2012 Catalog OLIVIERS&CO.
04300 Mane-en-Provence – France
France 0800 03 28 96 (toll-free number) / International + 33 4 92 70 83 39
[email protected]
www.oliviers-co.com
Exceptional Oils
For thousands of years, the olive tree has shaped Mediterranean relief while
providing dazzling landscapes, vast olive groves forming a gleaming green sea,
fantastic or even admirable cubism orchards -- live paintings which are looked upon
just as a Cezanne canvas.
This tree with multiple gifts, this symbol of peace that once lit up, fed and cared for
men and is today revered exclusively for the excellence of its fruit and its exquisite
oil that is unmatched!
Oliviers&Co. has been a champion of the most remarkable crus, the real nectars:
creamy silky liquids that delight the palate of the most demanding gourmets
worldwide.
Again this year we will surprise your palate with our selection of olive oils and the
collection of new culinary creations that will brighten 2012.
Welcome to Oliviers&Co.
Discover a world of elegance and good taste, where all senses are called upon to
experience moments of intense emotion.
Our welcoming boutiques are places of happiness where you will enjoy the pleasures
of the table.
Albert Baussan,
C.E.O.
Éric Verdier,
Quality & Culinary Creation Manager
summary
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2012 Oliviers&Co. Catalog
Olive oil by Oliviers&Co.
Oliviers&Co. Grand Cru
Olive Oil Classification
RAMEAUX D’OR
Grand Cru OLIVE Oils
Reserved Harvest OLIVE Oils
everyday OLIVE OILS
Specialty Olive Oils
Oliviers&Co.’s Creations
The Great Chefs
olive pastes
Vegetable Collection
Seafood Collection
fish soup & CRAYFISH BISQUE
FRUITY VEGETABLE COLLECTION
Ketchup
Mayonnaise
Bolognese Sauce
Oliviers&Co.’s Permanent Collections
Fruit of the Olive Tree
Vinegars
Condiments
Salts, Herbs & Spices
Sauces, RICE & PASTA Savory Biscuits
Truffle
Sweet Biscuits & Confections
four seasons Fruit Spreads
L’OR VERT, Ecological & Organic Skincare
VERT D’OLIVE, home Fragrance
Accessories & Gift Ideas
OLIVIERS&CO. RECIPES
Oliviers&Co.’s Boutiques
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Summary
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2012 Oliviers&Co. Catalog
Olive oil by Oliviers&Co.
We will surprise your palate again this year
with our selection of olive oils.
Olive Oil by Oliviers&Co.
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Oliviers&Co. Grand Cru
Typically 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.
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2012 Oliviers&Co. Catalog
The soil and the type of climate will significantly influence
the aromatic potential of the future 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 becomes 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.
Unfortunately, most of the olive orchards throughout the
Mediterranean are harvested too late; the slight physiological
over-maturation 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 Umberto
Rossi Di Montelera
Origin Italy
region Tuscany
Date of harvest October
2011
town where is located the orchard San
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.
Martino in Vignale-Lucca
Leccino
Batch or vat number 500 liters - tank 11304
Olives Frantoio,
All bottles or tins that do not clearly include these details
cannot guarantee their traceability and are not oils of superior
quality.
Olive Oil by Oliviers&Co.
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Olive Oil Classification
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2012 Oliviers&Co. Catalog
There are four olive oil categories,
only the first two are recognized at O&CO.:
The rarest: Exceptional Grand Cru
The Premier Cru
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 our Rameaux d’Or range.
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’ locations that
were included in the composition of the olive oil batch or
cuvee.
The Second Cru
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 quality, located in areas of appellations already
branded as AOC, IGP, or other AOP.
Available in the range of Grand Cru oils, Reserved Harvest
oils and Everyday oils.
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.
This category represents 90% of the world production
commercialized through mass distribution.
Important: Exceptional Grand Cru, Grand Cru and
Premier Cru must imperatively include the date of harvest on the
bottle. If it is omitted, the oil is downgraded to Second Cru.
Olive Oil by Oliviers&Co.
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RAMEAUX D’OR
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2012 Oliviers&Co. Catalog
Rameaux d’Or line is grand cru oils issued
from exceptional orchards located only in Tuscany.
500 ml (16.8 fl. oz) bottle.
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TENUTA
DI COLTIBUONO
Organic oil
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.
PRODUCER Stucchi
Prinetti Family
- Italy
DATE OF HARVEST November 2011
OLIVES Frantoio, Leccino, Maurino,
Pendolino, Leccio del Corno
LIMITED EDITION 2000 liters - batch 8
CHARACTERISTIC Grassy
NOSE Fresh and vegetal fruitiness with
notes of apples
PALATE Elegant, delicate and harmonious
FOOD PAIRINGS Tomatoes, vegetables, pasta
ORIGIN Tuscany
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TENUTA
MARIA TERESA
Organic oil
This exceptional small orchard located
near Lucca offers one of the finest
Tuscan oil. This year the small batch
stands out by the purity of its flavor and
remarkable balance.
The best oil we have sampled at
Oliviers&Co this year.
Rossi Di Montelera
Martino in Vignale-Lucca,
Lucchesi hill, Tuscany
DATE OF HARVEST October 2011
OLIVES Frantoio, Leccino
LIMITED EDITION 500 liters - tank 11304
CHARACTERISTIC Floral
NOSE Notes of grass and almond with a hint
of pear
PALATE Unctuous, creamy and light without
lacking intensity
FOOD PAIRINGS Tuscany cuisine or simply
drizzled over a slice of bread
Italy
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PRODUCER Umberto
ORIGIN San
ITALIE
Olive Oil by Oliviers&Co.
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Grand Cru OLIVE Oils
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2012 Oliviers&Co. Catalog
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.
500 ml (16.8 fl. oz), 250 ml (8.4 fl. oz) bottle.
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VERALDA
Istria is located in the bay of Venice, a
Balkan fragment in the Mediterranean.
In this region, history is always changing
its mind and the cities themselves don’t
really know where they are anymore, or
what to call themselves. Thus, Luciano
Visintin’s hometown has two names,
one Croatian, the other Italian: Brotnigla
Verteneglio. The Istriot groves are among
the most northern in the olive-growing
field. However, Luciano Visintin begins
harvesting at the very beginning of
October. He has discovered that olives
picked early, when still green, yield a
more flavorful juice. For their part, his
neighbors have always harvested their
olives in December and, frankly, have
thought his ideas to be ridiculous. But
since Luciano is the one collecting the
medals, his neighbors have to admit, they
have had to change that opinion.
PRODUCER Luciano
Visintin
ORIGIN Brotnigla-Verteneglio, Istria, Croatia
DATE OF HARVEST October 2011
OLIVES Leccino, Bianchera
LIMITED EDITION 2000 liters - tank 1
CHARACTERISTIC Grassy
NOSE Artichokes, freshly cut grass, superb
aromatic depth
PALATE Rich and opulent without any
heaviness, a burst of flavors blending green
pepper, green apple, artichoke, including a
big hint of cocoa
FOOD PAIRINGS Fresh
vegetables, especially
broccoli, cold pork, Italian ham, grilled fish,
stuffed pasta
CROATIA
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PRODUCER Cheylan
Family
Aix-en-Provence,
Bouches-du-Rhône
DATE OF HARVEST October 2011
ORIGIN PDO
Tank 7 OLIVES Salonenque,
Aglandau
liters
CHARACTERISTIC Floral
NOSE Ripe apple
PALATE Fullness, intensity, volume and
characteristic smoothness of local
Salonenque olive trees
FOOD PAIRINGS Broiled or grilled fish, any
Mediterranean fish, sautéed chicken breast
LIMITED EDITION 1000
Tank 8 OLIVES Aglandau,
Salonenque
liters
CHARACTERISTIC Grassy
NOSE Artichoke, green apple, dry grass,
even a touch of pear
PALATE Powerful initially and pungent in
mid-mouth
FOOD PAIRINGS Fillet of grilled fish, goat
cheese, white rice, oysters,
cucumber and apple
LIMITED EDITION 2000
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CHÂTEAU VIRANT
During the harvest, the mill at the
Château VirantCROATIE
is opened 24/7 because
the olives do not wait! Christine Cheylan,
the mill master, is so busy she forgets to
sleep: she lifts boxes, handles the forklift,
organizes tastings, welcomes customers
and growers, checks on the quality of the
olives, asks after the youngest child…
always with a smile. She has emerged
over the years as a benchmark in the
national olive growing scene.
Olive Oil by Oliviers&Co.
POR
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FRANCEFRANCE
CHÂTEAU DE PANISSE
The Mas de Panisse (15 century) is
located at the western end of the Alpilles
mountain range, between Tarascon
and Arles. For the past several years,
Bernard and Pascale Foron along with
their four children have worked
reviving this beautiful estate.
Their eldest son, Antoine, who lives
there with his family, spends most of his
time caring for the trees in the orchards.
A real passion for exceptional oil has
taken root within this family that takes
great pride in the quality of their oil...
th
Foron
Sagnon parcel,
Bouches-du-Rhône
DATE OF HARVEST October 2011
OLIVES Aglandau, Bouteillan, Salonenque,
Verdale, Pendoline
LIMITED EDITION 2777 liters - tank 1
CHARACTERISTIC Floral
NOSE Fruity, velvety
PALATE Aromatic, soft and consistent
FOOD PAIRINGS Broiled or grilled fish, any
Mediterranean fish, sautéed chicken breast
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.
PRODUCER Jean-Benoît
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PRODUCER Bernard
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ORIGIN Tarascon,
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DOMAINE SALVATOR
Year after year, the Pinatel family
improves on its small orchards and on
the olive varietals specifically selected
according to the type of soils.
It is quite interesting to appreciate
3 kinds of taste from the Aglandau
varietal cultivated on 3 different soils but
with the same care and expertise in olive
crushing. A superb olive oil that honors
France.
PRODUCER Sophie
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& Frédéric Pinatel
2012 Oliviers&Co. Catalog
Hugues
Vallée des Baux-de-Provence,
Mouriès, Bouches-du-Rhône
DATE OF HARVEST October 2011
OLIVES Salonenque, Grossane, Verdale,
Aglandau
LIMITED EDITION 1500 liters - batches 21 10 11
CHARACTERISTIC Floral
NOSE Pear, almond, green melon, green
apple, tomato leaf
PALATE Velvety attack, round and smooth.
Length and delicacy characterize this
creamy oil
FOOD PAIRINGS Fresh fish, fresh peas, beans,
poultry, steamed leeks, soups,
and asparagus
ORIGIN PDO
ORIGIN PDO Haute-Provence, Les Mées,
L’Aubrespin and La Longue orchard,
Alpes-de-Haute-Provence
DATE OF HARVEST November 2011
OLIVES Aglandau 100 %
LIMITED EDITION 1000 liters - tank 119,
1000 liters - tank 115, 1000 liters - tank 107
CHARACTERISTIC Grassy
NOSE Baked pear and apple, dried grass
PALATE Velvety and rich, thick without being
heavy
FOOD PAIRINGS Bouillabaisse, fish,
veal and pork
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CASTELAS
Produced in the Mouriès region in
Provence, a little corner of paradise
where the olives offer a wide palette
of wonderful aromas ; green apple,
ITALIE
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LA CRAVENCO
This small olive oil batch comes from an
orchard near Fontvieille, in the heart of
the Baux de Provence valley.
The olive orchard stands on the south
side of the Alpilles, a unique site at the
foot of the Barbegal Roman aqueduct.
The land produces wonderful fruit,
and the talented miller of La Cravenco
(the daughter of the Crau in Provencal),
Stéphane Le Dréan, transforms them to
obtain a pure fruit juice, a creamy olive
oil, slightly buttery, with hints of apple
and toasted almonds.
PRODUCER Stéphane
Le Dréan
Vallée des Baux-de-Provence,
« Mas du Petit Goudegue » orchard,
Fontvielle, Bouches-du-Rhône
DATE OF HARVEST November 2011
OLIVES Aglandau, Salonenque
(Cailletier, Verdale)
LIMITED EDITION 1500 liters - tank A
CHARACTERISTIC Floral
NOSE Apple and toasted almond
PALATE A creamy oil, slightly buttery
FOOD PAIRINGS Fine fish, fresh peas and
shelling beans, white fowl, poached pear
with oil and cinnamon, steamed leeks,
soups, and asparagus
ORIGIN PDO
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OMAINE DE MARQUILIANI
It’s always a pleasure to include in our
collection a particularly outstanding batch
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.
PRODUCER Anne
Amalric
Corsica, Mucchiette orchard,
Haute-Corse
DATE OF HARVEST November 2011
OLIVES Ghjermania, Sabine, Pendolino
LIMITED EDITION 1000 liters - batch 411122
CHARACTERISTIC Grassy
NOSE Exquisite scents of the garrigue with
melon notes
PALATE The first impression is both creamy
and very intense. Its tactile sensation is
particularly interesting
FOOD PAIRINGS Grilled fish, pasta,
puréed vegetables
ORIGIN PDO
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the domain’s olive oil. Oliviers&Co. has
selected for you 2 small batches: one from
the Bouteillan varietal, the other from the
Aglandau one, which, rooted on this land,
produces an amazing nectar.
PRODUCER Damien
Pourbaix
Var, parcels 1A3, D2, E8, F4
DATE OF HARVEST November 2011
OLIVES Aglandau 100 %
LIMITED EDITION 1500 liters - batch 1
CHARACTERISTIC Grassy
NOSE Green apple, bitter almond
PALATE Beautiful first impression on the
palate that is full body and unctuous without
lacking elegance and fluidity.
A beautiful pure finish on the nose with soft,
refreshing vegetal notes. Strength and
grace, great style!
FOOD PAIRINGS It embodies French cuisine ;
dishes with cream based sauces, pasta,
lamb, fresh vegetables, cheese
ORIGIN Haut
DOMAINE DE TAURENNE
This superb Var mansion is ideally
situated halfway between
Aix-en-Provence and Nice as the crow
flies. An authentic, small fortified
castle, this edifice will take you back to
medieval times.
The historic building is protected
by harmonious walls of beautifully
pruned boxwoods, stepping in, one
immediately understands the high
standards held by the owner. A visual
emotion complements the fragrances of
the surrounding vegetation as if to better
prepare the senses to the delights of
Olive Oil by Oliviers&Co.
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E
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MOULIN DE L’OLIVETTE
The Olivette mill was founded in 1928 in
Manosque. Modern at that time, it used
electricity, which was very innovative
for an oil mill. This fact offended the
writer Jean Giono who was a Manosque
resident. It is always between tradition
and modernity that the Olivette mill has
evolved.
PRODUCER Christian
Testanière
Haute-Provence, Carabasse
orchard, Alpes-de-Haute-Provence
DATE OF HARVEST November 2011
OLIVES Aglandau, Bouteillan
LIMITED EDITION 1000 liters - batch C2
CHARACTERISTIC Grassy
NOSE Banana, pineapple and green apple
PALATE A superb classic expression of the
Aglandau of Haute-Provence. Perfect
balance. The oil is luscious with character.
The palate is full of a multitude of delicious
small flavors. A delicacy!
FOOD PAIRINGS Perfect with fried zucchini
and eggplant. Exceptional pairing with
lamb, veal and goat
ORIGIN PDO
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CHÂTEAU DU VIGNAL
Perched 400 meters high, the Vignal
orchard is located on one of the most
remarkable terroir of the Nice province.
This year, the cru Vignal has once again
unseated the most outstanding oils
from Liguria and the Nice area.
Enjoy this soft creamy oil with an
exceptionally long finish. One of
O&CO.’s favorites this year.
DATE OF HARVEST November
2011
100 %
LIMITED EDITION 1600 liters - batch 2011
CHARACTERISTIC Floral
NOSE Beautiful balance between green
apple and almond
PALATE It’s a nectar with a lightness that
nearly lets you forget it’s an olive oil
FOOD PAIRINGS Mashed potatoes, cream of
asparagus, spring lamb, goat with almonds,
turbot carpaccio, skate wing, dungeness
crab, lobster
OLIVES Cailletier
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CASTILLO DE CANENA
ESPAGNE
SPAIN
& Francisco Vaño
de Guadiana, Jaén, Andalusia
DATE OF HARVEST November 2011
OLIVES Picual 100 %
LIMITED EDITION 5000 liters - batch 5
CHARACTERISTIC Grassy
NOSE Superb fresh grass nose
PALATE Fluidity and persistence. Very
impressive vegetal persistence without
hardness or astringency, fluidity and purity
FOOD PAIRINGS Seafood and vegetables in
general, especially John Dory and shrimp
ORIGIN Cortijo
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RESERVA DE GUADALUPE
Since its founding, Malaga, the Spanish
port and industrial city, has always
been in expansion. Best known as
the “Costa del Sol” by tourists, this
geographical area is also one of the most
outstanding in Spain for agriculture and,
particularly, the olive tree.
If the coast is beautiful, the backcountry,
with Granada in the East and Ronda in
the West, offers a beautiful mosaic of
vegetation where the vine and the olive
tree bear fruits drenched with sun.
The olive oil has bright, exotic flavors and
a delicious softness.
ORIGIN Baena,
Barrios
zona Izcar, Finca San Juan,
Andalusia
DATE OF HARVEST November
2011
Picuda
LIMITED EDITION 11000 liters - batch 1
CHARACTERISTIC Floral
Chiesa Gautier Vignal
ORIGIN PDO Nice, lieu-dit Château du Vignal,
Alpes-Maritimes
OLIVES Arbequina,
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2012 Oliviers&Co. Catalog
PRODUCER Rosa
PRODUCER Pablo
PRODUCER Pierre
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The most remarkable of all Spanish olive
oils originates from an area north of Jaen,
known as “en cuidad de Ubeda”.
With its magnificent 2010 product,
Castillo de Canena has conquered the
entire world, walking off with many
international prizes. In addition to these
prestigious titles, the world of olive oil
was impressed by the extreme richness
and vegetal intensity of this oil,
right up there amongst the best
Tuscan offerings!
In 2011 it once again offers one of the
most succulent oils in the new harvest,
with a tasting score of 160 points out
of 200.
GRÈCE
ESPAGNE
GREECE
NOSE Crème
fraîche, baked apple, pear,
butter and hazelnut
PALATE An oil that is smooth and velvety
without lacking character. Creamy oil
FOOD PAIRINGS sea cuisine, grilled fishes, any
puréed vegetables
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NOSE Blackcurrant buds, olive blossoms,
ripe apple and almond
PALATE An harmonious blend in which the
Arbequine and the Picuda varietals
complement each other to perfection
FOOD PAIRINGS Spanish cuisine. Lean fishes,
lemon based recipes, baking
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FONTANA SAN GIOVANNI
Enrica is the eldest. Giuseppe is
number two. Then come Elisabetta and
Francisco. The two brothers share the
land. Landowners just like their brothers,
both girls became agronomists. Each has
his or her own life but it would be out of
the question for any one of these siblings
to miss the olive harvest. From Salerno,
they return to the hills of Buccino and,
just as in their father’s time, together they
accompany their fruit to the mill.
From this mythical orchard, an oil that
speaks of Antiquity was born.
Paestum is not very far... the best oil of
the Campania province.
PRODUCER Fratelli
de Falco
orchards (San Giovanni),
Fisciano (Rio Secco Lupino) orchards,
Campania
DATE OF HARVEST November 2011
OLIVES Leccino, FS17, Pendolino, Moraiolo
LIMITED EDITION 3000 liters - batch 1
CHARACTERISTIC Floral
NOSE Beautiful blend of yellow melon, lime
blossoms, and hawthorne flowers
PALATE Smoothness, softness with a creamy
elegance
FOOD PAIRINGS White fish, grilled lobster,
pasta, veal tenderloin, pork tenderloin with
almonds, strawberries
ORIGIN Buccino
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POLLICHINO
The Pollichino’s oil comes from four
small orchards near Bisacquino. This
geographical area is conducive to the
rotoulis
P
Organic Oil
When oil is the mirror image of its
ecosystem -- a blend of the strength
of the sun, mineral complexity,
timeless landscape and the blue of the
Mediterranean -- it offers a liquid gold
that is smooth, velvety without lacking
character.
Creamy oil... the crème de la crème!
PRODUCER Protoulis
Family
Lesvos
CROATIE
DATE OF HARVEST
December 2011
OLIVES Kolovi, Adramytiani
LIMITED EDITION 5459 liters - batch 3
CHARACTERISTIC Floral
ORIGIN Plomari,
PORTUGAL
Olive Oil by Oliviers&Co.
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production of delicious oils that are
luscious and fragrant. Nestled at an
altitude of 550 meters, the olive trees
are nurtured near the natural reserve of
“Monti di Palazzo”.
FRANCEMatteo Pollichino
lives in Chiusa Sclafani close to his olive
trees and the exhilarating nature that is,
here, especially protected.
PRODUCER Matteo
Pollichino
Belice valley, Sicily
DATE OF HARVEST November 2011
OLIVES Nocellara del Belice, Biancolilla,
Giarraffa
LIMITED EDITION 5000 liters - batch 7
CHARACTERISTIC Floral
NOSE Dried leaves and flowers, notes of
green apple, an oil full of nuances
PALATE Regardless of the vegetal first
impression, within a few second the oil
becomes soft and creamy with notes of
ORIGIN Palermo,
fresh almond and butter before becoming
warm and spicy
FOOD PAIRINGS Seafood
and vegetables,
especially John Dory and shrimp
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Each year, in mid-November,
Antonio Roversi gathers together his
close relatives, and their close relatives,
to celebrate the olive harvest. Milanese
or Romans, they come all the way to
Marches to see his mill at work. And
Antonio tells them about his trees,
and how, he shapes them from his
inquisitiveness, now he feeds them
with his enthusiasm. After the visit,
they celebrate Signore Roversi’s beautiful
olive oil at the table. Pastas, polenta,
winter vegetables, fishes and stews:
the celebration goes on for nearly two
days straight…
PRODUCER Antonio
Italy
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Roversi
the capital of the Marches,
at the edge of the Adriatic sea
DATE OF HARVEST October 2011
OLIVES Leccino 100 %
LIMITED EDITION 5000 liters - batch 3
CHARACTERISTIC Grassy
NOSE A discreet nose full of elegance that
suggests olive trees in bloom, the sweet
scented breeze that permeates the Ancona
region
PALATE Deep flavors with notes of fresh
heart of Boston lettuce and green apple;
a long and spicy finish
FOOD PAIRINGS Fresh vegetables, especially
broccoli, cold pork, Italian ham, grilled fish,
stuffed pasta
ORIGIN Ancôna,
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2012 Oliviers&Co. Catalog
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GRÈCE
AZIENDA DEL CARMINE
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ZIENDA AGRICOLA PERSIANI
A
Organic Oil
The organic oil from Persiani in the
Abruzzi region comes from one of the
orchards closest to the Adriatic Sea.
This is the first time that the Persiani
estate is selected by Oliviers&Co.; it is the
ultimate reward for the oil which, upon
receiving our valued label, joins the ranks
of the best 100 olive oils in the world.
In the town of Atri, the Dritta varietal
produces an oil of distinction that rivals
the best of Tuscany. This wonderful
juice will satisfy all gourmands who love
oils that combine elegance, firmness and
roundness.
PRODUCER Helvia
Persiani
ORIGIN Abruzzo
DATE OF HARVEST October
2011
100 %
LIMITED EDITION 2000 liters - batch 1
CHARACTERISTIC Grassy
NOSE Fresh cut grass, green pepper,
artichoke, vegetal notes, very pure
PALATE A beautiful silky impression at first,
soft without lacking intensity, a long finish
FOOD PAIRINGS Fish and seafood
OLIVES Dritta
19
FRANTOIO GALANTINO
The orchards of the Galantino estate are
near Trinitapoli, a little town nestling in
the Margherita nature reserve, looking
out onto the Adriatic Sea.
This is an area propitious for top class
oils, both vigorous and fantastically
smooth.
PRODUCER Gianvito
Galantino
ORIGIN Trinitapoli, Puglia,
contrada “La Fenice”
DATE OF HARVEST November 2011
LOT 30 OLIVES Nocellara
100 %
liters
CHARACTERISTIC Floral
LIMITED EDITION 1000
LOT 44 OLIVES Coratina
100 %
liters
CHARACTERISTIC Floral
LIMITED EDITION 2000
NOSE Green
apple and fresh grass
very subtle aromatic mix, where
green apple and fresh grass mingle with a
delicate taste of pear, stewed apples and
fresh almonds
FOOD PAIRINGS Seafood and shellfish, all
vegetables, with white meats in general
PALATE A
20
MAURIZIO MARINO
The properties are located on the Ferla
terroir, in the heart of Mount Iblei in
south-eastern Sicily. All plots of the land
are devoted to growing olives. The main
variety is the Tonda Iblea which gives
the most intensive Monte Iblei DOP !
PRODUCER Maurizio
Marino
Sicily
DATE OF HARVEST October 2011
OLIVES Tonda Iblea 100%
LIMITED EDITION 2000 liters - batch 14
CHARACTERISTIC Grassy
NOSE Subtle nose where vegetal notes are
softened by a fresh almond note, and a
light buttery hazelnut note
PALATE The strength and density of its
attack of the palate are very impressive.
The oil sits on the tongue and covers the
palate with intensity and subtlety.
A wonderful oil
FOOD PAIRINGS Seafood and vegetables,
especially John Dory and shrimp
ORIGIN Syracuse,
21
SOCIETA AGRICOLA MASCIO
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 batch made from the Moraiolo
varietal, an olive that is disappearing in
favor of the Frantoio.
PRODUCER Gioia
ORIGIN Umbria,
Pina & Giuseppe Giancarlini
Zona PDO Umbria Colli
Assisi Spoleto
DATE OF HARVEST November
2011
Frantoio
LIMITED EDITION 2000 liters - tank 1,
1296 liters - tank 10
CHARACTERISTIC Grassy
NOSE Green grass, green apple
PALATE Powerful oil, fresh and fiery
FOOD PAIRINGS Lettuce and tomato salad,
mozzarella
OLIVES Moraiolo,
Olive Oil by Oliviers&Co.
19
Reserved Harvest OLIVE Oils
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2012 Oliviers&Co. Catalog
We selected classic olive oils that embody to perfection
the spirit of their country of origin.
500 ml (16.8 fl.oz), 1 and 2 liters (33 and 66 fl.oz) Can.
22
AZIENDA AGRICOLA DISISA
PORTUGAL
Arriving a century ago on this land,
Renato’s ancestors sought this treasure
everywhere. And at last they found it.
The treasure was not hidden in the
ground as everyone had believed at first,
but cleverly concealed at the tips of the
branches of their trees, in each of the
fruits of their orchards.
di Lorenzo
Monreale, Sicily, Italy
DATE OF HARVEST October 2011
OLIVES Cerasuola 100 %
LIMITED EDITION 6000 liters - batch B
CHARACTERISTIC Grassy
CROATIE
NOSE Artichoke, crushed olive tree leaves,
grassy note
PALATE Rich, power and delicacy, very
beautiful length. Tasteful purity, apple and
endive in finale
FOOD PAIRINGS Fresh vegetables, especially
broccoli, cold pork, Italian ham, grilled fish,
stuffed pasta
24
PRODUCER Augusto
ORIGIN Zona
12
CASTILLO DE CANENA
PRODUCER Rosa
& Francisco Vaño
de Guadiana, Jaén,
Andalusia, Spain
DATE OF HARVEST November 2011
OLIVES Arbequina 100 %
LIMITED EDITION 5000 liters - batch 7
CHARACTERISTIC Floral
NOSE Fresh grass
ORIGIN Cortijo
PALATE Artichoke
FOOD PAIRINGS Lean
PORTUGAL
fishes, lemon based
recipes, baking
9 D
OMAINE DE TAURENNE
With the variety “Bouteillan” and his
exceptional area, this selection offers a
brilliant nectar.
PRODUCER Damien
Pourbaix
Var, A1 and C1 parcels, France
DATE OF HARVEST November 2011
OLIVES Bouteillan 100 %
LIMITED EDITION 2000 liters - batch 3
CHARACTERISTIC Floral
NOSE Fresh pear, almond, olive flower
PALATE Elegance and a tender finish
on the palate
FOOD PAIRINGS Sea bass, skate wings,
lobster dishes. Fresh pasta, potatoes
ORIGIN Haut
Alves
Portugal
DATE OF HARVEST November 2011
OLIVES Madural, Cobrançosa, Verdeal
LIMITED EDITION 5228 litres - lot 8
CHARACTERISTIC Grassy
NOSE notes of freshly cut grass, green apple
and almond
PALATE Power, volume, fullness, its richness
is not heavy on the palate. An oil that
exquisitely envelop all food
FOOD PAIRINGS all green vegetables, on toast
(basis for savory tartines), with stuffed
pasta, grilled fish
ORIGIN Trás-os-Montes,
24
PRODUCER Renato
This selection comes from the variety
“Arbequina” which offers a remarkable
floral olive oil.
AZEITES MILENIUM
An elegant oil that is perfectly adapted to
any kind of cooking.
23
Mantinea e Avia
It is always a pleasure to select an olive
oil comes from Kalamata area.
It is a little of our past which expresses
itself in flavors and sweetness of this oil
with Koroneiki olive variety.
A classic of the olive oil.
PRODUCER Vasileios
Kozobolis
Peloponnese, Greece
DATE OF HARVEST November 2011
OLIVES Koroneiki 100 %
LIMITED EDITION 15000 liters - batch 1
CHARACTERISTIC Grassy
NOSE Aromatic plant, pepper and dried
grass
PALATE Silky and upfront, full of roundness
FOOD PAIRINGS Moussaka, artichoke,
zucchini, eggplant, aged goat cheese
ORIGIN Kalamata,
Olive Oil by Oliviers&Co.
21
Everyday Olive Oils
22
2012 Oliviers&Co. Catalog
Inside stylish tins, you’ll find Grand cru olive oils at a price designed for everyday use.
750 ml (25.3 fl.oz) Can.
24
uinta do Facho
Q
Everyday olive oil
PRODUCER Rui
Jorge Pinto Dias
Portugal
DATE OF HARVEST November 2011
OLIVES Madural, Cobrançosa, Verdeal
LIMITED EDITION 10000 liters - batch 4
CHARACTERISTIC Grassy
NOSE Notes of freshly cut grass, green
apple and almond
PALATE Power, volume, fullness, its richness
is not heavy on the palate. An oil that
exquisitely highlights all food
FOOD PAIRINGS All green vegetables, on toast
(basis for savory tartines), with stuffed
pasta, grilled fish
ORIGIN Trás-os-Montes,
25
OLEARIA CLEMENTE SRL
Italian orchard
Clemente estate is located in the Gargano
area not far from Foggia. It is another
wonder of the Italian world, a smooth oil
with plenty of vigor and fullness.
PRODUCER Ilenia
Clemente
Italy
DATE OF HARVEST November 2011
OLIVES Coratina, Ogliarola
LIMITED EDITION 15000 liters - batch 11217
CHARACTERISTIC Floral
NOSE Nose of sweet almond and white
flowers blending with artichoke and fresh
grass
PALATE Fine rich attack, smooth and mellow
FOOD PAIRINGS White meats, tuna tartar.
While cooking pork tenderloin (brush on a
trickle of olive oil after roughly 12 minutes
and then cook for another 3 or 4 minutes)
ORIGIN Puglia,
Olive Oil by Oliviers&Co.
23
Specialty Olive Oils
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2012 Oliviers&Co. Catalog
In the Puglia or the Umbria regions of Italy, as well as in the Trás-os-Montes region of 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 pressuring- 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
This unique oil allows to have the
concentrated flavor of fresh mint at any
time of the year.
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…
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…
lementine & Green Lemon
C
Specialty Olive Oil
A perfect combination of flavors:
olive, clementine and lemon.
Tin 750 ml/25.3 fl oz.
Food pairings: to be drizzled over crudités or
used in cooking, to enhance the flavors of all
your dishes from appetizers to desserts.
Green Lemon Specialty Olive Oil
Green lemons bring to olive oil an
incredible fresh note.
Bottle 50 ml/1.7 fl oz, tins 100 ml/3.3 fl oz
and 250 ml/8.4 fl oz.
Food pairings: marinated fish, steamed
potatoes, red fruit salad or sorbet.
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…
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…
new
Parsley Specialty Olive Oil
Rich in essential oil, parsley leaves
crushed with olives yield a delicately
flavored oil that brings a herbaceous &
grassy note to any cuisine!
Tin 250 ml/8.4 fl oz.
Food pairings: soups, meat, fish, vegetables,
rice…
new
Garlic Specialty Olive Oil
Garlic and olive oil are key ingredients
in the Mediterranean cuisine. This
exceptional and easily digestible oil
is a true must-have to cook in the
Mediterranean style!
Tin 250 ml/8.4 fl oz.
Food pairings: salads, aioli, sauces, bruschetta,
meat, vegetables, pasta…
THE LIMITED SERIES
new
Basil
Everything is there: a dazzling green color,
a creamy texture, a stunning nose and
nuanced herbaceous flavors.
Limited edition to 1000 liters. 100 ml (3.3 fl oz) bottle.
Ginger & Lemon
Unexpected, sweet, fresh and tangy.
The flavors of this oil explode on the
palate; a firework of flavors and aromas!.
Limited edition to 1000 liters. 100 ml (3.3 fl oz) bottle.
Olive Oil by Oliviers&Co.
25
26
2012 Oliviers&Co. Catalog
Oliviers&Co.’s Creations
Discover a world of elegance and good taste,
where all senses are called
upon to experience moments of intense emotion.
Oliviers&Co.’s Creations
27
The Great Chefs
28
2012 Oliviers&Co. Catalog
23 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
Alain Llorca
Alain Passard
Reine Sammut
Enzo Pettè
Giovanni Ciresa
Jean-Marie Meulien
Michel Del Burgo
Michel Roth
Olivier Brulard
Philippe Da Silva
Olivier Streiff
Attilio di Fabrizio
Gérald Passédat
Jean-André Charial
J. & L. Pourcel
Éric Fréchon
Éric Briffard
Renato Piccolotto
Anthony Genovese
Jacques Chibois
Gilles Marchal
Oliviers&Co.’s Creations
29
Olive Pastes
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2012 Oliviers&Co. Catalog
Enjoy the results when the olive meets the genius and creative liberty of great chefs.
Discover our unique olive pastes reinterpreted by great chefs exclusively for Oliviers&Co.
Often it is the simplest dishes that best reveal the genius of a great cook.
great chefs Olive Pastes
Black Olive & Dried Tomato
Jean-André Charial
L’Oustau de Baumanière, Les Baux-deProvence. 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
Traditional Olive Pastes
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.
Green Olive & Pistachio
Alain Llorca
Alain Llorca’s Restaurant, Mougins.
Jar 100 g/3.5 oz.
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.
Black Olive & Dried Fruit
Olivier Streiff
La Raison Gourmande, Beaulieu sur Mer.
Jar 100 g/3.5 oz.
Éric Fréchon
Le Bristol, Paris. Jar 100 g/3.5 oz.
With these black or green olive
pastes, enjoy the flavor of the
original traditional
Mediterranean recipes.
NEW
Black Olive & Cocoa Nibs
Gilles Marchal
Paris. Jar 100 g/3.5 oz.
Black Olive & Dried Fig
Enzo Pettè
Hostaria Bibendum, Florence
Jar 100 g/3.5 oz.
Oliviers&Co.’s Creations
31
Vegetable Collection
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2012 Oliviers&Co. Catalog
Tomato, carrot, leek, asparagus, artickoke 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
Lucie Passédat Sauce
Zucchini & Goat Cheese 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.
Gérald Passédat
Le Petit Nice, Marseille
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.
Enzo Pettè
Hostaria Bibendum, Florence
Minced leeks are slowly simmered in
acacia honey, reminiscent of the Italian
and Spanish confits.
Jean-André Charial
L’Oustau de Baumanière, Les Baux-deProvence.
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.
Jar 140 g/4.9 oz.
arrot & Chicory
C
Delice with Orange
Giovanni Ciresa
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.
Jar 140 g/4.9 oz.
Leek & Acacia Honey Delice
Gérald Passédat
Le Petit Nice, Marseille
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
Asparagus & Lemon Confit Delice
Giovanni Ciresa
Le Bauer, Venice
The delicate flavor of asparagus
is pleasantly balanced with the
subtleness of the lemon confit.
Jar 140 g/4.9 oz.
Oliviers&Co.’s Creations
33
Seafood Collection
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2012 Oliviers&Co. Catalog
When the sea captures 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 never have before. Discover also our new seafood preserves from Spain.
Seafood Recipes
Tuna with Green Olives
Anthony Genovese
Il Pagliaccio restaurant, Roma
Created by Anthony Genovese, this tuna
and green olives spread is a sophisticated
blend harmoniously balanced with
delicate tender leeks, onions,
herbaceous notes of artichokes,
capers, and lemon.
Jar 100 g/3.5 oz.
Sardines with Dried Tomatoes
Olivier Brulard
Cooker Chef, mof* 1996
Olivier Brulard unites 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.
Seafood Preserves
Anchovy with Honey & Capers
Tuna Belly in Olive Oil
Gérald Passédat
Le Petit Nice, Marseille
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. The delicate sharpness of
capers, and with the sweetness of a just
touch of honey, as well.
Product of Spain.
Jar 100 g/3.5 oz.
Can 118 g/4.16 oz.
Can 118 g/4.16 oz.
Squids in their Ink
Product of Spain.
Can 118 g/4.16 oz.
Queen Scallops in Oil & Tomato
Product of Spain.
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.
*mof : Meilleur Ouvrier de France
Oliviers&Co.’s Creations
35
fish soup & CRAYFISH BISQUE
36
2012 Oliviers&Co. Catalog
NEW
Fish soup
Gérald Passédat
Le Petit Nice, Marseille
Like most epicurean from around the
world, Oliviers&Co. felt as an injustice to
see the fish soup, recipe undeniably part
of our culinary heritage (south / southeastern France), being slowly forgotten,
or worse, relegated as a folkloric offering
in beachside eatery. I would rather not
talk about the sorry taste of the products
sold on the domestic market for the past
20 years that bear resemblance to fish
soup only by name!
Oliviers&Co. had to face this new
challenge, and it was not an easy task to go
through the often irrelevant archives for a
recipe with so many facets. The help of
many cooks and the recollections of
gourmets in the south of France combined
with my experience and childhood
memories growing up in Marseille allowed
us to structure the solid framework for the
recipe that is delicate and precise, as well.
However, we needed a referee, a final
validation that was effective and
uncontested. The Oliviers&Co’s team,
myself included, had secretly hoped to
convince an institution, a reference in
terms of gastronomy to endorse our new
creation.
The restaurant “Le Petit Nice” in
Marseille that has been owned be the
Passedat family since the beginning of the
twentieth century seemed to be the only
one to be able to affix the perfect seal.
Gérald Passédat, talented heir of a long
line of experts in seafood gastronomy
now heads the kitchen of this venerable
establishment.
His perfectionism has rewarded this
historic Marseille institution with a third
Michelin star; coveted grail, supreme
award for all master chefs who want to see
his name inscribed in the pantheon of
taste.
After two years of work and many
adjustments, the long awaited day arrived!
A ladle of our soup, a recipe at last
accomplished, could fill the white bowl of
our satisfied wishes.
From now on, in one spoonful, food lovers
from around the world will be able to
enjoy without traveling a moment of pure
pleasure, full of nuances and marine
flavors as if they were lapping up the
entire edible Mediterranean Sea.
Oliviers&Co. is flattered that
Gérald Passédat has chosen our
institution, our boutiques, and our brand
symbol of excellence, to revive the most
emblematic recipe in the Mediterranean
culture from the antiquity to the present.
We warmly thank him.
Jar 770 g/26.95 oz.
NEW
Crayfish Bisque
Éric Briffard
Le Cinq, Paris
Eric Briffard is not just the brilliant pupil
of master chef Joël Robuchon, he is the
unaware heir of: Bocuse, Jean Ducloux,
Claude Deligne, René Hure, Alain
Chapel, Raymond Olive, and perhaps
further still: Dumaine, Sicart, Parendel,
Dorin, Topolinski, and of course, the
great master Fernand Point.
I have known Eric for twenty years and
I never ceased to admire his innate sense
of perfection pushed to the extreme, one
that is almost obsessive and gives each of
his dishes an accuracy, a masterly balance
and a brilliance that without a doubt
makes him one of the greatest French
chefs of this third millennium.
The crayfish bisque is a complex
preparation that appears today to be
old-fashioned, or even from another time.
Yet, through its strong, subtle and silky
flavors, it has seduced many generations
of gourmets. In many regions of France
crayfish was long considered a symbol of
extreme refinement, and numerous were
the cooks that prepared it.
We felt indispensable to reintroduce,
to dust off without changing the
foundation, this jewel of our culinary
heritage to which we have given a slight
southern accent. Oliviers&Co’s expertise
shines through this new creation as savory
as it was difficult to develop.
This crayfish bisque is somewhat our
tribute to the meticulous preparations of
the master chefs from the past.
All you need to do now is to enjoy it
without waiting. To do so, you simply
need to own a saucepan and to heat the
bisque slowly over low heat to be invited
to a taste experience full of emotions,
a fragrant bouquet of sweet nostalgia,
a Proust madeleine found at last.
Jar 660 g/23 oz.
Launching Winter 2012
Éric Verdier,
Quality & Culinary Creation Manager
Oliviers&Co.’s Creations
37
FRUITY VEGETABLE COLLECTION
38
2012 Oliviers&Co. Catalog
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.
ustard & Mushroom
M
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 Michelin-starred 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
Artichoke & Apricot with Honey
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.
Giovanni Ciresa
Le Bauer, Venice
Bright, grassy artichoke meets the
sweetness of apricot and honey to create
this Venetian-inspired 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.
Jar 90 g/3.1 oz.
Oliviers&Co.’s Creations
39
Ketchup
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2012 Oliviers&Co. Catalog
The taste buds shock!
Ketchup
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. 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.
Bottle 330 g/11.05 oz.
Éric Verdier,
Quality & Culinary Creation Manager
Oliviers&Co.’s Creations
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Mayonnaise
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Mayonnaise
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 the 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.
Whether you use it in a simple tuna
sandwich, alongside a piece of meat
simply grilled, a 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.
Jar 180 g/5.82 oz.
Éric Verdier,
Quality & Culinary Creation Manager
Oliviers&Co.’s Creations
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Bolognese Sauce
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Bolognese Sauce
Behind the name bolognese sauce hides a
plethora of recipes of varying complexity,
the result of the evolution of available
foods throughout the 20th century
whether in opulent times or periods of
famine.
It took me two years of research, many
cross-referenced details and numerous
testing in the kitchen, comparing the
results against the strong experience
of Great Italian Chefs. And, of course,
I travelled to Bologna to draw up a master
recipe - the blue print - respectful of the
various influences that have shaped this
world famous gastronomic classic.
The simplest things are always the
most complicated to achieve. Indeed,
it is important to note that there is no
standard recipe for the sauce that,
however, owes its pedigree to the city
of Bologna. To the amateur and gourmet
alike, the bolognese sauce is just a greatly
reduced tomato sauce in which finely
chopped beef has simmered for a long
time. In fact, the real secret of the sauce
is what the people of Bologna call ragù.
The subtlety of this mixture is to first
slowly roast the ground beef without
letting it dry with olive oil, carrots,
onions, balsamic vinegar from Modena
and crème fraîche.
To create Oliviers&Co bolognese sauce,
we had to select a remarkable meat.
We chose the full-flavor, yet delicate,
Carmargue bull, and simmered it in a
revisited base made of olive oil, piment
d’Espelette, superior balsamic vinegar
and a little crème fraîche to mellow the
mixture. To this exceptional ragù, we
added a tomato sauce with a great
aromatic complexity where thyme, sage,
bay leaf and savory subtly complement
the heady preparation.
Making a true Bolognese sauce at home
takes 6 hours of labor and patience. Once
again Oliviers&Co offers a great moment
in gastronomy. Warm our bolognese sauce
over low heat for a few minutes and serve
it elegantly spooned over tagliatelle pasta.
The addition of few shavings of
Parmesan is all that is needed to suggest a
gourmet stroll, a sophisticated stopover in
the Emilia Romagna terroir.
NEW
The Augusta Ragù
Inspired by its Bolognese sauce,
Oliviers&Co. wished to propose to the
vegetable lovers a vegetarian “Ragù” in
which bull meat was replaced by a fruit
seed. The peanut proved to be the most
remarkable substitute. Like a nod to the
majesty of the Roma city, this sauce
named “Augusta” invites every gourmets
to a unique and amazing vegetable
culinary experience.
Jar 380 g/13.4 oz.
Jar 380 g/13.4 oz.
Éric Verdier,
Quality & Culinary Creation Manager
Oliviers&Co.’s Creations
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Oliviers&Co.’s Permanent Collections
The universe of Oliviers&Co. :
a multitude of fragrances and tastes.
Oliviers&Co.’s Permanent Collections
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Fruit of the Olive Tree
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2012 Oliviers&Co. Catalog
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 one of the most esteemed table
olives among connoisseurs.
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.
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
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.
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 125 g/4.4 oz.
Bag 150 g/5.36 oz.
Picholine Olive
Bag 125 g/4.4 oz.
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Vinegars
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2012 Oliviers&Co. Catalog
Essentials to dress or spice up your everyday culinary creations --- the vibrant O&CO. vinegars are true
palate pleasers!
alsamic Vinegar of Modena B
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.
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 produced
in Nemours, France, has been carefully
aged following a secret ancestral method
adding to its intensity.
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.
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.
NEW
Aged Barolo Wine Vinegar
This vinegar is made from the Barolo
wine*, cultivated in the Piedmont region
of Italy. It is aged in oak barrels for at
least 18 months.
It has an intense red color with orange
shadows. Its nose is reminiscent of
raspberry, violet and cherry. Full-bodied,
its taste is intense in the mouth, like the
wine it is made from.
A dazzling vinegar worthy of its
magnificent hilly terroir.
This vinegar is perfect to cook and
deglaze any meats (especially game) and
to season any salads and every raw
vegetable.
Bottle 250 ml/8.4 fl oz.
Bottle 250 ml/8.4 fl oz.
Balsamics
Made in a tradition of purity, our
balsamics are true elixirs 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.
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.
Bottle 250 ml/8.4 fl oz.
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.
Bottle 100 ml/3.3 fl oz.
*Vino
Barolo DOCG (Denominazione de Origine Controlatta e Garantita)
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Condiments
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herry Flavored Condiment with
C
Balsamic Vinegar of Modena
The flavor of cherry lends a sweet
and fruity note to the mellowness of
balsamic vinegar, creating a rich
complexity.
Bottle 250 ml/8.4 fl oz.
ig Flavored Condiment with
F
Balsamic Vinegar of Modena
Honey & Ginger White Condiment
Both bite and softness best describe this
condiment which will quietly unleash
your culinary imagination… Your turn
to play!
Bottle 250 ml/8.4 fl oz.
Apple Fruity Condiment
When the flavor of fig is combined so
harmoniously with balsamic vinegar of
Modena, the scent of the Mediterranean
is captured in the bottle.
This vibrant condiment has the delicate
fragrance and flavor of a caramelized
baked apple. Its fruitiness will add
depth to any composed salads and
impart a dash of boldness to the most
audacious culinary creations!
Bottle 250 ml/8.4 fl oz.
Bottle 250 ml/8.4 fl oz.
Oregano Flavored Condiment
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 recipes.
Bottle 250 ml/8.4 fl oz.
Mango Fruity Condiment
A sweet and crisp versatile white grape
vinegar with a nicely balanced oregano
flavor. It will enliven any cold or hot
preparations.
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.
Bottle 250 ml/8.4 fl oz.
THE LIMITED SERIES
NEW
alsamic Condiment
B
Aged in Oak Barrels
Made from the Lambrusco Grasparossa
and Trebbiano Modenese cooked
grape musts, it is patiently aged in oak
barrels for 6 long years.
Limited edition to 660 liters. Bottle 100 ml/3.3 fl oz.
pple Balsamic Condiment
A
Aged in Apple Wood Barrels
Made with the sweet and very juicy
Fuji apple, this balsamic condiment is
aged in apple wood barrels for 5 years.
Limited edition to 220 liters. Bottle 100 ml/3.3 fl oz.
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Salts, Herbs & Spices
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2012 Oliviers&Co. Catalog
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.
alt & Herbs Mix
S
for Pasta and Salads
Spices
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
Tomato Powder
Exclusive at 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.
Saffron Krokos Kozanis PDO
Rich and bright tomato paired with
powerful marjoram cultivated since
Antiquity is enhanced by essence of
chive and onion.
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
Oliviers&Co.’s saffron is harvested and
dried in the Krokos village in Greece.
These perfumed yellow threads are
essential in the Mediterranean cuisine,
used in tagine, paella, scrambled eggs,
mashed potatoes and bouillabaisse.
Box 100 g/3.5 oz.
Box 40 g/1.4 oz.
Jar 1 g/0.04 oz.
Salt & Herbs Mix for Fish
Bay leaves, lemon, coriander, fennel…
all these traditional ingredients are
combined in this salt to prepare fish in
Mediterranean style, whether grilled,
marinated or steaned.
Box 100 g/3.5 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.
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.
Spice Mix
Inspired by a Moroccan recipe, this mix
is a blend of a dozen spices: coriander,
sweet paprika, turmeric, salt, cumin,
caraway, hot paprika, fenugreek,
fennel… 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.
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Sauces, Rice & Pasta
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2012 Oliviers&Co. Catalog
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.
Rice
Pesto ai Peperoni
Jean-Marie Meulien
This is an amazing colorful and flavorful
recipe where the ricotta cheese softens
the duo of red and yellow bell peppers,
making a robust recipe.
Carnaroli Risotto Rice
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.
Jar 180 g/6.34 oz.
Puttanesca Tomato Sauce
Pasta
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.
Jean-André Charial
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 90 g/3.1 oz.
Jar 180 g/6.34 oz.
One of the most classic Italian pasta.
Jar 90 g/3.1 oz.
Pesto
Pesto alla Genovese
Jean-Marie Meulien
To three classic ingredients of Pesto,
basil, Parmesan cheese and pine nuts,
Chef Meulien added 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
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.
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.
Tomato Pappardelline
Unique and delicious tomato pasta that
showcases in the heart of the
Mediterranean cuisine.
Bag 250 g/8.8 oz.
Jean-André Charial
With La Rossa, the key ingredient of
this rare pesto is sun-dried tomato.
A new standard.
Jar 180 g/6.34 oz.
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Savory Biscuits
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2012 Oliviers&Co. Catalog
Olive Crackers
Grissini with Olive Oil
Specialty of Tuscany, these artisanal
baked crackers are 100% natural. Crisp,
fine and made with green olives, they
are simply excellent!
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.
Bag 150 g/5.36 oz.
Ciappe with Olive Oil
Mini-Crostini with Olive Oil
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
Specialty of Liguria, Italy, Ciappe are
lightly salted wheat crackers. Shaped by
hand, which explain their uneven shape,
they are simply baked. They are perfect
for any occasions: as a tartine for an
aperitif, a bruschetta for dinner, or just
as a snack.
Specialties of the Liguria region in Italy,
mini-crostini are understated and rustic
toasted slices of bread with olive oil,
perfect to enjoy at any time.
These rich crumbly biscuits are
transformed with rosemary for a savory
and floral treat.
Bag 80 g/2.8 oz.
Bag 200 g/7 oz.
Bag 150 g/5.36 oz.
Flavored with warm floral notes of
rosemary, these mini-toasts are
welcomed tossed in salads.
Ciappe with Chives
In this recipe chives enhance olive oil
and make these ciappe the perfect
accompaniment to any seafood
preparations.
Mini-Toasts with Rosemary
Bag 75 g/2.64 oz.
Bag 150 g/5.36 oz.
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Truffle
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Whether black or white, summer or winter, truffles illuminate savory dishes,
from the simplest to the most refined, with their intense flavor
lack Truffle Aroma
B
Specialty Olive Oil
The black truffle is called the “black
diamond” and is famous for its particular
flavor and taste. A few drops of this oil
as a finishing touch highlight everyday
dishes.
Bottles 50 ml/1.7 fl oz, 100 ml/3.3 fl oz.
hite Truffle Aroma
W
Specialty Olive Oil
Rarer than black truffle, the white Alba
truffle or “Mozart of mushrooms”, is
prized for its intense and unique flavors.
This Piedmontese specialty delicately
blends olive oil with 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 seasons salads,
ennobles a simple omelet and
illuminates the most refined dishes.
Jar 25 g/0.88 oz.
orcini Mushroom Cream
P
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.
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.
armigiano Reggiano Cream
P
with Truffle
An Italian specialty, this cream is a
must-have sauce to enjoy over even the
simplest pasta for an indulgent treat.
Jar 190 g/6.7 oz.
Jar 90 g/3.1 oz.
NEW
Truffle Tagliolini Pasta
Made in Pisa since 1860, the delicate
flavor of this pasta is simply sublime.
Bag 250 g/8.8 oz.
Dehydrated Black Truffle
This outstanding all natural product
allows one to enjoy truffle all year long.
Aroma and taste are released when
served on warm dishes, giving off the
characteristic flavors which make the
truffle so unique. It’ll sublimate pasta,
eggs, soups, risotto, meat.
Jar 2.5 g/0.088 oz. Launching Winter 2012
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Sweet biscuits & Confections
Sweet Biscuits
anistrelli with Olive Oil &
C
Aniseed
A traditional biscuit from Corsica,
O&CO.’s canistrelli, with olive oil and
aniseed, are both sweet and savory.
Bag 250 g/8.8 oz.
avettes with Olive Oil &
N
Orange Blossom
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.
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.
NEW
Biscotti with Olive Oil
Hand shaped then baked, these biscotti
are made from simple ingredients,
according to the Ligurian tradition.
Olive oil gives them a crumbly texture
and a unique taste. Flavorful and
irresistable, our biscotti can and should
be enjoyed at any time.
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!
Bag 150 g/5.3 oz. and 300 g/10,6 oz.
iedmont Hazelnuts
P
covered in Chocolate
The best hazelnuts in the world are
covered in a delicious milk chocolate for
an indulgent treat.
Bag 150 g/5.3 oz. and 300 g/10,6 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.
hite Truffle Sweets with
W
Piedmont Hazelnuts & Chocolate
L’Extrême
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.
NEW
Suprême
An original sweet spread made
from pistachio & olive oil fashioned after
a traditional Italian confection. Our truly
unique Suprême will please everyone!
Jar 180 g/6.3 oz.
Lavender Honey
This beautiful and very fragrant honey
delivers the entire pallet of aromas of
the sunny last lavender fields of
Provence.
Jar 240 g/8.4 oz.
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).
Bag 200 g/7 oz.
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four seasons Fruit Spreads
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The O&CO. four seasons fruit spreads. Four concertos to savor.
The fruit spread market is full with
well-known brands offering many
products often prepared with low quality
fruits.
The ubiquitous apricot or cherry fruit
spreads are now being duplicated
endlessly and therefore trivialized,
resulting to the inevitable
standardization of taste!
Oliviers&Co. had to respond by creating
a line of high-end quality fruit spreads
for the most demanding gourmets. We
felt the need to revisit this essential
sweet breakfast staple and propose
variations around fruits that symbolize
the best of the four seasons.
Without further ado, discover the
harmony of a delicate composition
where fruits are deftly combined with
a spice, a floral note, or even a touch
of wine.
Again Oliviers&Co. will tantalize your
palate with its know-how exclusively
dedicated to gustatory pleasures.
You can now start your day by savoring
one of our four delicious fruit creations.
NEW
pring Spread – Peach Apricot
S
Muscat & Almond
Jar 230 g/8.05 oz.
NEW
ummer Spread – Fig Melon
S
Vanilla & Star Aniseed
Jar 230 g/8.05 oz.
NEW
all Spread – Chestnut Pear
F
Walnut & Sichuan Pepper
Jar 230 g/8.05 oz.
NEW
Winter Spread – Clementine &
Cinnamon
Jar 230 g/8.05 oz.
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L’OR VERT, Ecological & Organic Skincare
Gentle on your skin and on the environment, our Mediterranean
beauty skincare is certified by Ecocert Greenlife** and dermatologically tested.
Ecological & Organic Skincare made from Olive Oil.
Face Care
Face Cream
Body Care
Body Cream
Hand Care
Hand Cream
Moisturizing* and revitalizing.
With olive oil and olive leaf extract.
Moisturizing* and nourishing. With olive
oil and olive leaf extract.
Moisturizing* and protecting.
With olive oil and olive leaf extract.
Tube 50 ml/1.7 oz.
Tube 150 ml/5 oz.
Tube 75 ml/2.5 fl oz.
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,
this refreshing gel-cream is a complete
and highly effective treatment
sublimates the eyes.
Tube 12 ml/0.40 fl oz.
Face & Body Sublime Oil
A pure anti-aging concentrate of
precious oils for beauty and youth.
Bottle 50 ml/1.7 fl oz.
oap Bar with Olive Oil,
S
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.
Liquid Hand Soap
With olive oil and citrus essential oils.
Washing 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
This true savon de Marseille contains
4% pure organic olive oil. Its creamy and
perfumed foam gently cleanses skin
without drying.
Cubes 100 g/3.5 oz and 350 g/12.34 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
- 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
Oliviers&Co.’s Permanent Collections
67
68
2012 Oliviers&Co. Catalog
VERT D’OLIVE, HOME Fragrance
Oliviers&Co. invites you to discover “Vert d’Olive”, an exclusive fragrance by 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 Cru Olive oils.
NEW
Scented Candle
NEW
Diffuser
NEW
Home Spray
The scented candle immerses you in a
bright warm atmosphere, thanks to the
lightness of the “Vert d’Olive” fragrance
and the soft light diffused through the
pattern of olive leaves.
The diffuser continually imbues your
home with a gentle breath of
“Vert d’Olive” fragrance. The perfume
is diffused by perfumed decorative
wooden reeds, ideal for confined spaces.
Just press the home spray a few times
to obtain the “Vert d’Olive” fragrance;
a misty coolness enters your living areas,
like a cool zephyr wafting through the
olive groves.
Burning time: 40 hours, capacity: 190 g /6.70 oz.
Bottle 50 ml/1.7 fl. oz and 8 wooden reeds
presented in a case.
Bottle with spray 100 ml/3.3 fl. oz.
Oliviers&Co.’s Permanent Collections
69
Accessories & Gift Ideas
70
2012 Oliviers&Co. Catalog
Accessories
Gift Ideas
Visit our boutiques, to discover
our unique accessories.
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.
Personalize your gifts and see all we have to offer at any of our
boutiques.
Pourers
Table & Oil Cruets
Olive Wood Accessories
Linen: kitchen & table linen
NEW
O&CO. 3 Tins Table Cruet
Set of Mediterranean Extra Virgin & Specialty
Olive Oils. 3 x 250 ml (8.4 fl oz) tins with
3 plastic pourers packed in a canister.
Live with us gourmet adventures. Join thousands of gastronomes who live,
cook and enjoy O&CO. exceptional products.
Follow O&CO. news on our website: www.oliviers-co.com
Oliviers&Co.’s Permanent Collections
71
OLIVIERS&CO. RECIPES
72
2012 Oliviers&Co. Catalog
Oliviers&Co. recipes
Oliviers&Co. recipes
SCALLOPS
MARINATED IN
GREEN LEMON OLIVE OIL
MAKI SUSHI
Serves 4
Preparation: 40 mn
Cooking time: 20 mn
Inactive time: 30 mn
3 cups sushi rice or short grain rice
1 teaspoon sugar
2 teaspoons salt
1⁄3 cup O&CO honey & ginger condiment
3 tablespoons O&CO green lemon specialty olive oil
12 sea scallops (including the coral if available)
10 sprigs fresh coriander, minced
2 nori sheets
100 g/3.5 oz arugula
Salt and freshly ground pepper
Wash the rice in several
changes of tepid water until
the water is clear. Drain.
Combine the rice with
½ cups of water, season with
2 teaspoons of salt and bring
to a boil. Stir the rice, cover
and simmer over low heat
until the water is absorbed,
15 to 20 minutes. Transfer
the rice to a bowl and lightly
fluff with a fork. Fold in
the sugar, honey & ginger
condiment and 2 tablespoons
74
2012 Oliviers&Co. Catalog
green lemon olive oil. Set
aside to cool. Bring a saucepan
of water to a boil and lower
the heat. Poach the scallops
for 3 minutes and drain. Cut
crosswise into thick slices and
combine with the minced
coriander and remaining
olive oil. Marinate at room
temperature for 10 minutes.
Place a sushi mat (you can also
use a clean kitchen towel) on
a cutting board. Place 1 nori
sheet, shiny side down, on the
mat. Gently spread the rice
on an even layer about 1.5 cm
(about ½-inch) thick, leaving
a 2 cm (about ¾-inch) border
along the long end opposite
you. At the center and across
the rice, lay down ¼ of the
arugula, top with ¼ of the
scallop slices and drizzle with
some of the marinade. Season
with salt and pepper and roll
up using the mat. Repeat with
the remaining ingredients.
Refrigerate until ready to
serve. Slice the rolls into 3 cm
pieces (about 1- inch) and
serve with a green lemon olive
oil and soy sauce emulsion.
It’s delicious with green tea.
SALMON DUO
WITH ASPARAGUS &
LEMON CONFIT DELICE
Serves 4
Preparation: 40 mn
Cooking time: 3/5 mn
8 oz (200 g) skinless fresh salmon fillet
2 tablespoons O&CO asparagus with lemon confit delice
1 head sucrine lettuce
4 large slices smoked salmon
2 tablespoons O&CO mandarin specialty olive oil
O&CO fleur de sel
Freshly ground black pepper
Cut the fresh salmon into
small dice and combine
with the asparagus & lemon
confit delice. Wash and dry
the lettuce leaves. Lay the
4 smoked salmon slices on a
cutting board and spoon the
fresh salmon mixture in the
center of each slice. Fold the
edges over the filling to form
4 small packets. Steam the
packets for 3 minutes or place
in a non-stick pan and bake
in hot oven for 5 minutes.
Be careful not to overcook
them. Arrange the lettuce
leaves on dinner plates.
Place the warm packets on top
and season with the mandarin
olive oil, sea salt and pepper.
Serve with a chilled glass of
Champagne.
Oliviers&Co. recipes
Oliviers&Co. recipes
GARLIC OLIVE OIL
& SAFFRON
AÏOLI
Serves 4 to 6
Preparation: 30 mn
No cooking
1 teaspoon mustard
1 egg yolk
5 threads O&CO saffron
Salt
Freshly ground pepper
O&CO garlic specialty olive oil
O&CO olive oil mini-crostini
Wisk together the mustard,
egg yolk, saffron, salt and
pepper in a mixing bowl.
Add the garlic olive oil a little
at a time, in a slow stream,
while whisking constantly.
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2012 Oliviers&Co. Catalog
When the sauce is firm and
homogenous, adjust seasoning
with salt and pepper to taste.
Serve the aïoli spread over
O&CO rosemary mini crostini
with a fish soup or with
steamed fish and vegetable.
STIR-FRIED SHRIMP
& VEGETABLE
WITH GINGER & LEMON
OLIVE OIL AND SPICE MIX
Serves 4
Preparation: 20 mn
Cooking time: 10 mn
20 medium shrimp
1 red pepper
1 green pepper
2 small zucchini
1 bunch basil
5 tablespoons O&CO ginger & lemon specialty olive oil
1 tablespoon O&CO spice mix
Salt
Freshly ground pepper
Shell and devein the shrimp.
Mince the red and green
peppers, and the zucchini.
Heat the ginger and lemon
olive oil in a large wok. When
the oil is almost smoking,
sear the peppers until golden;
add the shrimp. Cook for
3 minutes stirring constantly.
Add the zucchini, the spice
mix and basil leaves. Cook for
5 minutes, stirring constantly.
Season to taste with salt and
pepper and serve immediately
with rice.
Oliviers&Co. recipes
Oliviers&Co. recipes
TUNA & GREEN OLIVES
PIZZETE
RED MULLETS
GLAZED WITH
TOMATO & LEMON
RECIPE WITH ALMONDS
Serves 4
Preparation: 20 mn
Cooking time: 15 to 20 mn
Serves 4
Preparation: 20 mn
Cooking time: 25 mn
2 pizza dough
2 jars O&CO tuna & green olives
8 O&CO semi-dried tomatoes (you can also use fresh cherry tomatoes)
8 tablespoons O&CO Italy Reserved Harvest olive oil
4 sprigs of thyme
O&CO fleur de sel
Freshly ground pepper
Bake for 15 to 20 minutes,
until the dough is golden
and the topping is cooked.
Remove from the oven and
cool. Serve warm or cold with
arugula salad.
Preheat the oven to 230°C
(450F). Divide the pizza
dough into 4 circles. Spread
a generous layer of tuna &
green olives on each. Place
the pizzete on a cookie sheet
covered with parchment
paper. Arrange 2 semi-dried
tomatoes on each pizzeta and
drizzle with olive oil. Season
with sprigs of thyme, salt and
pepper.
Note: you can also make pizzete with O&CO sardine & sun-dried tomatoes recipe,
following the same directions; in that case, use 1 jar tuna recipe and 1 jar sardine
recipe.
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2012 Oliviers&Co. Catalog
4 large red mullets, about 300g (10 oz) each or 8 smaller ones (gutted and scaled by your fishmonger)
½ cup bread crumbs
1 jar O&CO Michel Del Burgo olive & candied lemon paste
4 tablespoons O&CO Annie Féolde tomato & lemon recipe with almonds
8 tablespoons O&CO lemon specialty olive oil
2 unpeeled garlic cloves
4 sprigs fresh thyme
O&CO Fleur de sel
Freshly ground pepper
Preheat the oven to 180°C
(360 F). Rinse the mullets
inside and out, and dry with
paper towels. Crush the garlic
cloves in their skin. Blend the
bread crumbs with the olive
paste. Fill the mullet’s cavities
with the mixture and lay on
a large baking dish. Glaze
each mullet with a tablespoon
of tomato & lemon recipe
with almonds, and drizzle
with lemon olive oil. Add the
crushed garlic and thyme to
the baking dish, season with
salt and pepper and bake
for 25 to 30 minutes. Baste
the mullets often with the
cooking juices flavored with
garlic and thyme. To serve,
filet the mullets and arrange
them on serving plates along
with the bread stuffing. Spoon
the cooking juices over them.
Serve with pasta, rice or
mashed potatoes.
Oliviers&Co. recipes
Oliviers&Co. recipes
EGGPLANT ROLLATINI
WITH TOMATO & PEANUT
AUGUSTA SAUCE
Serves 4
Preparation: 20 mn
Cooking time: 35 mn
4 small eggplants
1.7 fl oz (50 ml) O&CO everyday extra virgin olive oil
1 jar O&CO tomato & peanut Augusta sauce
2.8 oz (80 g) grated parmesan cheese
O&CO fleur de sel
Freshly ground pepper
Preheat the oven to 180°C
(350 F). Trim and rinse the
eggplants. Cut lengthwise
into thin slices, about ¼ inch
(½ cm). Heat the olive oil in
a non-stick skillet. Fry the
slices until lightly colored on
both sides. Drain on paper
towels. When the slices are
cool, spread them with the
Augusta sauce.
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2012 Oliviers&Co. Catalog
Roll up each slice and place
into a baking dish. Sprinkle
with salt, pepper and
parmesan cheese.
Bake for 25 minutes, until
golden and soft. Serve hot
with fresh pasta or a salad.
ROASTED RACK OF LAMB
WITH OLIVE OIL, CANDIED
FRUIT AND ARTICHOKE &
GREEN OLIVE DELICE
Serves 4
Preparation: 40 mn
Cooking time: 20 mn
Resting time: 10 mn
2 frenched racks of lamb (about 1½ lbs each), excess fat removed
3.5 oz (100 g) diced candied fruit mix
6 tablespoons O&CO Italian olive oil
2 jars O&CO artichoke & green olive delice
5 oz (150 g) arugula
O&CO fleur de sel
Freshly ground pepper
Season the racks of lamb with
salt and pepper and let them
rest at room temperature
for 20 minutes. Preheat the
oven to 210°C (400 F). Mince
the candied fruit mix. In a
heatproof bowl, combine half
of the candied fruits with the
artichoke delice. Roast the
lamb without adding any fat
for 20 minutes for medium
rare, 10 minutes longer for
medium. Remove from
the oven and let stand for
10 minutes before carving.
Combine the remaining
candied fruits with the olive
oil. Place the bowl of the
delice mixture over a pot of
simmering water until hot,
stirring once in a while. Carve
the lamb into individual chops
and divide among dinner
plates. Arrange some arugula.
Spoon some of the candied
fruits in olive oil over them.
Season to taste with salt and
pepper and serve with the hot
delice.
Oliviers&Co. recipes
Oliviers&Co. recipes
RASPBERRY &
TORTAS VERRINE
WITH POMEGRANATE
FRUITY CONDIMENT
Serves 4
Preparation: 25 mn
Inactive time: 30 mn
Cooking time: 4 mn
1 teaspoon O&CO Spanish Reserved Harvest olive oil
1 lb (about 500 g) fresh or frozen raspberries (you can also use pitted cherries)
4 tablespoons O&CO pomegranate fruity condiment
2 cups (about 50 cl) cold heavy cream
3 tablespoons (about 25 g) confectioner’s sugar
4 O&CO tortas (sweet crackers with aniseeds)
4 large tumbler glasses or verrines
Heat the olive oil in a pan.
Toss in the raspberries and
sear for 1 minute. Stir in
the 4 tablespoons of the
pomegranate condiment
and let it reduce slightly.
Remove from the heat and
set aside. Pour the cold cream
in a mixing bowl. Fold in the
confectioner’s sugar and whip
82
2012 Oliviers&Co. Catalog
until firm. Refrigerate for
30 minutes. Divide ¾ of the
raspberry mixture among the
4 glasses. Crush 2 tortas and
sprinkle over the raspberries.
Spoon the cold whipped
cream over them and top
with the remaining raspberry
mixture and crushed tortas.
Serve immediately.
MANGO NAPOLEON
TORTAS &
MINT OIL EMULSION
Serves 2
Preparation: 35 mn
Cooking time: 25 mn
Inactive time: 12 hours
1 cup water
7 oz (200 g) sugar
Mint leaves
1 large very ripe mango or 2 small ones
2 tablespoons O&CO mint specialty olive oil
4 O&CO aniseed tortas
Passion fruit sorbet
The day before, combine the
water and sugar in a small
pan. Bring to a boil, reduce
the heat to very low simmer
and cook for 25 minutes to a
thick syrup. Wash and mince
the mint leaves. Peel and cut
the mango into thin slices.
Add the mint, mango slices
and mint oil to the syrup and
refrigerate until ready to use.
The next day when ready
to serve, halve the tortas.
Place one half in the center
of individual dessert plates.
Top with 1 mango slice. Cover
with a piece of torta and a
slice of mango. Repeat until
all the torta is used. Puree the
chilled syrup and remaining
mango in a blender and spoon
over the napoleons. Serve
with passion fruit sorbet.
France
Antwerp:
Aix-en-Provence:
Schrijnwerkerstraat 8 - 2000
11 Rue Chabrier, 13100
[T] 00 323 231 46 20
[T] 00 33 (0)4 42 21 08 17
Brussels: 28 Rue au Beurre - 1000
Albi:
[T] 00 322 502 75 11
3 Rue de l’Hôtel de Ville, 81000
Brussels: 242 Rue Linthout - 1040
[T] 00 33 (0)5 63 54 56 80
[T] 00 322 734 96 00
Angers: 18 Rue des Lices, 49100
Namur:
[T] 00 33 (0)2 53 20 37 16
19 Rue Marchovelette - 5000
Annecy: 8 Rue Grenette, 74000
[T] 00 328 124 19 03
[T] 00 33 (0)4 50 51 23 64
Liege: 18 Bergerue - 4000
Antibes: 13 Rue Sade, 06600
[T] 00 32 4349 90 00
[T] 00 33 (0)4 93 34 30 18
Brazil
Avignon:
19 Rue Saint-Agricol, 84000
São Paulo: Lorena Shop – Rua
[T] 00 33 (0)4 90 86 18 41
Lorena, 1.914 – CEP 014124 006 –
Bordeaux:
São Paulo – SP
29 Rue des Remparts, 33000
[T] 00 55 11 3063 4433
[T] 00 33 (0)5 56 52 12 56
São Paulo: Petit Maison Pàtio
Cannes: 4 Rue Macé, 06400
Higienopolis SP – Av. Higienopolis,
[T] 00 33 (0)4 93 39 00 38
618 Piso Pacaembu – CEP
Clermont-Ferrand:
01238 000 – São Paulo – SP
2 Rue des Gras, 63000
[T] 00 55 11 2815 2255
[T] 00 33 (0)4 73 90 68 53
São Paulo: Petit Maison Shopping
Colmar:
Iguatemi - Alphaville SP – Alameda
32 Rue des Marchands, 68000
Rio Negro, 111 2o. Piso – CEP
[T] 00 33 (0)3 89 23 95 80
06454 000 – Barueri – SP
Dijon: 24 Rue des Godrans, 21000
[T] 00 55 11 4209 1894
[T] 00 33 (0)3 80 30 78 69
Paraná: Petit Maison Shopping
Lille: 85 Rue Esquermoise, 59000
Fashion - Mall RJ – Estrada da
[T] 00 33 (0)3 20 86 67 03
Gàvea, 899 - 2o. Piso – CEP
L’Isle/La Sorgue:
22610 001 – Rio de Janeiro – RJ
41 Rue de la République, 84800
[T] 00 55 21 2420 4732
[T] 00 33 (0)4 90 38 67 32
Rio de Janeiro: Petit Maison
Mane-en-Provence:
Shopping Leblon RJ – Av. Afranio
Parc de Pitaugier, 04300
de Melo Franco, 290 3o.Piso – CEP
[T] 00 33 (0)4 92 70 83 32
22430 060 – Rio de Janeiro – RJ
Marseille:
[T] 00 55 21 2512 9123
14 bis Rue Henri Fiocca, 13001
Denmark
[T] 00 33 (0)4 91 91 75 99
Menton:
Copenhagen: Gammel
5 Rue Saint-Michel, 06500
Kongevej 85, 1850 Frederiksberg C
[T] 00 33 (0)4 89 74 19 76
[T] 00 45 33 13 03 33
Metz:
Paris 15e:
2 Rue Ambroise Thomas, 57000
85 Rue du Commerce, 75015
[T] 00 33 (0)3 87 32 44 27
[T] 00 33 (0)1 55 76 42 26
Montpellier:
Pau:
30 Rue des Étuves, 34000
24 Rue du Maréchal Joffre, 64000
[T] 00 33 (0)4 67 66 63 46
[T] 00 33 (0)5 59 82 99 80
Nîmes :
Complexe de la République, 64000
10 Rue de l’Hôtel de Ville, 30000
Perpignan:
[T] 00 33 (0)4 66 38 26 48
5 Rue Mailly, Le Patio, 66000
Orléans:
[T] 00 33 (0)4 68 34 61 44
7 Rue Charles Sanglier, 45000
Reims: 4 Cours Jean-Baptiste
[T] 00 33 (0)2 38 53 09 76
Langlet, 51100
Paris 3e:
[T] 00 33 (0)3 26 49 07 36
36 Rue des Francs-Bourgeois, 75003
Rennes:
[T] 00 33 (0)1 42 74 38 40
11 Rue Jules Simon, 35000
Paris 4e:
[T] 00 33 (0)2 99 79 06 55
81 Rue Saint-Louis en l’Isle, 75004
Rouen: 5 Rue Rollon, 76000
[T] 00 33 (0)1 40 46 89 37
[T] 00 33 (0)2 32 10 56 60
Paris 5e:
Sanary/Mer:
128 Rue Mouffetard, 75005
1 Rue Jean Jaurès, 83110
[T] 00 33 (0)1 43 37 04 38
[T] 00 33 (0)4 94 32 77 36
Paris 6e: 28 Rue de Buci, 75006
Toulon: 9 Rue Lamalgue, 83000
[T] 00 33 (0)1 44 07 15 43
[T] 00 33 (0)4 94 41 42 15
Paris 12e: Chai n°20, Cour
Toulouse:
Saint-Émilion, Bercy Village, 75012
17 Rue Saint-Antoine du T, 31000
[T] 00 33 (0)1 43 42 07 83
[T] 00 33 (0)5 61 22 84 03
Oliviers&Co.’s Boutiques
Belgium
Oliviers&Co.’s Boutiques
83
Oliviers&Co.’s Boutiques
French West Indies
Osaka: Daimaru Umeda B2F,
Sandness: Langata 40 - 4306
Taiwan
Baie Mahault (Guadeloupe):
3-1-1 Umeda, Kita-Ku,
[T] 00 47 51 68 79 87
Taipei Xinyi:
301 Centre Commercial de
530-8202 Osaka-shi
Sandvika: Sandvika Storsenter,
2F., No. 11, Song Gao Rd., Xinyi
Destreland, 97122
[T] 00 81 6 6347 2111
Brodtkorpsgate 7 - 1338
Dist., Taipei City 110
[T] 00 33 (0)5 90 60 65 01
Yokohama: Sogo Yokohama B2F,
[T] 00 47 67 56 46 10
[T] 00 88 6 2 8789 5968
2-18-1 Takashima, Nishi-ku,
Stavanger: Breigata 25 - 4006
Taipei Teimu:
220-8510 Yokohama-shi
[T] 00 47 51856001
1F., No. 188, Sec.2, Chung Chen
Germany
Berlin-Mitte: Shop Berlin
[T] 00 81 45 450 3293
Oranienburger Str. 89 - 10178
Saitama: Sogo Omiya B1F,
Romania
[T] 00 49 30 308 75719
1-6-2 Sakuragi-cho, Omiya-ku,
Bucarest: Street Calea
Taichung:
Hambourg: Europa Passage
330-9530 Saitama-shi
Dorobantilor - N°182– sector 1
B2, No. 111, Sec. 2, Chung Kang
– Ballindamm 40 - 20095
[T] 00 81 48 648 7627
[T] 00 40 212334510
Rd., Xitun Dist., Taichung City 407
[T] 00 49 4033 475 256
Sapporo: Daimaru Sapporo B1F,
Bucarest: Centrul Comercial
[T] 00 88 6 4 2258 4868
Munich: Schrannenhalle
4-7 - Kita 5-jonishi, Chuo-ku,
Baneasa Feeria, Sos Bucuresti –
Viktualienmarkt 15 - 80331
060-0005 Sapporo-shi
Ploiesti nr 44A Sector 1
United States
[T] 00 49 89 23230600
[T] 00 81 11 828 1210
[T] 00 40 213105061
Boston: 161 Newbury St.
Greece
Luxembourg
Saudi Arabia
[T] 00 1 617 859 8841
Athens: Leoforos Kifissias 37 A
Luxembourg: 15, rue Marché aux
Riyadh:
Denver: Cherry Creek,
Golden Hall,15124 Maroussi
Herbes
L-1728
Centria Center Olaya Area – Olaya
Shopping Center 3000 East 1 st
[T] 00 30 210 675 52 92
[T] 00 35 2 26 20 22 19
Road Cross Thaliah Street 11596
Avenue CO 80206
[T] 966 1 219 88 05
[T] 00 1 303 355 6721
[T] 00 88 6 2 2873 0717
(at Darmouth) MA 02116
Japan
Norway
Chiba: Sogo Chiba B1 F
Alesund: Kipervikgate 8 - 6003
Slovenia
1 000 Shin-machi, Chuo-Ku,
[T] 00 47 70 12 07 00
Ljubljana:
B252 Short Hills, NJ 07078
260-8557 Chiba-shi
Bergen:
Slovenska cesta 46 – 1000
[T] 00 1 973 921 1046
[T] 00 81 4 32 45 2578
Markeveien 4 - 5012 - 95284770
[T] 00 38 6 123 22 292
New York: Grand Central
Kobe: Daimaru Kobe B1F,
[T] 00 47 67 56 46 10
40 Skashi-machi,Chuo-ku,
Kristiansand:
Sweden
650-0037 Kobe-shi
Kristian IV’s gate 15 - 4612
Stockholm:
[T] 00 1 212 973 1472
Kyoto: Daimaru Kyoto B1F,79
[T] 00 47 98 21 73 22
Sveavägen 106 - 113 50
New York: 249 Bleecker St.
Tachiurinishimachi Takakura
Oslo: CCVest,
[T] 00 46 8 684 193 80
(at Leroy) NY 10014
Nishiiri, Shimogyo-ku,
Lilleakerveien 16 - 0283
600-8511 Kyoto-shi
[T] 00 47 22 52 53 28
Switzerland
[T] 00 81 7 5288 7073
Oslo: Dronning Astrids gate 7
Genova: 8 Place du Bourg
Osaka: Hanshin Umeda B1F,
v/Bogstadveien - 0355
de Four - 1 204
1st Floor NY 100 19
1-13-13 Umeda, Kita-Ku,
[T] 00 47 22 56 57 52
[T] 00 41 22 310 51 64
[T] 00 1 212 757 9877
530-8224 Osaka-shi
Oslo: storo storsenter,
Lausanne:
[T] 00 81 6 6348 8838
vitaminveien 7.9 - 0485
13 Place de la Palud - 1003
Osaka: Daimaru Shinsaibashi
[T] 00 47 94 87 18 48
[T] 00 41 2 13113880
Main Building B1F, 1-7-1
Oslo: O&CO Grünerløkka –
Zurich: Limmatquai 36 - 8001
Shinsaibashisuji, Chuo-ku,
Olav Ryes Plass 6 - 0552
[T] 00 41 43 243 6686
542-8501 Osaka-shi
[T] 00 47 45 51 26 77
[T] 00 81 6 6245 1860
84
Rd., Shihlin Dist., Taipei City 111
2012 Oliviers&Co. Catalog
New Jersey: The Mall at Short
Hills, 1200 Morris Turnpike,
Terminal, 412 Lexington Avenue,
Graybar Passage NY 10017
[T] 00 1 212 463 7710
New York: The Shops
at Columbus Circle
2012 Catalog OLIVIERS&CO.
04300 Mane-en-Provence – France
France 0800 03 28 96 (toll-free number) / International + 33 4 92 70 83 39
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Exceptional Oils