Oliviers&Co.'s unparalleled standards of quality make our - O&Co

Oliviers&Co.’s unparalleled standards of quality make our company a place of 

predilection for all food lovers around the world. 

Thanks to our twenty chefs, 2011 will reinforce our leadership in culinary creations. 

Once again, we are going to offer a wealth of olfactory and gustatory experiences. This 

year’s olive oil selection is the largest since Oliviers&Co.’s creation. Thirty of the most 

remarkable Mediterranean orchards are waiting to seduce your palate. 

Our passion is to offer you hapiness through a culinary voyage of discovery with our 

selection of oils and unique recipes. Experience with us the radiant Tuscany, the 

venetian charm, the Mediterranean blue sea and the pristine white of its limestone 

coasts… 

Welcome to Oliviers&Co., a world of excellence and beauty, a sophisticated universe 

of culinary discoveries. 

US: 1 877 828 6620 (toll-free number) / www.oliviersandco.com

US: 1 877 828 6620 (toll-free number) / www.oliviersandco.com 

Throughout the world, 4 to 5 kg 

of olives produce 1 liter of oil. 

For the Oliviers&Co.’s selections, 

between 10 to 12kg of olives produce 1 liter of oil.

One cannot produce a great olive oil by simply harvesting flawless 

olives. Harvesting the olive at three-quarter of its physical maturity 

is the finest producer’s secret! To taste wonderful, most stone fruits 

are picked at their optimal ripeness. For example, to be edible a 

peach or apricot must be picked when the skin color reaches its 

optimal stage, this will guarantee the appropriate sugar concentration 

and perfect aromatic richness. 

For olive oil, it is somewhat more complicated because the aromatic 

maturity doesn’t go hand in hand with the physical aspect. At the 

beginning of its growth cycle, the olive has a soft whitish skin that 

will evolve to light green and leafy green, then under the effect of 

the sun the pigmentation changes again and become more or less 

purple, and eventually reaches a dark red or black coloring by the 

end of the cycle. Each olive tree varietal has its own growth cycle. 

The soil and the type of climate will significantly influence the 

aromatic potential of the future oil. 

The vast majority of exceptional quality olive oils are made from 

green olives whose perfect maturity is reached when the lenticels on 

the surface of the skin are fully developed. The outstanding grand 

crus from Tuscany are usually harvested when the olive is green and 

the flesh doesn’t detach easily from the pit. 

Olive Oil 

Oliviers&Co. Grand Cru 

Unfortunately, most of the olive orchards throughout the 

Mediterranean are harvested too late; the slight physiological overmaturation 

generates the loss of large amounts of complex aromatic 

molecules and a great degradation of polyphenols. When the olives’ 

physiological maturity reaches the black epicarp stage, the quality of 

the oils is often soft and neutral. These methods are particularly 

popular among olive producers for their high yield and are the 

source of non-vintage olive oils found primarily in supermarkets. 

Like wines, olive oil of exceptional quality is rare and expensive. 

Consumers wishing to purchase true Grands Crus must look for the 

following information on the bottle: 

Producer or mill: Fattorie di Galiga e Vetrice - Gualberto Grati 

Origin: Pontassieve-Chianti Rufina, Tuscany, Italy 

Date of harvest: October 2009 

La commune où est située le verger : Pontassieve-Chianti Rufina 

Olives: Frantoio 90%, 5% Pendolino et 5% Moraiolo 

Batch or vat number: Vetrice 

All bottles or tins that do not clearly include these details cannot 

guarantee their traceability and are not oils of superior quality. 


3

4 

There are four olive oil categories, 

only the first two are recognized at O&CO.: 

Olive Oil Classification 

according to Oliviers&Co. 

The rarest: Grand Cru Exceptional 

This applies to a handful of exceptional orchards, in which the 

ecosystem is perfectly adapted to the olive tree (quality of the soil, 

exposition, climate, as well as the work of the producer). 

These Grand Cru terroirs are exclusively located in Tuscany. 

Available in the range of Rameaux d’Or. 

Terroirs of Superior Quality: Grand Cru 

These oils are produced in geographical areas perfectly adapted to the 

olive tree. The orchards must be specifically identified. In general, 

they are clearly defined properties of superior qualities, located in 

areas of appellations already branded as AOC, IGP, or other AOP. 

Available in the range of O&CO.Grand Cru oils, Reserved Harvest 

oils and Everyday use oil. 


The Premier Crus 

These oils come from defined areas; they usually come from AOC, 

IGP or AOP regions; however there is no specific identification of the 

exact orchards’ location that were included in the composition of the 

olive oil batch or cuvee. 

The Second Crus 

These are standard quality olive oils produced from high yielding 

orchards that are generally irrigated. The orchards can be as large as 

hundreds of acres (sometime thousands) and yield great quantities of 

oil per tree; they guarantee high productivity in oil extraction. The 

oils often come from large cooperative mills, primarily in Spain but 

also in Tunisia, Greece and Turkey. 

The category represents 90% of the world production commercialized 

through mass distribution. 

Important: Grand Cru Exceptional, Grand Crus and Premier Crus must 

imperatively include the harvest date on the bottle. If it is omitted, the oil is 

downgraded to Second Crus.

PORTUGAL 

SPAIN 

Map of O&CO’s olive oil. 

FRANCE 

ITALY 


CROATIA 

GREECE 

5 

TURKEY


The 

Rameaux 

d’Or 

Collection 

Bottle 500 ml / 16.8 fl oz.

The Rameaux d’Or are grand cru oils issued from exceptional orchards, exclusively located in Tuscany. 

ITALY, TUSCANY 

GALIGA E VETRICE [1] 

Producer: Gianfranco Grati 

Origin: Pontassieve-Chianti, Rufina, Vetrice orchard 


Olives: Frantoio, Moraiolo, Pendolino 

Limited edition: 7000 liters – Tank Vetrice 

Characteristic: grassy 

Texture: intense & fluid 

The Pontassieve is an exceptional olive 

terroir and its jewel comes from the small 

Vetrice plot. The orchard, flanked at an 

altitude of 280 meters on one of the growing 

region of Chianti Rufina typical soil (the 

Galestro), allows the Frantoio olive trees to 

flourish in the Tuscan landscape. 

PORTUGAL 

FRANCE 

AZIENDA AGRICOLA MONTE [2] 

Producer: Gianfranco Grati 

Origin: Pontassieve-Chianti, Rufina 

ITALY 



4 1, 2 

5 

Limited edition: 3000 liters, Tank Monte – Batch 4 

3 6 



In Pontassieve, ESPAGNE close to Florence, 

the Monte orchard is hovering at an altitude 

of 400 meters. The olives, harvested as early 

as October 20, are brilliant green as if the 

trees were covered with precious emeralds. 

Pressed as soon as they are harvested, the 

Frantoio olives release their sap redolent of 

heady scents. A treasure. IL FORNACINO [3] 

Producer: Lidia Saletti 

Origin: Pontignano-Castelnuovo, Berardenga 


Olives: Correggiolo, Frantoio, Leccino, Moraiolo 

Limited edition: 3000 liters – Batch 1 



Finesse and class define this oil with 

character that symbolizes perfectly the 

nobleness of the Sienna terroir. Once again, 

one of the top 10 best olive oils from the 

2011 harvest. 


7 

GRÈC

8 

The Rameaux d’Or Collection 

TENUTA DI GHIZZANO [4] 

Producer: Ginevra Venerosi Pesciolini 

Origin: Ghizzano di Peccioli – Pisa 

Date of harvest: November 2010 

Olives: Frantoio, Leccino 




Just few kilometers from Pisa, you’ll find an 

exceptional orchard, a masterpiece to be 

savored. The hill of Ghizzano holds a unique 

clay soil of remarkable quality. In a great 

vintage year, this terroir produces one of the 

finest 10 Tuscan oils in the world!!... In 

addition, the merlot grapes growing on this 

soil produce particularly delectable wines. 

CASTELLO DI POPPIANO [5] 

Producer: Conte Ferdinando Giucciardini 

Origin: Montespertoli – Florence 


Olives: Frantoio, Moraiolo 




One needs a leader, a blue print, an example 

to follow... At its apex, Poppiano is possibly 

the best olive oil in the world! When it 

reaches the level of exquisite finesse of the 

2010 harvest, only 2 or 3 Tuscan batchs can 

perhaps claim a share of the podium’s highest 

step. We are honored to share this most 

sublime delicacy, just as Romanée Conti, 

Château Latour or the exclusive Petrus are 

the jewels of the viniculture. 


TENUTA DI COLTIBUONO org [6] 

Producer: Roberto Stucchi Prinetti 

Origin: Albereto, Commune di Cavriglia, 

Provincia di Arezzo 


Olives: Frantoio, Leccino, Maurino, Pendolino, 

Leccio del Corno 

Limited edition: 1000 liters – Batch 8 Albereto 



Another Tuscan star. This batch from the 

House of Coltibuono comes from an orchard 

located at an altitude of 500 meters in a place 

called Albereto, part of the town of Caviglia. 

When the producer’s passion meets a perfect 

ecosystem for the olive tree, a nectar is born. 

Taste this olive essence and feel the 

nobleness of the highlands of Arezzo.


9


The 

Grand Cru 

Oils 

Bottles 500 ml/16.8 fl oz & 250 ml/8.4 fl oz.

ITALIE 

RQUIE 

Certified by Oliviers&Co., the selections labeled Grand Cru are the perfect expression of some of the most 

beautiful Mediterranean terroirs. In the tradition of the finest wines, we bottle them, so that, they can be discovered 

by all. 

1 

CROATIA 

CROATIA, GRAND CRU OIL, 500 ml (16.8 fl oz) 

VERALDA, ISTRIA [1] 

GRÈCE 

Producer: Luciano Visintin 

Origin: Balbia – Istria 


Olives: Leccino, Bianchera 


Characteristic: floral 

Texture: sweet & silky 

The limestone of Balbi in Croatia can do 

wonders and this splendid lot from the 

Veralda mill is the best evidence. This rare 

and delicious oil combines a velvety texture 

with depth of flavors. 

FRANCE, GRAND CRU OILS, 

500 ml (16.8 fl oz) and 250 ml (8.4 fl oz) 

CHÂTEAU VIRANT : 

AOP AIX-EN-PROVENCE [2] 

Producer: Cheylan family 

Origin: Lançon de Provence – Bouches-du-Rhône 


• BATCH 4 : Olives: Salonenque 80%, Aglandau 20% 

Limited edition: 3000 liters 



• BATCH 6 : Olives: Aglandau 80%, Salonenque 20% 




• BATCH TURQUIE 10 : Olives: Aglandau 50%, Salonenque 50% 




These small lots produced on the estate’s 

orchards will delight fans of nuanced oils that 

oscillate between softness and character. 

One of the 10 best French oils of the year. 

MOULIN CASTELAS : 

AOP BAUX-DE-PROVENCE [3] 

Producer: Jean-Benoît Hugues 

Origin: Mouriès – Bouches-du-Rhône 


Olives: Aglandau, Salonenque, 

Limited edition: 6900 liters – Batches i8 10 11 10 



The Vallée des Baux and its garden, is a little 


corner of paradise where the olives offer a 

wide palette of wonderful aromas. Ripe 

apple, fresh pear, fresh cut-grass and a touch 

of almond, all of which makes this oil one of 

the many delicacies proposed by 

Oliviers&Co. The first kosher oil from 

O&CO. 

11 

DOMAINE DE MARQUILIANI : 

AOP CORSE [4] 

Producer: Anne Almaric 

Origin: Aghione, Mucchiete parcel – Upper Corsica 


Olives: 100% Ghjermana Casinca 




It’s always a pleasure to include in our 

collection a particularly outstanding lot from 

the beautiful landscapes of Corsica. The 

talented Anne Amalric is able to combine 

tradition and modernity. Her olive oil’s scent 

is reminiscent of its wild surroundings and 

asserts itself on the palate with character and 

elegance.

12 

The Grand Cru Oils 

DOMAINE SALVATOR : 

AOP HAUTE-PROVENCE [5] 

Producers: Sophie & Fréderic Pinatel 

Origin: Les Fougnarelles, l’Alonzo 

– Alpes-de-Haute-Provence 


• BATCH 102 : Olives: Aglandau 100% 




• BATCH 101 : Olives: Bouteillan 98%, Aglandau 2% 



Texture: rich & smooth 

Year after year, the Pinatel family improves 

on their small orchards and on the olive 

varietals specifically selected according to the 

type of soils. This year, they produced 

two exceptional lots: one made mostly 

with bouteillan olives and another from 

100% aglandau olives. Both will amaze you. 

CHÂTEAU DE PANISSE : 

AOC PROVENCE [6] 

Producer: Foron family 

Origin: Tarascon, Sagnon parcel 

– Bouches-du-Rhône 


Olives: Aglandau, Salonenque, Bouteillan, 

Verdale, Pendolino 

Limited edition: 2600 liters – Batch Panisse 



The Mas de Panisse is located at the western 

end of the Alpilles mountain range, south of 

Tarascon. The oldest part of the estate’s 

buildings dates back to the fifteenth century 

and was expanded in the sixteenth and 

eighteenth century. In the middle of 

hundreds of hectares of farmland, Mas de 

Panisse was surrounded in the early part of 

last century by vineyards. Today, it is a 

fifteen hectares olive orchard that is well 

exposed, aerated by the frequent mistral 

PORTUGAL 

wind, and meets the AOC criteria for the 

olive oils from Provence. Bernard and 

Pascale Foron have owned the estate for a 

few years to the delight of their four children, 

particularly their eldest son and co-owner, 

Antoine, who lives there with his family. He 

spends much of his free time caring for his 

trees, such as the Aglandau, the major variety 

on the orchard, but also 

Bouteillan, Salonenque, Verdale and 

Pendolino. A real passion for exceptional oil 

has taken root within this family that takes 

great pride in the quality of their oil... 


ESPAGNE 

FRANCE 

6 7 5 8 

3 2 

CHÂTEAU LES GARDIS : 

AOC PROVENCE [7] 

Producers: Caroline & Jérôme Texier 

Origin: Les Gardis, route de Cadenet, Lourmarin 

– Vaucluse 


Olives: Aglandau, Bouteillan, Cayon, Picholine 

Limited edition: 500 liters – Batch HO-2K10-03 



It is our duty to discover new talents and 

exceptional orchards in order to support all 

aspirations to perfection. Near Lourmarin in 

the Gardis locality, Caroline and Jérôme 

Texier deserve to have their lot introduced 

alongside with the greatest. 

4 

ITALIE 

TURQUIE

They passionately nurture their orchards 

planted at an attitude of nearly 500 meters, 

on the western side of the Provencal hills. 

Here the Aglandau olives grow on clay soil 

mixed with sandy silt. From this soil, 

emerges an oil that exudes delicious bouquet 

of ripe apple, pineapple, fresh cucumber and 

almonds. 

MOULIN DE L’OLIVETTE : 

AOC PROVENCE org [8] 

Chairman of the Cooperative: Christian Testanière 

Origin: Valensole, Bruno Payan orchard, 

Alpes-de-Haute-Provence 


Olives: Aglandau 80%, Bouteillan 20% 



This dynamic mill has set aside a small batch 

of olives from a particularly remarkable 

orchard. Oliviers&Co. is proud to support 

this small producer who is committed to 

creating products of excellence. 

SPAIN, GRAND CRU OIL, 

500 ml (16.8 fl oz) and 250 ml (8.4 fl oz) 

CASTILLO DE CANENA : ANDALUSIA [10] 

Producers: Rosa & Francisco Vano 

Origin: Cortijo Guadiana – Jaen 


Olives: Arbequina 100% 




The region of Jaen in Andalusia, and in 

particular the hills of Cortijo de Guadiana, 

bestows the finest attributes of the Arbequina 

olives. First comes a sweet scent of olive 

leaves and flowers, followed by a great 

smoothness on the palate with a pleasing dry 

note on the finish, as if to remind of the FRANCE 

aridity of its noble land. 

10 

SPAIN 


13 


ITALY, GRANDS CRUS, 500 ml et 250 ml 

AZIENDA AGRICOLA 

F.LLI FERRARA : ABRUZZO [11] 

Producer: Eugenio Ferrara 

Origin: Citta S. Angelo (Pescara) Abruzzo 


Olives: Leccino, Dritta 

Limited edition: 1000 liters – Batch 10 F 



I am pleased to be able to introduce in this 

year’s Oliviers&Co. collection an olive oil 

from Abruzzi. The landscape, climate and 

vegetation are sublime whether in the south 

around the Maiella National Park, or north in 

the Monti Sibillini, and the Monte del Lago 

central region. All are conducive to quality, 

pleasure and wild beauty; this small lot has 

all these regional qualities. 

CROATIE 

ITALIE 

FONTANA SAN GIOVANNI : 

CAMPANIE [12] 

Producer: Giuseppe de Falco 

Origin: Localita San Giovanni Buccino (Salerno) 


Limited edition: 5000 liters – Batch 2-5-4 

Olives: Leccino, Pendolino, FS17 


Texture: rich & smooth

PORTUGAL 

14 


FRANCE 

From this mythical orchard, an oil that 

speaks of Antiquity was born. Paestum is not 

very far... the best oil of the Campania 

province. 

AZIENDA DEL CARMINE : 

THE MARCHES [13] 

ESPAGNE 

Producer: Antonio Roversi 

Origin: Ancona, Localita del Carmine 


• BATCH 3 : Olives: 100% Leccino 




While the Frantoio lot astonishes the 

gourmet with its grace and strength, 

the Leccino lot stands out for its integrity, 

vigor, purity and very long finish. 

• BATCH 2 : Olives: 100% Frantoio 




A splendid olive oil that is powerful and 

creamy. Very fragrant with vegetal scents, its 

strength satisfies the palate at the first sip. 

ITALY 

20 

14 

13 

11 

17 

16 

19 

18 

15 

CROATIA 

IL CONVENTINO DI 

MONTECICCARDO : THE MARCHES [14] 

Producer: Mattia Marcantoni 

Origin: Via Giulio Turcato 4 Monteciccardo 


Olives: 100% Raggiola 




The admirable oils from Del Carmine offer 

the most perfect expression of the Ancona 

area in the Marches region. It just seemed 

fair to propose another delicious regional 

variation from an excellent orchard located 

further north toward Rimini, between Pesaro 

and the charming town of Urbino. Bon 

voyage! 


12 

OLEIFICIO COOPERATIVO 

« TRE COLLI » : MOLISE [15] 

Producer: Giovanni Perrotta 

Origin: Rotello (CB) – Molise 


Olives: Gentile di Larino, Rosciola di Rotello, 

Cellina di Rotello 


GRÈCE 

Characteristic: floral TURQUIE 


When the finest of the olive oils displays all 

the nuances of butter, velvety and soft, 

combined with the dietary virtues of nature’s 

gift… 

SOCIETA AGRICOLA MASCIO SRL : 

UMBRIA [16] 

Producers: Gioia Pinna e Giuseppe Giancarlini 

Origin: Zona DOP Umbria Colli Assisi Spoleto 


Olives: Moraiolo, Frantoio 




In an area between Trevi and Foligno, we 

found an orchard, mostly planted with the 

Moraiolo olives, which should afford the 

palate extraordinary sensations. It is a great 

satisfaction to be able to offer a small lot 

made from the Moraiolo varietal, an olive 

that is disappearing in favor of the Frantoio.

Take delight in its notes of artichoke, aromas 

of green tomatoes and sap of grass. All the 

beauty of Umbria, both wild and sound, is 

concentrated in this oil offered as an 

ointment for the senses. 

FRANTOIO DEL TRASIMENO : 

UMBRIA [17] 

Producer: Gianluigi Matturri 

Origin: Colli del Trasimeno - Umbria 


Olives: Frantoio, Moraiolo, Leccino, Dolce Agogia 




On St. Francis’ land, it is not easy to find an 

olive oil that can claim the same excellence 

as its Tuscan neighbors. But Mr. Matturri’s 

love for his olive trees achieves miracles. His 

orchard planted on the Trasimeno terroir 

delivers a wonderful olive oil that combines 

sweetness and spice, freshness and delicacy. 

A fire that does not burn! 

AZIENDA AGRICOLA RAVIDA : 

SICILY [18] 

Producer: Natalia, Patrizia, Nicoletta Ravidà 

Origin: Menfi 


Olives: Nocellara del Belice, Biancolilla 




A wonderful oil that is smooth, soft and 

sweet. You will find Sicily’s spirit and rich 

history expressed in this olive oil with a 

strong character. A gem of elegance. 

AZIENDA AGRICOLA MAURIZIO 

MARINO : SICILY [19] 

Producer: Maurizio Marino 

Origin: Vignazzi-Contrada Pirato 


Olives: Tonda Iblea 70%, Marmurigna 20%, 

Biancolilla 10% 




Sicily offers many facets and we are pleased 

to offer you the opportunity to discover a 

remarkable lot: a blend of mostly Tonda 

Iblea olives and a small percentage of 

Marmurigna. 


15 


Often these oils lack intensity because they 

are harvested later in the season. This small 

lot comes from an orchard, near Syracuse, 

perched at an altitude of 550 meters (a high 

altitude which is rare for olive trees). The oil 

is at the same time creamy, velvety and spicy, 

and has lovely aromas of freshly cut grass and 

green apple. 

AZIENDA AGRICOLA 

PRUNATELLI : TUSCANY [20] 

Producer: Nicoletta Bati 

Origin: Pontassieve, Chianti Rufina, 






Near Florence, this exceptional orchard 

located at an altitude of 350 meters is nestled 

in one of the most outstanding areas of 

Tuscany. The Frantoio varietal is beautifully 

expressed on the palate, blending vegetal 

strength and smoothness.


The Reserved 

Harvests 

Metal tin 500 ml / 16.8 fl oz, 1 L

We selected classic olive oils that embody to perfection the spirit of their country of origin. 

SPAIN 

CASTILLO DE CANENA : 

ANDALUSIA 

Producer: Rosa y Francisco Vano 

Origin: Cortijo Guadiana-Jaen 


Olives: Picual 100% 




ITALY 

AZIENDA AGRICOLA DISISA : SICILY 

Producer: Renato di Lorenzo 

Origin: Zone Monreale 


Olives: Cerasuola 100% 

Limited edition: 6000 liters – Batch A 



Nestled between Trapani and Palermo, not 

far from Monreale, the Disisa orchards gaze at 

the blue Tyrrhenian sea. Every year, the 

estate treats the olive oil enthusiasts to a first 

rate quality oil by constantly producing one of 

the five most succulent nectars of the largest 

island in the Mediterranean... 

FRANCE 

CHÂTEAU DU VIGNAL – NICE PDO 

Producers: Henriette & Pierre Chiesa Gautier Vignal 

Origin: Nice 

Date of harvest: December 2010 

Olives: Cailletier 100% 




Exceptional smoothness and fluidity… 

This great French classic and its nearly 

unparalleled purity of flavor never disappoint. 

GREECE 

MANTINEA & AVIA : PELOPONNESE 

Producer: Vassilios Kozobolis 

Origin: Peloponnese 

Date of harvest: December 2010 

Olives: Koroneiki 100% 




Tradition and refinement best describe this 

esteemed oil from Greece. It is a rich 

concentration of flavors and history. 


17 

PORTUGAL 

AZEITE MILENIUM : 

TRÁS-OS-MONTES 

Producer: Augusto Alves 

Origin: Mirandela, Trás-os-Montes 


Olives: Madural, Cobrançosa, Verdeal 




An elegant oil that is perfectly adapted to any 

kind of cooking. 

EVERYDAY OIL 

Tin 750 ml / 25.3 fl oz 

Inside a stylish tin, you’ll find a Grand Cru 

olive oil at a moderate price for everyday use. 

Origin: Trás-os-Montes, Portugal 

Olives: Madural, Cobrançosa, Verdeal


Our Olive Oils 

& 

suggested 

Food Pairings

France, Vallée des Baux (PDO) 

Noble fish such as sea bass and skate, all 

lobster recipes. Veal meatballs, pork filet with 

almonds, lamb, chicken, white meats and 

sweetbreads. Fresh pasta and potatoes. 

France, Pays d’Aix (PDO) 

Grilled fish on the barbecue: all 

Mediterranean fish, as well as red mullet, 

conger eel, rockfish and cod. Sautéed 

chicken breast. 

France, Haute-Provence (PDO) 

Bouillabaisse, most rockfish such as mullet 

and red sea bream; hake, royal sea bream. 

Grilled fish recipes. Chicken, lamb and white 

meats. Cream of squash soup. 

France, Nice (PDO) & Corsica (PDO) 

Red mullet, spider crab, red sea bream. 

Niçoise salad (anchovies, tomatoes and 

boiled egg). 

Italy, Tuscany 

All fresh vegetables, in particular broccoli. 

Cold pork roast, Italian ham (served on bread 

slices drizzled with olive oil), grilled fish, 

stuffed pasta. 

Italy, Latium & Campania 

All noble fish, simply grilled: turbot, sea 

bass, royal sea bream. Delicious with some 

shellfish such as spider crab or with a grilled 

spiny lobster. 

Italy, the Marches, Umbria & Abruzzo 

With white meats in general, and veal in 

particular. Tuna tartare. Drizzled over pork 

tenderloins about 12 minutes into the 

cooking, finishing for 3-4 minutes longer. 

Italy, Sicily 

Seafood and shellfish, prawn fricassee, and all 

noble fish. All vegetables. 


19 

Spain, Andalusia 

Lean fish: grenadier, sea bream, swordfish. 

In recipes using lemons such as chicken stew 

with lemon. In baking: added to a cookie 

dough or in pompe à l’huile (Provençal 

Christmas cake). 

Portugal, Trás-os-Montes 

All green vegetables, either raw or cooked. 

Excellent drizzled on fish. It is perfect for 

long simmered recipes and tender meats such 

as lamb or baby goat. 

Croatia 

For any vegetables, on toast (basis for savory 

tartines), with stuffed pasta, grilled fish.


Specialty 

Olive Oils

In Puglia or the Umbria regions of Italy, as well as in Trás-os-Montes, Portugal, the specialty olive oils reflect ancient 

traditions. To obtain these unique and totally natural oils, we have selected the best ingredients and sought the 

method -maceration or pressing- which best preserves all of their flavors. Basil, lemon, chili pepper… enjoy the 

amazing freshness of Oliviers&Co. specialty oils. 

Basil Specialty Olive Oil 

Basil brings all its aromatic freshness 

and strength to olive oil. Our best seller! 

Bottles 50 ml/1.7 fl oz, 250 ml/8.4 fl oz, tins 100 ml/3.3 fl oz, 

250 ml/8.4 fl oz, 500 ml/16.8 fl oz and 1 l/33.6 fl oz. 

Food pairings: tomato & mozzarella salad, spelt 

salad, dried beans, pasta, tomato based dish… 

Mint Specialty Olive Oil 

Fresh mint is pressed with the olives to 

produce this unique oil. 

Bottle 50 ml/1.7 fl oz, tin 250 ml/8.4 fl oz. 

Food pairings: taboulé, hummus, salad with 

lettuce hearts & orange slices, almond cake… 

Lemon Specialty Olive Oil 

This oil reveals the juice of the 

Mediterranean citrus. 

Bottles 50 ml/1.7 fl oz, 250 ml/8.4 fl oz, 

tins 100 ml/3.3 fl oz, 250 ml/8.4 fl oz, 500 ml/16.8 fl oz. 

Food pairings: grilled or smoked fish, salads, fresh 

goat cheese, even for baking… 

Green Lemon Specialty Olive Oil 

Green lemons bring to olive oil an incredible 

fresh note. 

Tins 100 ml/3.3 fl oz, 250 ml/8.4 fl oz 

and 500 ml/16.8 fl oz. 

Food pairings: marinated fish, steamed potatoes, 

red fruit salad or sorbet. 

Mandarin Specialty Olive Oil 

A delicious smell and taste - amazing in 

desserts as well as salad dressings. 

Bottle 50 ml/1.7 fl oz, tins 100 ml/3.3 fl oz 

and 250 ml/8.4 fl oz. 

Food pairings: asparagus, poultry, poached fish, 

fruit salad, pancakes, baked apples… 


Chili Pepper Specialty Olive Oil 

This oil brings a spicy flavor 

and a fresh sensation to your food. 

Bottle 50 ml/1.7 fl oz, tins 100 ml/3.3 fl oz 

and 250 ml/8.4 fl oz. 

Food pairings: pizza, pasta, grilled meat, 

scrambled eggs, sauces… 

Bergamot Specialty Olive Oil 

The Oliviers&Co. Earl Grey! Very fragrant, 

this oil is perfect for seasoning the simplest 

dishes. 

Tin 250 ml/8.4 fl oz. 

Food pairings: grated carrots, celery remoulade, 

pasta salad, leek julienne, sautéed poultry, green 

vegetables, fruit salad… 

21

22 

Oliviers&Co.’s 

Creations


The Great Chefs

21 great chefs wished to join in our venture by contributing their artistry to many exclusive recipes. True partners of 

Oliviers&Co., they magnify the traditional products of the Mediterranean and bring a slice of fantasy to your kitchen. 

Annie Féolde 

Jean-Marie Meulien 

Alain Llorca 

Michel Del Burgo 

Alain Passard 

Michel Roth 

Reine Sammut 

Olivier Brulard 

Enzo Pettè 

Philippe Da Silva 

Attilio di Fabrizio Gérald Passédat Jean-André Charial J. & L. Pourcel Éric Fréchon 


Giovanni Ciresa 

Olivier Streiff 

Jacques Chibois 

Anthony Genovese 

25


Olive 

Spreads

Enjoy the results when the olive meets the genius and creative liberty of great chefs. Discover our unique olive 

spreads reinterpreted by great chefs exclusively for Oliviers&Co. Often it is the simplest dishes that best reveal 

the genius of a great cook. 

Black Olive & Dried Tomato 

Jean-André Charial 

L’Oustau de Baumanière, Les Baux-de-Provence. 

Jar 100 g/3.5 oz. 

Black Olive & Walnut 

Jacques Chibois 

La Bastide Saint-Antoine, Grasse. 

Jar 100 g/3.5 oz. 

Black Olive & Basil 

Philippe Da Silva 

L’Hostellerie, Les Gorges de Pennafort, Callas. 

Jar 100 g/3.5 oz. 

Black Olive & Candied Lemon 

Michel Del Burgo 

Adrienne Restaurant, Paris. 

Jar 100 g/3.5 oz. 

Black Olive & Tomato 

Éric Fréchon 

Le Bristol, Paris. Jar 100 g/3.5 oz. 

Green Olive & Pistachio 

Alain Llorca 

Alain Llorca’s Restaurant, Mougins. Jar 100 g/3.5 oz. 

Black Olive & Orléans Mustard 

Alain Passard 

L’Arpège, Paris. Jar 100 g/3.5 oz. 

Green Olive & Almond 

Jacques & Laurent Pourcel 

Le Jardin des Sens, Montpellier. Jar 100 g/3.5 oz. 

Black Olive & Caper 

Michel Roth 

L’Espadon, Le Ritz, Paris. Jar 100 g/3.5 oz. 

Green Olive & Anchovy 

Reine Sammut 

La Fenière, Lourmarin. Jar 100 g/3.5 oz. 

Black Olive & Dried Fruit 


Jar 100 g/3.5 oz. 


Black Olive & Muntock White Pepper 


Jar 100 g/3.5 oz. 

Black Olive 

& Cocoa 

27 

new launching winter 2011 

Gilles Marchal 

La maison du chocolat, Paris. Jar 100 g/3.5 oz. 

Sweet Black Olive & Dried Fig 

2500 years of history in this Greek recipe with 

contrasting flavors of black olive and dried fig: 

a subtle Mediterranean concentrate. 

Jar 120 g/4.23 oz. 

Spicy Black Olive & Artichoke 

The green olives combined with the sweet 

smoothness of artichokes soon ignite in 

contact with chili and mustard! 

Jar 120 g/4.23 oz.


Vegetable 

Collection

Tomato, carrot, chickpea, leek, fava bean and zucchini --- a wealth of seasonal and natural flavors captured and 

magnified with the complicity of the olive oil. New and exclusive, O&CO’s vegetable collection offers a range of 

authentic flavors, textures and colors, that please the eye as well as the palate. 

Tomato Delice 

Gérald Passédat 

Le Petit Nice, Marseille 

This recipe finds its origin in southern Spain 

and can be traced back to the 12th century. 

It combines the warmth and flavors of 

Andalusia and the Middle East. This rouille 

without garlic delicately flavored with piment 

d’Espelette is a natural with fish soups. 

Jar 140 g/4.9 oz. 

Carrot & Chicory Delice with Orange 


Le Bauer, Venice 

Inspired by a Venetian recipe from the 

17th century, this cream of carrots is infused 

with oranges and spiced with just a hint of 

chicory. Excellent as a first course, or spread 

on toast as appetizer. Jar 140 g/4.9 oz. 

Lucie Passédat Sauce 



As a tribute to his mother Lucie, the talented 

chef shares this recipe for an aromatic sauce 

made with tomato, coriander, and fennel. 

Jar 140 g/4.9 oz. 

Chickpea & Almond Delice 

with Lemongrass 



Reminiscent of hummus, this ancient 

Lebanese recipe is a harmonious blend of 

chickpea and almonds with a zesty fresh 

lemon grass infusion. 

Jar 140 g/4.9 oz. 

Fava Bean & Rosemary Delice 



The combination of the rustic Middle 

Eastern legume with the zesty Provençal 

rosemary embodies the essence of the 

Mediterranean’s flavors. Jar 140 g/4.9 oz. 

Leek & Acacia Honey Delice 

Enzo Pettè 

Hostaria Bibendum, Florence 

Minced leeks are slowly simmered in acacia 

honey, reminiscent of the Italian and Spanish 

confits. Jar 140 g/4.9 oz. 


29 

Asparagus & Lemon Confit Delice 



The delicate flavor of asparagus 

is pleasantly balanced with the 

subtleness of the lemon confit. Jar 140 g/4.9 oz. 

Zucchini & Goat Cheese Delice 



Made with slowly simmered zucchini, 

tomatoes, goat cheese and eggplant. 

A true homage to ancient Greece! 

Jar 140 g/4.9 oz. 

Artichoke & Green Olive Delice 


L’Oustau de Baumanière, Les Baux-de-Provence. 

The secret is the know-how of a great chef… 

As a result, the combination of artichoke and 

green olives is amazing. Jar 140 g/4.9 oz.


Seafood 

Collection

When the finest sea capture the imagination of great chefs; the result is four unique recipes redolent of the 

Mediterranean, exquisite culinary experiences that embody a new Oliviers&Co.’s aspiration to excellence. In 

these creamy and delicious recipes of boundless flavor, discover tuna, sardine, anchovy and sea urchin like you 

have never enjoyed. 

Anchovy with Honey & Capers 



In this recipe created by Gérald Passedat, 

the desalted anchovies are spiced up with 

garlic. The fish pairs well with the pleasing 

bitterness of red wine vinegar and the 

delicate sharpness of capers, and with the 

sweetness of a just touch of honey, as well. 

Jar 100 g/3.5 oz. 

Sardines with Dried Tomatoes 

Olivier Brulard 

Cooker Chef, awarded mof* 1997 

Olivier Brulard united the sardine 

with sun-dried tomatoes, honey and 

golden raisins, with a touch of piment 

d’Espelette’s spiciness. 

Jar 100 g/3.5 oz. 

*mof : Meilleur Ouvrier de France 

Sea Urchin with Saffron 

Attilio di Fabrizio 

La Villa San Michele, Fiesole in Tuscany 

Attilio de Fabrizio’s vibrantly orange sea 

urchin with saffron spread brings forward 

the sour flavors of lemon, vinegar and ginger, 

balanced out by the light sweetness of pear, 

banana and almond. Jar 100 g/3.5 oz. 


31


Fruity Vegetable 

Recipes

Oliviers&Co. is surprising you and tantalizing your palate by proposing three delicious recipes in which the 

sweetness of fruits meets the vegetal character of the most fragrant vegetables. 

Mustard & Mushroom 

with Apple and Pear Duo 

Alain Passard 

L’Arpège, Paris 

A sophisticated alternative to mustard, this 

spicy condiment adds a gourmet twist to any 

sandwich! This recipe, created by Michelinstarred 

Chef Alain Passard, balances mustard, 

mushroom, apple, pear, spinach and licorice 

for a result that is intensely aromatic and 

delicious! 

Jar 90 g/3.1 oz. 

Tomato & Lemon with Almonds 

Annie Féolde 

Enoteca Pinchiorri, Florence 

Created by Michelin-starred Chef Annie 

Feolde, this recipe combines tomato and 

lemon for a tangy alternative to the expected! 

This condiment is a great pairing with 

seafood when used as a fresh take on cocktail 

sauce, as a flavorful dip for fried calamari or as 

a delicate seasoning for baked fish. 

The bright combination of flavors also makes 

it a wonderful alternative for Romesco sauce, 

paired with roasted potatoes or asparagus. 

Jar 90 g/3.1 oz. 


33 

Artichoke & Apricot with Honey 



Bright, grassy artichoke meets the sweetness 

of apricot and honey to create this Venetianinspired 

recipe by Chef Giovanni Ciresa. 

This well balanced condiment adds a subtle 

sweet note to any roast or stew and is 

perfectly suited for exotic cuisines. 

Experiment with it as an ingredient in lamb 

tagine, curry, or babaghanoush. 

Jar 90 g/3.1 oz.


Ketchup 

by Oliviers&Co.

The taste buds shock! 

One of Oliviers&Co.’s missions is to make 

haute gastronomy available to everyone 

through our delicious culinary preparations. 

Building on our experience and great 

expertise, we decided to take up a new 

challenge: turn an industrial product, 

consumed all over the world, into a gastronomic 

delight. Therefore, we have revisited the most 

emblematic product sold through mass market 

retailers: ketchup. 

Purists and champions of haute gastronomy, as 

well as dieticians are right to critic the lack of 

gustative or nutritional merit in this sugary 

product that charms the youngest palates. The 

challenge was ambitious – turning a standard 

industrial product into a sophisticated one. It 

took two years of development, numerous 

preparations and complicated elaborate brews 

of wine, aromatic plants and spices, such as 

lavender and Espelette chili. 

So harmonious is the equilibrium between the 

different ingredients, you will be amazed by 

the gustatory balance of this delicate tomato 

cream in which the sweetness doesn’t bore the 

palate. This little sensuous gem teases the 

palate; the warmth of the spices and the sweet 

and sour character will delight many gourmets. 

Of course, the imprint of the Mediterranean is 

there but the inspiration steers toward Asia, in 

particular the Chinese imperial cuisine. 

Our ketchup and its intense flavor will delight 

children as well as satisfy the senses of most 

demanding gastronomes. You won’t have any 

more scruples serving this world-classic food. 

Low in fat with very little sugar, its intensity of 

flavor impresses and a very small amount is 

enough to coat the palate with multiple flavors. 

When one needs one tablespoon of ordinary 

ketchup to stimulate the palate, a small 

teaspoon of our condiment is enough for the 

most demanding gourmet. Its extraordinary 

subtlety of taste allows it to play boldly along 

red or white meat, poultry or game. Tartare 

enthusiasts of either meat or fish will be able 

to experiment with audacious combinations. 


35 

A simple grilled duck breast served with 

Oliviers&Co. ketchup will evoke the cuisine 

of the 18th century mandarins. We also 

thought that those in a hurry deserve some 

pleasure. Few pearly drops of our tomato 

ketchup inside a sandwich will not only 

nourish them but also provide them with few 

moments of happiness. French fries lightly 

dipped in our red and creamy condiment will 

take on the allure of a royal dish, and the lowly 

grilled sardine will receive gastronomic 

accolades as soon as it is brushed with our 

bewitching sauce. 

Once again, with this creation Oliviers&Co. 

offers the best in gastronomy --- a new haute 

cuisine recipe to register in the culinary word 

heritage. 

Eric Verdier, 

Quality & Culinary Creation Manager


new 

Mayonnaise 

by Oliviers&Co. 

& 

Renato Piccolotto 

(Head chef of Cipriani Hotel in Venezia)

To be the head chef of one of the most 

prestigious hotels in the world, an institution 

such as the Cipriani in Venice, demands talent, 

dedication, humility and a sheer determination 

repeated every day that commands admiration. 

Renato Piccolotto is more than just a chef de 

cuisine; he is the guardian of a know-how and 

mastery, which allows him to satisfy the palate 

of a wealthy, discerning international clientele. 

The Cipriani’s guestbook is worth more than 

all the stars in any gastronomic guide. Indeed, 

here one does not seek glory or consecration; 

one disappears in the background of the 

unparalleled resort and its extraordinary 

atmosphere in the most legendary art city in 

the world. 

Blessed are the selected few to the Cipriani 

and chef Piccolotto’s table. At the forefront of 

excellence, Oliviers&Co’s primary goal is to 

offer happiness, enhance epicurean moments, 

and to introduce many to the best in culinary 

art. True to form and with intelligence, Renato 

Piccolotto did not seek to impress with a 

recipe with a fancy name and expensive 

ingredients. In concert with Oliviers&Co, he 

agreed to revisit an everyday sauce, which 

accompanies our meals with great taste and 

simplicity. You guessed it; it is the obvious and 

essential mayonnaise. 


37 

Whether you use it in a simple tuna sandwich, 

alongside a piece of meat simply grilled, a 

noble fish, or more modestly, to enliven cold 

chicken leftovers, you will delight at its 

lemony freshness and vegetal hints, and its 

light and creamy texture. 

What a pleasure to be able to, enjoy the sweet 

Venetian way of life and its graceful fulfillment 

in your own home. 

Eric Verdier, 

Quality & Culinary Creation Manager 

Launching May 2011

38 

Oliviers&Co.’s 

Permanent 

Collections


Fruit 

of the Olive Tree

Oliviers&Co.’s selection includes some of the best table olive varietals from the Mediterranean. The impeccable 

quality of our olives is the result of the exceptional care taken during each stage of the harvest. Naturally prepared 

to preserve their flavors and aromas, the olives showcase the producer’s respect for the tree and its fruit. 

Aglandau Olive 

“Olives cassées de la Vallée des Baux-de- 

Provence” PDO, the Aglandau olive is a 

beautiful Provencal varietal which opens the 

olive picking season. The plump round fruit 

with slight grassy flavors combined with 

exotic fruity notes of banana, pineapple and 

green apple is a true delicacy! Bag 125 g/4.4 oz. 

Lucques Olive 

A rare fruit that is exclusively found in 

France’s Roussillon region and Hérault 

department, this vivid green fruit with crisp 

pale flesh, has a mild flavor. Notes of fresh 

almond and avocado make it without a doubt 

one of the most esteemed table olives among 

connoisseurs. Bag 125 g/4.4 oz. 

Bouteillan Olive 

This plump fruit with a fairly thin skin is a 

hardy varietal. Originally from the Var, this 

generous olive with flavors of dry grass and 

slight peppery notes is best enjoyed with a 

drink or in salads. Bag 125 g/4.4 oz. 

Picholine Olive 

One of the primary French varietals found in 

the Gard, Ardèche, Var and Corsica, Picholine 

is a delicious fruit with a delicate generous 

flesh that is both firm and crisp, and greatly 

appreciated as a table olive. Bag 125 g/4.4 oz. 

Kalamata Olive 

The purple Kalamata olive is the best known 

and most popular of the Greek olives. Its 

plumpness and exquisite fruity flavor, devoid 

of any bitterness or acidity, make it 

irresistible. This olive is enjoyed with a drink 

or in salads. Bag 125 g/4.4 oz. 

Nocellara del Belice Olive 

Elegance, sweetness and intensity 

characterize this fruit with an exceptional 

purity of taste; the softness of the olive 

evokes the beauty of the Sicilian countryside 

where olive trees with miraculous properties 

take root. Bag 125 g/4.4 oz. 


Cailletier Olive 

With luscious flavors of anis and lemon, and 

hints of green apple and almonds, the small 

nicoise olive achieves aromatic perfection. 

Bag 125 g/4.4 oz. 

41 

Tanche Olive 

Nicknamed “the jewel of Nyons”, it is 

without doubt the best of the French black 

olives, with hints of fresh butter, hazelnut and 

toasted almonds. Bag 125 g/4.4 oz. 

Taggiasca Olive 

From green to purple, the Taggiasca olive is a 

typical varietal indigenous to the terraced 

olive groves of Liguria. Flavored with citrus 

zest, pepper, garlic and herbs, this olive is the 

Queen of the cocktail party, tomato and 

mozzarella salad, and is the little jewel that 

transforms the simplest pizza… 

Bag 150 g/5.36 oz.


Vinegars

Essentials to dress or spice up your everyday culinary creations --- the new vibrant O&CO vinegars are true palate 

pleasers! 

Balsamic Vinegar of Modena - PDO 

Produced exclusively in the Modena province 

of Italy, this balsamic vinegar is made from 

mature wines blended with grape must. Aged 

in wood barrels, the vinegar develops a flavor 

that is both sweet and sour, and unique 

aromas that make it indispensable for 

everyday use in the kitchen. 

Bottle 250 ml/8.4 fl oz. 

Balsamics 

Premium Balsamic Vinegar of Modena 

- PDO 

A 3-year aging process results in a unique and 

mysterious elixir. With a rich and intense 

taste, and a thick viscosity, it is distinguished 

by its complex flavors and captivating aromas. 


Purple Basil Vinegar 

The leaves of the tender purple basil 

macerated with the soft flavors of a great 

white wine give this vinegar its warm aromas 

and delicate peppery notes that will spark 

salads and crudités. Bottle 250 ml/8.4 fl oz. 

Nemours’ Wild Poppy Vinegar 

Who would ever think that blending a great 

wine with hand-harvested poppies would 

create such a vivid vinegar with intense 

aromas? This vinegar has been carefully aged 

following a secret ancestral method adding to 

its intensity. Bottle 250 ml/8.4 fl oz. 

12-year aged Traditional Balsamic 

Vinegar of Modena 

Oliviers&Co. selected this prestigious 

traditional balsamic vinegar, aged for 12 years 

in wooden barrels, in accordance with an 

ancestral tradition. A few drops as a final 

touch are enough to excite your taste buds. 



Vinegar of Marouva 

This traditional red wine vinegar is made 

from Marouva grapes harvest in Crete, 

Greece following age old method. It is aged 

for 6 months in oak barrels, lending it a 

delicate smoky flavor. Bottle 250 ml/8.4 fl oz. 

Reserve Sherry Vinegar 

The essence of Andalusia is captured in this 

sherry vinegar’s striking amber color and 

delicate caramel flavor. Bottle 250 ml/8.4 fl oz. 

Made in a tradition of purity, our balsamics are true balms for the taste buds. A few drops as a final touch of these 

noble and historic liquids, are sufficient to flavor your dishes from starters to desserts. 

43


Condiments

Cherry Balsamic Condiment 

of Modena 

The natural flavor of cherry lends a sweet and 

fruity note to the mellowness of traditional 

balsamic, creating a rich complexity. 


Fig Balsamic Condiment 

of Modena 

When the flavor of figs is combined so 

harmoniously with balsamic vinegar of 

Modena, the scent of the Mediterranean 

is captured in the bottle. 


Oregano White Condiment 

The spicy fresh flavor of oregano is reflected 

in the beautiful crystalline white condiment 

with its sweet and nuanced flavor. 


Honey & Ginger White Condiment 

Both bite and softness best describe this 

condiment which will quietly unleash your 

culinary imagination… Your turn to play! 


Apple Fruity Condiment 

This vibrant condiment has the delicate 

fragrance and flavor of a caramelized baked 

apple. Its fruitiness will excite to any 

composed salads and impart a dash of 

boldness to the most audacious culinary 

creations! Bottle 250 ml/8.4 fl oz. 


Pomegranate Fruity Condiment 

Mellow fruitiness is one of the attributes of 

this condiment with red fruit undertones. 

The delightful tartness of pomegranate 

will bring a novel component to any 

savory or sweet recipes. Bottle 250 ml/8.4 fl oz. 

45 

Mango Fruity Condiment new 

Fruity and smooth, this condiment made 

from the juice of the ripest mangoes will 

transport you and add exotic notes to many 

savory and sweet recipes. Bottle 250 ml/8.4 fl oz.


Salts, Herbs, 

Peppercorns 

& 

Spices

Salts & Herbs 

Natural Sea Salt from Portugal 

The salt marshes of Ria Formosa natural 

park, in Algarve region in the southern 

Portugal, produce a natural sea salt so 

delicate and unique that a pinch will satisfy 

your taste buds. Box 125 g/4.4 oz. 

Salt & Herbs Mix 

for Pasta and Salads 

Rich and bright tomato paired with powerful 

marjoram cultivated since Antiquity is 

enhanced by essence of chive and onion. 

Box 100 g/3.5 oz. 

Salt & Herbs Mix for Fish 

Bay leaves, lemon, coriander, fennel… all 

these traditional ingredients are combined 

this salt to prepare fish in Mediterranean 

style, whether grilled, marinated or steaned. 

Box 100 g/3.5 oz. 

Salt & Herbs Mix for Meat 

A mix full of spices where pepper, cumin and 

mustard seeds marry with the flavor of parsley 

and basil to perfectly season meats for grilling 

or roasting. Box 100 g/3.5 oz. 

Herbes de Provence Label Rouge 

Thyme, rosemary, savory, oregano and basil. 

Gathered in Provence and rich in essential 

oils, these herbs bring a powerful taste and 

exceptional aroma: to vegetables, grilled 

meats, steamed fish and soft cheese. 

Box 40 g/1.4 oz. 

Bouquets Garnis 

Made with oregano, thyme & savory and 

wrapped in laurel leaves, these bouquets 

bring a slow diffusion of flavors to any soup, 

stock or gravy. Bag of 6. 

Peppercorns 

Black Peppercorns from Vietnam 

Box 50 g/1.75 oz 

White Peppercorns from Indonesia 

Box 50 g/1.75 oz 

Spices 

new 

Sablon de Tomate ® - Tomato Powder 

Exclusive to Olivier&Co., this powder is 

made from ripe tomatoes harvested in the 

northern Italy. Experience the intensity and 

freshness of ripe tomatoes all year long. 

Jar 20 g/0.7 oz. 


Safran Krokos Kozanis AOP 

Oliviers&Co.’s saffron is harvested and 

dried in the Krokos village in Greece. These 

perfumed yellow threads are essential in 

Mediterranean cooking, for use in tagine, 

paella, mashed potatoes and bouillabaisse. 

Jar 1 g/0.04 oz. 

Piment d’Espelette AOC 

This AOC certified, hand-harvested pepper 

with a smoky flavor and a mild heat, grows in 

the Basque region of southwest France. 

Use as a seasoning in place of pepper 

to add a distinctive touch to your cooking. 

Jar 15 g/0.52 oz. 

47 

Spice Mix 

new 

Inspired by a Moroccan recipe, this mix is a 

blend of a dozen spices which give its 

beautiful ochre color. Its captivating fragrance 

and powerful aromatic flavor will spice up the 

simplest to the most sophisticated dishes. 

Box 40 g/1.4 oz 

Semi-Dried Tomatoes 

Entirely natural, these tomatoes from Tunisia, 

sun-ripened in the open field, cut in two and 

carefully dried, have kept their freshness and 

tenderness, while acquiring a deep intensity. 

Bag 100 g/3.57 oz.


Sauces, 

Pasta & Rice

Sauces 

A delicious collection of recipes filled with vivid and delicate flavors. 

Basil in Olive Oil 

Oliviers&Co. basil is enterely fresh: it is the 

olive oil that ensures its shelf-life. Enjoy the 

strong and powerful flavor of basil all year 

long. Jar 90 g/3.1 oz. 

Pesto 

It is through pesto that we have learned to 

know and appreciate basil. Entirely fresh, the 

olive oil preserve the basil and ensures a long 

shelf-life. Jar 90 g/3.1 oz. 

Pesto alla Genovese 


To three classic ingredients of Pesto, basil, 

Parmesan cheese and pine nuts, Chef 

Meulien adds the delicate sweet flavor of 

some cashew nuts, to create this delicious 

twist on the classic. Jar 180 g/6.34 oz. 

Pesto La Rossa, 


With La Rossa, the key ingredient of this rare 

pesto is sun-dried tomato. A new standard. 

Jar 180 g/6.34 oz. 

Pesto ai Peperoni, 


This is an amazing colorful and flavorful 

recipe where the ricotta cheese softens the 

duo of red and yellow bell peppers, making a 

yet robust recipe. Jar 180 g/6.34 oz. 

Puttanesca Tomato Sauce, 


Inspired by a Ligurian recipe, Jean-André 

Charial selected ingredients reminiscent of 

the Provence kitchen gardens of his 

childhood to marry with black olives, 

tomatoes, eggplants, zucchini, bell pepper, 

celery… 

Jar 180 g/6.34 oz. 

Riviera Tomato Sauce 

The Ligurian Riviera gave it its name and its 

best ingredients: tomato and basil Genovese 

PDO. A real culinary treasure, the sauce 

Riviera is a standard of the Mediterranean 

cuisine. 

Jar 350 g/12.3 oz. 


Pasta 

Nicchioni. A tri-color medley, including 

spinach and tomato, perfect for stuffing. 

Bag 500 g/17.6 oz. 

Penne. Enjoy tradition with classic penne. 

Bag 500 g/17.6 oz. 

Spaghetti. 

Bag 500 g/17.6 oz. 

Tacconi. An original shape and a flavorful 

pasta. Bag 250 g/8.8 oz. 

Pici di Toscana. Bag 250 g/8.8 oz. 

49 

new 

Tomato Pappardelline. Bag 250 g/8.8 oz. new 

Lemon & Black Pepper Pappardelline. 

Bag 250 g/8.8 oz. 

new 

Rice 

Carnaroli Risotto Rice 

new 

Grown in the Piedmont region of Italy, 

Carnaroli rice is ideal to produce a perfect 

risotto, both creamy and firm. The Italians 

call it the king of rice! Bag 500 g/17.6 oz.


Traditional 

Olive Pastes 

& 

Savory Biscuits

Traditional 

Olive Pastes 

With these black or green olive 

pastes, enjoy the flavor of the 

original traditional Mediterranean 

recipes. 

Black Olive Tapenade 

Jar 180 g/6.34 oz. 

Green Olive Paste 

Jar 180 g/6.34 oz. 

Taggiasca Black Olive Paste 

This artisanal preparation is a Ligurian. 

specialty. Jar 180 g/6.34 oz. 

Savory Biscuits 

Olive Crackers 

A specialty from Tuscany, these artisanal 

baked crackers are 100% natural. Crisp, fine 

and made with green olives, they are simply 

excellent! Bag 150 g/5.36 oz. 

Grissini with Olive Oil 

Traditional savory breadsticks from Italy, 

Grissini are made from wheat & corn flour 

and olive oil for a delicious and crunchy 

texture. Bag 150 g/5.36 oz. 

Ciappe with Olive Oil 

100% natural, these savory traditional wheat 

crackers from Liguria are hand-made which 

explains why no two are the same. 

Bag 150 g/5.36 oz. 

Ciappe with Chives 

In this unique recipe, chives subtly enhance 

olive oil. Bag 150 g/5.36 oz. 

Mini-Crostini with Olive Oil 

Simply made with olive oil, the mini-crostini 

are perfect to enjoy as a base for tapenade. 

Bag 80 g/2.8 oz. 


51 

Mini-Crostini with Oregano 

These traditional toasts are delicately flavored 

with oregano to bring Mediterranean notes to 

a classic. 

Bag 80 g/2.8 oz. 

Mini-Crostini with Rosemary 

Flavored with warm floral notes of rosemary, 

these mini-crostini are welcomed tossed in 

salads. Bag 80 g/2.8 oz. 

Taralli with Black Olives 

Ring-shaped crumbly biscuits, the new 

O&CO taralli are made with olive oil and 

white wine, following ancestral artisanal 

recipes of Puglia. Black olives add a uniquely 

Mediterranean twist. 

Bag 200 g/7 oz. 

Taralli with Rosemary 

These rich crumbly biscuits are transformed 

with rosemary for a savory and floral treat. 

Bag 200 g/7 oz.


Truffle

Whether black or white, summer or winter, truffles illuminate savory dishes, 

from the simplest to the most refined, with their intense flavor. 

Black Truffle Specialty Olive Oil 

The black truffle (Tuber Melanosporum) is 

called the “black diamond” and is famous for 

its particular flavor and taste. Blended with an 

olive oil from Puglia, our black truffle from 

Piedmont combines northern and southern 

Italy in a bottle. A few drops as a finishing 

touch highlight everyday dishes. 

Bottles 50 ml/1.7 fl oz, 100 ml/3.3 fl oz. 

White Truffle Specialty Olive Oil 

Rarer than black truffle, the white Alba truffle 

(Tuber Magnatum Pico) or “Mozart of 

mushrooms”, is prized for its intense and 

unique flavors. This Piedmontese specialty 

delicately blends olive oil from Liguria with 

the white truffle flavor. A drizzle elevates 

anything to gourmet. 

Bottles 50 ml/1.7 fl oz, 100 ml/3.3 fl oz. 

Summer Truffle in Olive Oil 

The summer truffle (Tuber Aestivum) seasons 

salads, ennobles a simple omelet and 

illuminates the most refined dishes. 

Jar 25 g/0.88 oz. 

Porcini Mushroom Cream with Truffle 

When the flavor of fresh porcini mushroom 

(Boletus Edulis) is combined with the white & 

black truffle, the concentrated flavors are 

captured. Made in Alba, it is perfect as a 

sauce. Jar 90 g/3.1 oz. 


53 

Truffle Tagliolini Pasta 

Made in Pisa since 1860, the delicate flavor of 

this pasta is simply sublime. 

Bag 250 g/8.8 oz. 

White Truffle Salt 

Nuggets of white Alba truffle add intense 

flavor to the renowned Guérande grey sea 

salt. Sprinkle over pasta, risotto, vegetable or 

omelets. Jar 30 g/1.05 oz. 

Parmigiano Reggiano cream 

with Truffle 

new 

An italian specialty, this cream is a must-have 

sauce to enjoy over even the simplest pastas 

for an indulgent treat. 

Jar 190 g/6.7 oz.


Sweet biscuits 

& 

Confections

Sweet Biscuits 

Canistrelli with Olive Oil & Aniseed 

A traditional biscuit from Corsica, the 

O&CO.’s canistrelli, with olive oil and 

aniseed, are both sweet and savory. 

Bag 250 g/8.8 oz. 

Confections 

Olive-Shaped Chocolate Almonds 

These roasted almonds, twice dipped in the 

finest chocolate, are so delectable that you 

will not be able to resist them! 

Metal box in limited edition 250 g/8.8 oz. 

Piedmont Hazelnuts covered in 

Chocolate 

The best hazelnuts in the world are covered 

in a delicious milk chocolate for an indulgent 

treat. Metal box in limited edition 250 g/8.8 oz. 

Hazelnut & Cherry Torrone 

Distinguishable soft Piedmont torrone made 

from the famous Italian hazelnuts and from 

delicious cherries. Box 90 g/3.1 oz. 

Navettes with Olive Oil 

& Orange Blossom aroma 

Traditional boat shaped biscuits from 

Marseilles, O&CO.’s navettes are made with 

olive oil and orange blossom aroma. 

Bag 250 g/8.8 oz. 

Pistachio & Almond Torrone 

This soft torrone from Piedmont is made 

from Sicilian pistachio that are only gathered 

every 2 years. Box 90 g/3.1 oz. 

White Truffle Sweets with Piedmont 

Hazelnuts & Chocolate 

A wonderful combination of PGI Piedmont 

hazelnut and the finest quality white 

chocolate, this rich and decadent confection 

is a unique gift or a sublime treat for yourself. 

Box 16 units (224 g/7.8 oz). 


Tortas with Aniseed 

In a small village of Andalusia, a bakery 

tradition has continued for 150 years: a sweet 

cracker made from wheat flour, olive oil and 

aniseed. Bag 150 g/5.3 oz. 

55 

L’Extrême 

new 

This decadent spread is the ultimate 

indulgence. Smooth and creamy with an 

intense chocolate flavor, it is delicious as a 

fondue, as a base for hot chocolate, 

or enjoyed simply on toast. 

Jar 280 g/9.8 oz


Honey 

& 

Preserves

Honey 

Lavender Honey 

Harvested during the month of August, this 

beautiful and very fragrant honey delivers the 

entire pallet of aromas of the sunny last 

lavender fields of Provence. Incredibly 

creamy, without question an exceptional and 

unique honey. 

Origin: Provence, France. Jar 250 g/8.8 oz. 

Almond Blossom Honey 

Very fragrant, the almond blossoms, the first 

to blossom in March, are magnets to bees. 

Spring arrives and hives wakes up to give us 

this delicate and clear honey, whose flavor is 

evocative of calissons, the famous 

Provençal confection made from almond. 

Origin: Valencia, Spain. Jar 250 g/8.8 oz. 

Sunflower Honey 

new 

A vibrant yellow hue reminiscent of the 

flower that paints Provence’s landscapes 

from August to September, sunflower honey 

is characterized by a delightful smoothness 

and a bright flavor. 

Origin: Provence, France. Jar 250 g/8.8 oz. 


Preserves 

57 

Olive & Lemon Chutney 

Discover the olive in a different way with this 

Mediterranean-scented chutney. The sweet 

and salty fusion of olives and lemon makes 

this original recipe the perfect chutney to 

perk up savory dishes and a myriad of 

desserts: fresh or aged cheeses, yogurt, 

crepes, lemon sorbet, cheesecake... 

Jar 230 g/8.1 oz. 

Fig Preserve 

To recreate that homemade taste, 

Oliviers&Co. preserves are traditionally made 

in a cauldron, with piping hot cane sugar, to 

bring out all the natural flavors of the fruit. 

Jar 270 g/9.5 oz. 

Green Tomato Preserve 

Prepared in France in traditional copper 

cauldrons, the fruit is gently simmered to 

ensure the natural flavor is retained. A unique 

and delicious preserve enjoyed with grilled 

chicken, soft cheese or simply on toast. 

Jar 270 g/9.5 oz.


L’OR VERT 

Ecological & Organic 

Skincare 

made from Olive Oil

Gentle on your skin and on the environment, our Mediterranean 

beauty skincares are certified by Ecocert Greenlife** and dermatologically tested. 

Ecological & Organic Skincare made from Olive Oil. 

Face Care 

Face Cream 

Moisturizing* and revitalizing. With olive oil 

and olive leaf extract. Tube 50 ml/1.7 oz. 

Face & Body Sublime Oil new 

Olive, argan oil and evening primrose oil: a 

pure anti-aging concentrate of precious oils 

for beauty and youth. 


Lip Balm 

Nourishing and repairing. With olive oil and 

shea butter. Tube 10 ml/0.34 oz. 

Sublime Eye Serum 

With olive oil and olive leaf extract. 

With its refreshing gel-cream texture, 

this complete and highly effective treatment 

sublimates the eyes. 

Airless pump bottle 12 ml/0.40 fl oz. 

* Moisturizes the upper layers of the epidermis 

** Ecological and Organic Cosmetic certified by ECOCERT Greenlife 

according to ECOCERT Greenlife Standard available at 

http://cosmetics.ecocert.com 

Body Care 

Body Cream 

Moisturizing* and nourishing. With olive oil 

and olive leaf extract, sweet almond oil, shea 

butter and bee’s wax, it leaves your hands 

with a fresh and aromatic Mediterranean 

citrus fragrance.. Tube 150 ml/5 oz. 

Soap Bar with Olive Oil, 

Verbena & Eucalyptus 

Soap enriched with olive oil to gently 

cleanse the skin without dryness. 

A fresh citrus scent. Box 125 g/4.4 oz. 

Body & Hair Foaming Jelly 

With olive oil and olive leaf extract. 

A light mousse to gently wash and 

moisturize the skin and hair. 

Tube 200 ml/6.7 fl oz. 

Hand Care 

Hand Cream 

Moisturizing* and protecting. With olive oil 

and olive leaf extract. Tube 75 ml/2.5 fl oz. 


Liquid Hand Soap 

With olive oil and citrus essential oils. 

Wash your hands becomes a sweet delight. 

Pump bottle 250 ml/8.4 fl oz. 

Moisturizing* Hand Lotion 

This fresh non greasy lotion instantly 

moisturizes and softens hands. The essential 

oil of lemongrass, with antiseptic properties, 

provides an invigorating perfumed note. 

Pump bottle 250 ml/8.4 fl oz. 

Savon de Marseille 

with Olive Oil 

and citrus essential oil 

This true savon de Marseille contains 

4% pure organic olive oil. Its creamy and 

perfumed foam gently cleanses skin 

without dryness. 

Cube 100 g/3.5 oz and 350 g/12.34 oz. 

59 

new 

Our Organic Cosmetics Charter 

- Ecological and Organic Cosmetic certified by Ecocert Greenlife, an 

independent controlling company 

- Total traceability from the ingredients to the finished product 

- 95% minimum of the ingredients are of a natural origin 

- 95% minimum of the plant ingredients are issued from Organic Agriculture 

- Without GMO, silicon, ethoxylated products, glycols and parabens 

- Without synthetic coloring or fragrance 

- Finished product not tested on animals 

- Recyclable packaging


Accessories, 

Fragrance 

& 

Gift Ideas

Accessories 

Pourers 

Table & Oil Cruets 

Olive Wood accessories 

Linen: kitchen & table linen 

Come and discover them in our shops! 

Fragrance 

new 

Oliviers&Co. invites you to discover the 

fragrance “Vert d’Olive”, an exclusive 

creation Oliviers&Co. This fragrance with 

notes of freshly cut grass spiced up with citrus 

and olive flower accents will remind the 

biggest enthusiasts of the purity and 

freshness of our Grand Crus olive oils. The 

“Vert d’Olive” line will be available at the 

end of the year and will propose 4 products: 

scented candles, home fragrance, diffuser and 

scented ceramic for home. 

Gift Ideas 

From the great Oliviers&Co. classics to original and innovative compositions, we propose a 

selection of exclusive products to make that special gift. Share the flavors of the Mediterranean 

with your family and friends. 

Come and discover our different gift sets in our shops! 


61


14 

Oliviers&Co. 

Recipes

Potato Salad 

with Olive Oil Capers 

& Candied Lemons - Mayonnaise Sauce 

Serves 4 to 6. Preparation 10 minutes. Cooking time 30 minutes. 

1 medium head romaine lettuce 

500 g (1lb) waxy potatoes 

4 hard boil eggs 

5 tablespoons O&CO mayonnaise 

Coarse salt 

O&CO fleur de sel 

O&CO freshly ground black pepper. 

1. Cook the unpeeled potatoes 

in a large pot of salted water 

until tender. Drain and set 

aside to cool. Peel and coarsely 

chop the hard boil eggs. Wash 

and dry the lettuce, and shred 

the leaves into large strips. 

2. Peel the potatoes and cut 

them into thick slices. 

3. In a salad bowl, layer the 

romaine lettuce, potato slices, 

eggs and the mayonnaise. 

4. Gently toss until all 

ingredients are well coated. 

Adjust seasoning with salt and 

pepper to taste. Serve warm or 

cold. 

Sea Scallops 

Marinated 

in Olive Oil & Spices 

Serves 4. Preparation 20 minutes. Resting time 10 minutes. 

12 large sea scallops 

8 tablespoons O&CO Sicily olive oil 

2 teaspoons O&CO tomato & lemon 

with almond recipe (or O&CO sea 

urchin with saffron), 

1 teaspoon O&CO tomato powder 

1/2 teaspoon O&CO spice mix 

Juice of 1 lime 


Freshly ground O&CO black pepper 

Olive oil mini-crostini. 

1. Shuck the scallops and 

discard the flat top. Detach 

the scallops from the shells, 

gently scrapping between the 

shell and the muscle with a 

small spoon. Gently rinse 

under cold water to remove 

the membranes and sandy 

parts. Drain and dry with 

paper towels. Thoroughly 

scrub and wash 4 scallops’ 

shells. Dry and set side. . 

2. In a mixing bowl, combine 

the spice mix, tomato powder, 

olive oil and lime juice. Season 

to taste with salt and pepper, 

and set aside. 

3. Cut the scallops crosswise 

into thin slices. Divide the 

tomato & lemon with almond 

recipe among the 4 cleaned 

shells (if using shelled 

scallops, use serving plates). 

Spread into a thin layer and 

arrange the scallop slices on 

top. Season with salt and 

pepper, and drizzle with the 

olive oil mixture. 

4. Marinate for 5 minutes at 

room temperature. Serve with 

mini-crostini with olive oil or 

toasted slices of country bread. 

Note: you can use sea urchin with 

saffron instead of the tomato & 

lemon with almond recipe.

Lamb and Potato 

Tagine 

with Artichoke & Apricot recipe with Honey 

Serves 4. Preparation 35 minutes. Cooking time 2 hours. 

1 bunch spring onions 

12 small potatoes 

1 bunch fresh cilantro 

1 jar O&CO artichoke & apricot recipe 

with honey 

8 tablespoons O&CO Spain reserved 

harvest olive oil 

2 lemons confit 

3 lb (about 1.5 kg) lamb shoulder cut 

into pieces 

1 tablespoon O&CO spice mix 

4 tablespoons O&CO almond honey 

2 cups (about 5 cl) water 

O&CO fleur de sel and freshly ground 

pepper. 

1. Clean the onions and cut off 

the green part. Peel and halve 

the potatoes. Rinse and mince 

the cilantro and combine it 

with the artichoke & apricot 

recipe along with 

4 tablespoons of olive oil. 

Rinse the lemons, discard the 

pulp and chop the skin. 

2. Heat the remaining olive oil 

in a terracotta tagine or a large 

heavy pot.Sear the meat 

pieces in the hot oil until 

lightly brown on all sides. Add 

the spring onions, spice mix, 

honey and the lemon peels. 

Stir well and sauté for a couple 

of minutes. Add the potatoes. 

3. Lower the heat, add the 

water and season to taste with 

salt and pepper. Cover and 

simmer over very low heat for 

1½ hours. When the meat is 

very tender and the potatoes 

cooked through, gently stir in 

the artichoke & apricot 

mixture, adjust seasoning to 

taste with salt and pepper. 

Cover and simmer for 

10 minutes. Serve hot with a 

raisin couscous. 

Shrimp & Avocado 

Ceviche 

with Green Lemon & Mango Meli-Melo 

Serves 4. Preparation 25 minutes. Cooking time 3 minutes 

24 large uncooked shrimps 

2 limes 

5 tablespoons O&CO green lemon 

specialty olive oil 

3 tablespoons O&CO mango fruity 

condiment 

2 not too ripe avocados 

2 teaspoon O&CO fleur de sel 

1 O&CO olive oil mini-crostini. 

1. Peel and devein the shrimps 

and marinate for 10 minutes at 

room temperature in a salad 

bowl with lime juice, green 

lemon oil and mango 

condiment. 

2. Drain the shrimp, and fry 

them only 2 minutes (not 

more) in a non-stick fry pan at 

low heat, just to sear the flesh 

(inside part must remain 

tender) then toss again in the 

marinade. 

3. 3 minutes before serving, 

peel and cut the avocados in 

large wedge. Add them in the 

salad bowl with the shrimp 

and blend gently. 

4. Arrange on plates, cover 

with marinade, sprinkle with 

some spice mix and fleur de 

sel, and enjoy with warm olive 

mini crostini.

Caramelized 

Pork Kabobs 

with Ketchup and Fresh Cilantro 

1½ pounds (about 800 g) boneless 

pork shoulder, trimmed of excess fat 

2 tablespoons soy sauce 

1 tablespoon O&CO lavender honey 

2 tablespoons O&CO basic olive oil 

1 small bunch fresh cilantro 

6 tablespoons O&CO ketchup 

Salt and freshly ground pepper. 

1. Rinse and coarsely chop the 

cilantro. 

2. Cut the pork shoulder into 

large pieces and thread onto 

12 short skewers. Season with 

salt and pepper. 

Serves 4. 

3. Heat the olive oil in a large 

sauté pan. Add the skewers 

and sear the meat until brown 

on all sides. Add the honey 

and soy sauce. 

4. Lower the heat and cook for 

20 minutes, basting constantly 

with the cooking juices to 

caramelize the meat. Remove 

from the pan and place on a 

plate. 

5. While the meat is still hot, 

coat with the ketchup and a 

generous sprinkling of 

chopped coriander. 

Risotto 

with Bell Pepper & Ricotta 

Serves 4. Preparation 15 minutes. Cooking time 45 minutes. 

300 g (about 10.5 oz) O&CO Carnaroli 

risotto rice 

750 ml (about 3 cups) water 

1 teaspoon O&CO spice mix 

1 O&CO bouquet garni 

3 tablespoons O&CO balsamic vinegar 

4 threads O&CO saffron 

4 medium shallots 

50 ml (1.7 fl oz) O&CO Reserved 

Harvest Italy olive oil 

60 g (about 2 oz) freshly grated 

parmesan 

1 jar O&CO Pesto ai Pepperoni 


O&CO black pepper. 

1. Bring the water to a boil 

with the spice mix, bouquet 

garni and balsamic vinegar. 

Turn off the heat and add the 

saffron threads. 

2. Mince the shallots. In a 

heavy pot, heat the olive oil 

over medium heat, add the 

shallots and rice, and sauté 

until translucent but not 

brown. 

3. Add a ladle of the hot spiced 

water and cook, stirring, until 

the liquid is absorbed. 

Continue cooking, adding a 

ladle at the time, until the rice 

is creamy but still firm. 

4. When the rice is done, stir 

in ½ jar of pesto ai pepperoni. 

Season with salt, freshly 

ground pepper and the 

parmesan. Stir and serve 

immediately. 

Note: you can also prepare a 

traditional risotto using meat 

broth and white wine.

Pork Tenderloin 

with Olive Paste 

with Muntock Pepper 

& Cherry Tomatoes 


1 pork tenderloin roast 

2 tablespoons O&CO olive paste 

with Muntock pepper 

1 tablespoons O&CO Portugal 

Reserved Harvest olive oil, 

1 tablespoon O&CO premium 

balsamic vinegar 

10 cherry tomatoes rinsed & stemmed 

100 g (3.5 oz) baby spinach 

2 medium red potatoes 

O&CO Fleur de sel 

1. Preheat the oven to 400°F 

(about 200°C). Sear the pork 

tenderloin in 1 tablespoon of 

olive oil until golden brown on 

all sides. 

2. Transfer the tenderloin to 

an earthenware baking dish 

and coat with the olive paste. 

Scatter the cherry tomatoes 

around the roast. Season with 

salt. Roast for 35 minutes. 

3. Meanwhile, steam the 

potatoes for 15 minutes or 

until tender. 

4. Wash and dry the spinach, 

and place in a bowl. Toss with 

the remaining olive oil and 

balsamic vinegar. Lay the 

spinach in a circle in the 

center of 2 dinner plates. 

5. When the tenderloin is 

cooked, slice it into 4 equal 

pieces and place 2 pieces on 

top of the spinach. Spoon the 

cooking juices and roasted 

tomatoes over them. Serve 

immediately with the potatoes 

crushed and drizzled with 

olive oil 

Stuffed Red Peppers 

with Spiced Chicken & Rice 

Serves 4. Preparation: 25 minutes. Cooking time: 50 minutes. 

2 large red peppers 

4 small boneless chicken breasts 

200 g (7 oz) Thai or Basmati rice 

100 g (3.5 oz) freshly grated 

parmesan 

4 tablespoons O&CO spice mix 

12 tablespoons O&CO basic olive oil 

1 large onion 

3 garlic cloves 

O&CO Fleur de sel 

O&CO freshly ground black pepper. 

1. Peel and mince the onion 

and garlic. Cut the chicken 

breasts into small dice. Steam 

the rice, preferably in a rice 

cooker, until tender but still 

firm. Drain, if necessary. 

2. Heat 8 tablespoons olive oil 

in a large skillet over high 

heat. Sauté the onion and 

garlic until golden. Stir in the 

spice mix and chicken pieces. 

Lower the heat and cook for 

10 minutes, stirring once in a 

while. 

3. Add the rice and cook for 

another 15 minutes, stirring 

often. Remove from the heat 

and toss in the parmesan 

cheese. Adjust seasoning to 

taste with salt and pepper. 

4. Halve the red peppers, 

discard the core and seeds. 

Stuff the pepper halves with 

the rice mixture and arrange in 

a baking dish. 

5. Drizzle with the remaining 

4 tablespoons of olive oil and 

bake in a 180°C (360°F) 

pre-heated oven for 

25 minutes. Serve hot with a 

green salad.

Seared Foie Gras 

with Dried Apricots 

and Honey & Ginger Condiment 


4 thick slices raw foie gras (about 

3.5 oz (150g) each) or 8 small ones 

6 tablespoons O&CO honey and 

ginger condiment 

8 dried apricots 


freshly ground O&CO black pepper. 

1. Cut the dried apricots into 

small dice. 

2. Heat a non-stick skillet over 

high heat. Season the foie gras 

slices with salt and pepper, 

and sear in the hot pan for 

1 minute on each side. 

3. Lower the heat and cook for 

one minute. Remove the slices 

to a serving platter. 

4. Discard half of the fat from 

the skillet, add the dried 

apricots and sauté for 

1 minute. 

5. Stir in the honey & ginger 

condiment, and simmer until 

reduced by half. Spoon the 

sauce and dried apricots over 

the foie gras slices. 

6. Adjust seasoning to taste 

with salt and pepper, and 

serve with potatoes roasted in 

olive oil, rice timbales or 

quenelles of O&CO artichoke 

and green olive delice. 

Tomato Tartare 

with Black Olives 

with Basil & Oregano Meli-Melo 

Serves 4. Preparation 30 minutes. No cooking. 

100 g (3.5 oz) O&CO Nocellara olives 

10 tomatoes 

2 teaspoons O&CO salt & herbs mix 

for pasta and salad 

1 teaspoon O&CO semi-dried 

tomatoes 

2 tablespoons O&CO oregano white 

balsamic condiment 

4 tablespoons O&CO basil specialty 

olive oil. 

O&CO oregano mini-crostini (or slices 

of bread bake toasted with some olive 

oil). 

1. Pit and crash the olives. 

Blanche the tomatoes in 

boiling water for thirty 

secondes, then rinse with 

cold water. Peel and seed the 

tomatoes, then dice the flesh 

2. Blend tomato dices and 

crushed olives together in a 

salad bowl. Add salt & herbs 

mix, oregano condiment and 

basil olive oil. 

3. Mix gently. Arrange in 

single glasses and enjoy with 

mini-crostini. 

Note: to prepare this recipe more 

quickly, olives may be replaced by 

tapenade.

Fresh 

Summer Salad 

with Purple Basil Vinaigrette 

12 green asparagus 

100 g (3.5 oz) cherry tomatoes 

200 g (7 oz) small ripe strawberries 

100 g (3.5 oz) raspberries 

½ small melon 

6 tablespoons O&CO purple basil 

vinegar 

¾ cup O&CO Rameaux d’Or olive oil 

O&CO fleur de sel, freshly ground 

O&CO black pepper to taste 

1. Trim and peel the 

asparagus, and cook in salted 

boiling water until just tender. 

Drain and add to a bowl of 

iced water to cool. 

2. Cut the flesh of the melon 

into small cubes or scoop out 

using a melon baller. Rinse 

and stem the strawberries, and 

quarter them. Rinse and stem 

the cherry tomatoes. 

Serves 4. 

3. Pour the vinegar and olive 

oil in a large salad bowl, season 

with salt and pepper, and 

whisk vigorously to blend. 

4. Add the melon, strawberries 

and cherry tomatoes, and stir 

to coat evenly. Marinate for 

5 minutes at room temperature 

5. Gently fold the asparagus 

and raspberries in the salad, 

and serve with slices of warm 

toasted bread with olive oil. 

Note: diced watermelon can be 

added to the salad. 

Roasted 

Sea Bream 

with Lemon and Olive Oil 


1 whole scaled and gutted sea bream 

1.5 kg (about 3 lb) or 4 small ones 

1 lemon 

4 large sprigs fresh thyme 

4 laurel leaves 

O&CO fleur de sel, freshly ground 

O&CO black pepper 

8 tablespoons O&CO Château de 

Panisse olive oil or any other 

Provençal one. 

1. Wash the thyme and cut the 

lemon into thick slices. 

2. Stuff the fish cavity with 

half of the thyme and the 

laurel leaves. Place the fish in 

an earthenware baking dish. 

3. Place the lemon slices on 

top along with the remaining 

thyme and season with salt 

and pepper. Drizzle with the 

olive oil and roast in a 375°F 

(about 180°C) pre-heated oven 

for 25 minutes (15 minutes if 

you are using small ones). 

4. Once the fish is cooked 

(check by inserting a small 

knife in the center to make 

sure that the flesh is cooked 

through), remove the fillets 

from the center bone and 

arrange on 4 individual dinner 

plates. 

5. Crush the head, bones and 

lemon slices together in the 

cooking juices. Strain the 

sauce and spoon over the fish 

fillets. Serve with O&CO 

mini-crostini with olive oil, 

steamed potatoes or rice. 

Note: you can also use porgies, 

snappers, sea bass, large red 

mullets or sardines.

Molten 

Chocolate Cakes 

with Mandarin Specialty Olive Oil 

4 individual cakes. Preparation: 10 minutes. Cooking time: 10 minutes. 

150 g (about 5.30 oz) O&CO 

L’Extrême + 4 teaspoons for garnish 

50 g (about 1.76 oz) flour 

2 egg yolks 

5 teaspoons mandarin specialty 

olive oil. 

1. Preheat the oven to 170°C 

(350°F). Place the Extrême in 

a microwave for few seconds 

until just warm and soft. In a 

mixing bowl, whisk together 

the flour and egg yolks. Add 

the chocolate spread and mix 

until well blended. 

2. Divide 1 teaspoon of 

mandarin olive oil among 

4 individual molds or ramekins 

7 cm (about 2.75 inches) wide 

and 5 cm (about 2 inches) 

high. Coat the side and bottom 

of the molds with the oil. 

Divide the chocolate mixture 

among the 4 prepared molds 

and bake for 10 minutes. 

3. Carefully unmold the cakes 

while still hot and arrange 

them on individual dessert 

plates. Drizzle 1 teaspoon of 

mandarin oil on each cake and 

top with a teaspoon of 

Extrême. 

4. Let the chocolate melt for 

few minutes and serve 

lukewarm as is with a cup of 

coffee or with a scoop of 

vanilla ice cream. 

Peach and Mango 

Fruity Condiment 

Charlotte Tiramisu-Style 


16 lady fingers 

4 very ripe peaches (or 8 apricots or 

2 large mangoes) 

THE CREAM: 

300 g (10.5 oz) mascarpone - at room 

temperature 

3 eggs - separated 

100 g (3.5 oz) powder sugar 

THE SyRUP: 

80 g (2.8 oz) raw sugar 

1 vanilla bean (optional) 

10 tablespoons O&CO mango (or 

apple) fruity condiment 

2 tablespoons aged rum 

1 glass water. 

1. To prepare the syrup: heat 

the water and fruity 

condiment in a small 

saucepan. Add the raw sugar 

and simmer for 5 minutes over 

low heat. Remove from the 

heat. Halve the vanilla bean 

and add to the syrup along 

with the rum. Set aside to cool 

at room temperature. Peel the 

peaches (or mangoes, apricots) 

and cut into small chunks. 

2. To prepare the cream: in a 

mixing bowl, beat the egg 

yolks with the icing sugar until 

the mixture is pale yellow and 

fluffy. Add the mascarpone 

and whisk until the mixture is 

smooth. 

3. Beat the egg whites to stiff 

peaks and gently fold into the 

mascarpone mixture. Dip the 

lady fingers into the cold syrup 

and stand along the sides of 

4 glasses or verrines. 

4. Spoon the cream in the 

center and top with the cut up 

peaches, and drizzle the 

remaining syrup over the fruit. 

Refrigerate for 20 minutes 

before serving.

Potato Salad 

with Olive Oil, Capers & Candied Lemons. Mayonnaise Sauce 

Sea Scallops Marinated 

in Olive Oil & Spices 

Lamb and Potato Tagine 


Shrimp & Avocado Ceviche 


Caramelized Pork Kabobs 

with Ketchup and Fresh Cilantro 

Risotto 

with Bell Pepper & Ricotta 

Pork Tenderloin 

with Olive Paste with Muntock Pepper & Cherry Tomatoes 

Stuffed Red Peppers 

with Spiced Chicken & Rice 

Seared Foie Gras with Dried Apricots 


Tomato Tartare with Black Olives 


Fresh Summer Salad 


Roasted Sea Bream 


Molten Chocolate Cakes 


Peach and Mango Fruity Condiment 

Charlotte Tiramisu-Style

78 

Australia 

South Yarra : Shop 715, Prahran Market 

163 Commercial Rd South Yarra. 

Victoria. 3141. [T] 03 9827 5688 

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Paraná : Petit Maison ParkShopping 

Barigui PR – R. Prof. Pedro Viriato 

Parigot de Souza, 600 Piso Superior – 

CEP 81200 100 – Curitiba – Paraná 

– PR – Brasil [T] + 55 41 3317 6525 

São Paulo (comming soon) : 

Petit Maison Shopping Iguatemi 

Alphaville SP – Alameda Rio Negro, 

111 2o . Piso – CEP 06454 000 – Barueri 

– SP – Brasil 

Rio de Janeiro (comming soon) : 

Petit Maison Shopping Leblon RJ 

– Av. Afranio de Melo Franco, 

290 3o .Piso – CEP 22430 060 

– Rio de Janeiro – RJ – Brasil 

Rio de Janeiro (comming soon) : 

Petit Maison Shopping Fashion Mall RJ 

– Estrada da Gávea, 899 2o . Piso – 

CEP 22610 001 – Rio de Janeiro – RJ 

– Brasil 

Denmark 

Copenhage : Gammel Kongevej 85, 

Frederiksberg C 1 850 

[T] 00 45 33 13 03 33 

France 

Aix-en-Provence : 11 Rue Chabrier 

13100 [T] 00 33 4 42 21 08 17 

Albi : 3 Rue de l’Hôtel de Ville 81000 

[T] 00 33 5 63 54 56 80 

Annecy : 8 Rue Grenette 74000 

[T] 00 33 4 50 51 23 64 

Antibes : 13 Rue Sade 06600 

[T] 00 33 4 93 34 30 18 

Avignon : 19 Rue Saint-Agricol 84000 

[T] 00 33 4 90 86 18 41 

’s Boutiques 

Bordeaux : 29 Rue des Remparts 33000 

[T] 00 33 5 56 52 12 56 

Cannes : 4 Rue Macé 06400 

[T] 00 33 4 93 39 00 38 

Clermont-Ferrand : 2 Rue des Gras 

63000 [T] 00 33 4 73 90 68 53 

Colmar : 32 Rue des Marchands 68000 

[T] 00 33 3 89 23 95 80 

Dijon : 24 Rue des Godrans 21000 

[T] 00 33 3 80 30 78 69 

La Rochelle : 22 Rue Saint-Sauveur 

17000 [T] 00 33 5 46 41 74 99 

Lille : 85 Rue Esquermoise 59000 

[T] 00 33 3 20 86 67 03 

L’Isle/La Sorgue : 41 Rue de la 

République 84800 [T] 00 33 4 90 38 67 32 

Mane en Provence : Parc de Pitaugier 

04300 [T] 00 33 4 92 70 83 32 

Marseille : 14 bis rue Henri Fiocca 

13001 [T] 00 33 4 91 91 75 99 

Menton : 5 Rue Saint-Michel 06500 

[T] 00 33 4 89 74 19 76 

Metz : 2 Rue Ambroise Thomas 57000 

[T] 00 33 3 87 32 44 27 

Montpellier : 30 Rue des Étuves 34000 

[T] 00 33 4 67 66 63 46 

Nantes : 3 Rue de l’Échelle 44000 

[T] 00 33 2 40 48 62 26 

Nîmes : 10 rue de l’hôtel de ville 30000 

[T] 00 33 4 66 38 26 48 

Orléans : 7 Rue Charles Sanglier 45000 

[T] 00 33 2 38 53 09 76 

Paris 3e : 36 Rue des Franc-Bourgeois 

75003 [T] 00 33 1 42 74 38 40 


Paris 4e : 81 Rue Saint-Louis en l’Isle 

75004 [T] 00 33 1 40 46 89 37 

Paris 5e : 128 Rue Mouffetard 75005 

[T] 00 33 1 43 37 04 38 

Paris 6e : 28 Rue de Buci 75006 

[T] 00 33 1 44 07 15 43 

Paris 12e : Chai no20, Cour Saint 

Émilion, Bercy Village 75012 

[T] 00 33 1 43 42 07 83 

Paris 15e : 85 Rue du Commerce 75015 

[T] 00 33 1 55 76 42 26 

Paris 17e : 8 Rue de Lévis 75017 

[T] 00 33 1 53 42 18 04 

Pau : 24 Rue du Maréchal Joffre 64000 

[T] 00 33 5 59 82 99 80 

Perpignan : 5 Rue Mailly, Le Patio 

66000 [T] 00 33 4 68 34 61 44 

Reims : 4 Cours Jean-Baptiste Langlet 

51100 [T] 00 33 3 26 49 07 36 

Rennes : 11 Rue Jules Simon 35000 

[T] 00 33 2 99 79 06 55 

Rouen : 5 Rue Rollon 76000 

[T] 00 33 2 32 10 56 60 

Sanary/Mer : 1 Rue Jean Jaurès 83110 

[T] 00 33 4 94 32 77 36 

Strasbourg : 1 Rue du Miroir 67000 

[T] 00 33 3 88 22 42 90 

Toulon : 9 Rue Lamalgue 83000 

[T] 00 33 4 94 41 42 15 

Toulouse : 17 Rue Saint-Antoine du T 

31000 [T] 00 33 5 61 22 84 03

French West Indies 

Baie Mahault (Guadeloupe) : 

301 Centre Commercial de Destreland 

97122 [T] 00 33 5 90 60 65 01 

Germany 

Hambourg : Europa Passage 

– Ballindamm 40 – 20095 

[T] 00 49 4033 475 256 

Greece 

Athènes : omirou 11, N. Psychiko, 15451 

[T] 00 30 210 675 52 92 

Japan 

Chiba : Sogo Chiba B1 Floor 

1 000 Shin-machi Chuo-Ku, Chiba-shi 

[T] 00 814 32 45 21 11 

Osaka : Hanshin Umeda B1F, 

1-13-13 Umeda Kita-Ku, Osaka-shi 

[T] 00 816 63 48 85 07 

Osaka : Daimaru Shinsaibashi Main 

Building B1F, 1-7-1 Shinsaibashi-suji, 

Chuo-ku, Osaka-shi 

[T] 00 816 62 45 18 60 

Yokohama : Sogo Yokohama B2F, 2-18-1 

Takashima, Nishi-ku, Yokohama-shi 

[T] 00 814 54 50 32 93 

Saitama : Sogo Omiya B1F, 

1-6-2 Sakuragi-cho, Omiya-ku, 

Saitama-shi [T] 00 814 86 46 21 11 

Norway 

Alesund : Kipervikgate 8- 6003 

[T] 00 47 70 12 07 00 

Oslo : CCVest, Lilleakerveien 16 – 0283 

[T] 00 47 22 52 53 28 

Oslo : Dronning Astrids gate 7 

v/Bogstadveien 0355 

[T] 00 47 22 56 57 52 

Oslo : storo storsenter, vitaminveien 7.9 

– 0485 [T] 00 47 94 87 18 48 

Oslo : O&CO Grünerløkka – Olav Ryes 

Plass 6 -0552 [T] 00 47 22 60 31 33 

Sandvika : Sandvika Storsenter, 

Brodtkorpsgate 7 – 1338 

[T] 00 47 67 56 46 10 

Stavanger : Breigata 25 4006 

[T] 00 47 51856001 

Kristiansand : Kristian IV’s gate 15 

– 4612 [T] 00 47 98 21 73 22 

Romania 

Bucarest : Piata Dorobanti nr 10 

– sector 1 [T] 00 40212334510 

Bucarest : Centrul Comercial 

Baneasa – Soseaua Bucuresti – 

Ploiesti nr 44A [T] 00 40213105061 

Saudi Arabia 

Dharan : Jarir Plaza – Doha area – 

Prince Faisal Bin Fahad Street 

[T] 966 3 868 65 03 

Riyadh : Centria Center Olaya Area 

– Olaya Road Cross Thaliah Street 

11596 [T] 966 1 219 88 05 

Jeddah : Star Avenue – King Abdulaziz 

road cross sari street [T] 966 2 275 4729 

Slovenia 

Ljubljana : Slovenska cesta 46 – 1000 

[T] 00 386 123 22 292 

Switzerland 

Genève : 8 Place du Bourg de Four 

1 204 [T] 0041 22 310 51 64 

Lausanne : 13 Place de la Palud 1 003 

[T] 00 412 13113880 

Zurich : Limmatquai 36 8001 

[T] 0041 43 243 6686 

Taiwan 

Taipei Xinyi 

2F., No . 11, Song Gao Rd., Xinyi Dist., 

Taipei City 110 [T] 886 2 8789-5968 

Taipei Teimu 

1F., No . 188, Sec.2, Chung Chen Rd., 

Shihlin Dist., Taipei City 111 

[T] 886 2 2873-0717 

Taichung 

B2, No . 111, Sec. 2, Chung Kang Rd., 

Xitun Dist., Taichung City 407 

[T] 886 4 2258 4868 


79 

United States 

Boston : 161 Newbury St. at Darmouth 

MA 02116 [T] 00 1 617 859 8841 

Denver : Cherry Creek, shopping Center, 

3000 East 1st Avenue, CO 80206 

[T] 00 1 303 355 6721 

New Jersey : The Mall at Short Hills, 

1200 Morris Turnpike, Short Hills, 

NJ 07078 [T] 00 1 973 921 1046 

New York : Grand Central Terminal, 

412 Lexington Avenue, Graybar Passage 

NY 10017 [T] 00 1 212 973 1472 

New York : 249 Bleecker St. at Leroy 

NY 10014 [T] 00 1 212 463 7710 

New York : Time Warner Center, 

Columbus Circle, New York 10023 

(Opening in August)

Olive Oil p. 3 

Oliviers&Co. Grand Cru p. 4 

Olive Oil Classification 

according to Oliviers&Co. p. 4 

Map of O&CO.’s olive oil p. 5 

The Rameaux d’Or Collection p. 6 

The Grand Cru Oils p. 10 

The Reserved Harvests p. 16 

Our Olive Oils 

& suggested Food Pairings p. 18 

Specialty Olive Oils p. 20 

Oliviers&Co.’s Creations p. 22 

The Great Chefs p. 24 

Olive Spreads p. 26 

Vegetable Collection p. 28 

Seafood Collection p. 30 

Fruity Vegetable Recipes p. 32 

Ketchup by Oliviers&Co. p. 34 

Mayonnaise by Oliviers&Co. p. 36 

Printed on paper made from sustainably managed forests. 

Index 

Oliviers&Co.’s Permanent Collections p. 38 

Fruit of the Olive Tree p. 40 

Vinegars p. 42 

Condiments p. 44 

Salts, Herbs, Peppercorns & Spices p. 46 

Sauces, Pasta & Rice p. 48 

Traditional Olive Pastes 

& Savory Biscuits p. 50 

Truffle p. 52 

Sweet Biscuits & Confections p. 54 

Honey & Preserves p. 56 

L’OR VERT p. 58 

Accessories, Fragrance & Gift Ideas p. 60 

14 Oliviers&Co. Recipes p. 62 

• Potato Salad with Olive Oil, Capers & 

Candied Lemons Mayonnaise Sauce 

• Sea Scallops Marinated in Olive Oil & Spices 

• Lamb and Potato Tagine 


• Shrimp & Avocado Ceviche 


• Caramelized Pork Kabobs 

with Ketchup and Fresh Coriander 

• Risotto with Bell Pepper & Ricotta 

• Pork Tenderloin with Olive Paste 

with Muntock Pepper & Cherry Tomatoes 

• Stuffed Red Peppers with Spiced Chicken & Rice 

• Seared Foie Gras with Dried Apricots 


• Tomato Tartare with Black Olives 


• Fresh Summer Salad 


• Roasted Sea Bream 


• Peach and Mango Fruity Condiment 

Charlotte Tiramisu-Style 

• Molten Chocolate Cakes 


Oliviers&Co.’s Boutiques p. 76

04300 Mane-en-Provence – France 

US: 1 877 828 6620 (toll-free number) / customer.service@oliviersandco.com 

www.oliviersandco.com 

2011 Catalog

Oliviers&Co.'s unparalleled standards of quality make our - O&Co

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