderfully with Provençal recipes such as ratatouille and pistou soup...
The olive oil “Olives matured” 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!
Our extra virgin and exceptional virgin olive oils
Monovarietal extra virgin olive oils
Like the wines of Burgundy, we wanted to decline the concept "one closed - one wine" with the olive tree with the realization monovarietal olive oils. Thus, each variety of olives gives birth to an oil and only one which, like wine, has its own flavor, ardence and fruitiness.
Just like wine, the taste and character of our olive oils depend on several factors: Of course the variety of the olive itself but also the nature and quality of the soil, the method of cultivation, the climatic conditions , the quality of the harvest, the know-how of the miller and the storage conditions.
Feel and appreciate the so particular typicality of each variety it means rediscovering the original taste of the products and helping to restore them to their former glory. Oliv&sens takes care in its manufacturing principles to supply only irreproachable raw materials from which we offer exceptional products.
Our olive oils come from Gard, Aglandau, Bouteillan, Picholine and Négrette varieties. They each have their flavor, ardor and fruitiness, to make you discover a diversity of aromas that will sublimate your dishes.
We offer 5 variations allowing you to discover a diversity of aromas to delight the preparations: our 4 Extra Virgin monovarietal olive oils as well as our “matured olives” Virgin olive oil are available in 25 cl and 50 cl bottles.
“100% French olive oil”
Oliv&sens benefits from the use of the mention " 100% French olive oil developed by the Federation of Olive Oils, which guarantees that our oils come from French olive groves, crushed and bottled in France.
Our products are controlled by ITERG, an independent body authorized by the Comité Oléicole International. Thus, each of our olive oils benefits from an analysis which certifies its compliance with its trade name.
GOLD and SILVER MEDALS at the “Japan Olive Oil Prize”
We took part for the first time in the prestigious Japan Olive Oil Prize 2022 international competition. By submitting our Extra Virgin olive oils to a jury of experts from all over the world, we won four medals for our four olive oils in the first year. extra virgin olive:
- 2 gold medals for Négrette and Bouteillan
- 2 silver medals for Aglandau and Picholine
We also win the title “ BEST OF FRANCE » rewarding our Négrette extra virgin olive oil as Best French olive oil in the world presented during the competition.
In 2 years of existence, we have risen to the rank of the best French olive oils in the world and let's enter the world of the Great Houses who work for the excellence of French gastronomy.
The Chef Ambassadors of Oliv&sens
Testimony of Chef Christophe Carlier, Executive Chef of Maison Têtedoie – Lyon
“Oliv&sens olive oils have such richness, such aromas that it is combined with the main element of the dish. It is rare to find the typicality of each variety of olive to this extent.
The first time I tasted Goût à l'ancienne, it literally exploded in my mouth. I think I will remember it all my life. She has so much taste, aroma…it's crazy, she's crazy!”
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Testimony of Chef Clément Lopez, Chef of the bistronomic restaurant L'Artichaut – Lyon
“Oliv&sens olive oils remind me a bit of wine with single grape varieties. Like Burgundy or the Rhone Valley...you can really feel the difference between each variety of olive, with, as with wine, different lengths in the mouth.
In Oliv&sens olive oils, you can really feel the freshness of the oil with, for the Bouteillan, a herbaceous side which really surprised me and which I loved in the same way as the Aglandau which is finer with its more lemony notes.”
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Testimony of Chef Quentin Thévenard, Pastry Chef of the Imperial Palace Restaurant – Annecy
“A great meeting with Oliv&sens, who came to introduce me to their olive oils, which were also a great discovery. Olive oils with character, finesse and different aromatic flavors depending on the variety.
A special mention for Olives Maturées olive oil which was one of my favorites and which immediately inspired me to highlight one of my desserts, around an oil ice cream of olive.”
A singular universe entirely dedicated to the excellence of French production.
Our olive oils are found in the kitchens of great Chefs, among others among the following restaurants:
- The Tetedoie House (Lyon 5)
- The Relais Bernard Loiseau (Saulieu)
- Mr. P. (Lyon 2)
- Burgundy by Matthieu (Lyon 2)
- Market Day (Lyon 6)
- The Artichoke (Lyon 2)
- Bergamot (Lyon 7)
- Amber's table (Lyon 2)
- The Augustinian Workshop (Lyon 1)
- The Jade table (Sourcieux-les-Mines)
- The Balthaz'art (Lyon 4)
Oliv&sens selected by the Chefs in 2023 member of the association Le tour des terroirs
