Best French Vegetable Oil Types
Huile d'olive de Nice is a unique, virgin olive oil made in the French region of Alpes-Maritimes, mainly from the Cailletier variety of olives (at least 95%). The region is suitable to the olives due to lots of sunshine, the Mediterranean climate and moderate winds.
Olives are expertly harvested by beating and shaking the trees and they are collected in nets. The oil is characterized by its discreet, pleasant aromas of ripe apples, hazelnuts and almonds and its sweet taste. The best way to consume it is on toasted slices of crusty baguettes rubbed with a clove of garlic.
Huile d'olive d'Aix-en-Provence is a strongly aromatic olive oil produced in the French regions of Bouches-du-Rhône and Var. Its aroma is influenced by notes of greenery while the olives must be of the Aglandau, Cayanne and Salonenque varieties (at least 80% of the trees that are five-year-old).
The olive oil is a blend of at least two of the main varieties of olives. Every December, there is an olive oil festival, where the producers offer a taste of the flavors of this olive oil and related products such as table olives, tapenades and biscuits.
Huile d'olive de Corse is a smooth olive oil made in the south of the Corsica region of France, devoid of bitterness and fieriness and with a mild, pleasant taste. It has an aroma that is delicate and reminiscent of sweets, dried fruit and Corsican scrub, while it is pale to clear yellow, with occasional flashes of green.
Only olives from trees that are at least five years old can be used in the production of olive oil, and the olives must be from the Sabine, Ghjermana, Capannace, Raspulada, Zinzala, Aliva Néra or Curtinese variety.
Huile de noix du Périgord is a French virgin walnut oil that's mechanically extracted. It originates from Aveyron, Charente, Corrèze, Dordogne, Lot, and Lot-et-Garonne departments. This oil is produced from the walnut varieties called Franquette, Marbot, Corne, and Grandjean.
The visual appearance of the cold-pressed oil is clear, and the texture is fluid. The aromas are delicate and sustained, reminiscent of nuts and baked breadcrumbs. The hot-pressed oil has a fruity and intense aroma with toasty notes, reminiscent of biscuits and baked bread.
Huile d'olive de Haute-Provence is a unique olive oil from the French region of Alpes de Haute-Provence and nearby municipalities, characterized by its inimitable mild, bitter flavor and its strong aroma reminiscent of apples, pears, freshly cut grass, tomato and raw artichokes.
The flavors are all equally present on the palate and provide a slightly peppery aftertaste. It has been produced in the region since the Middle Ages, with the dominant olive variety being the Aglandau olive tree, which must be at least five years old in order to make this prestigious olive oil.
Huile d'olive de Nîmes is a unique-tasting, fruity olive oil mainly made from the Picholine variety of olives in the Gard region in France, where the Mediterranean climate and limestone and clay soil favorably influence the olive trees.
The other main varieties of olive trees include Négrette and Noirette, and all the trees must be at least five years old if the olives are to be used in the production of making Huile d'olive de Nîmes. Nîmes oil is known for its intense, strong flavors, sometimes accompanied with hints of bitterness.
The smooth, fatty olive oil from Nyons has a unique smell of green apples and buttery taste, it often comes with undertones of freshly cut grass or nutty products. It is yellow/green to golden yellow and has a bitter flavor. The olives used in the process of making this oil must be from the Tanche variety in the Nyons area in the region of Drôme.
Tanche olives ripen until they are wrinkled and black, ready to be harvested by hand in December and January, and then pressed to make this top-quality olive oil. Interestingly, it takes 5 kg of olives to make only one litre of olive oil.
Huile d'olive de la Vallée des Baux-de-Provence is a virgin olive oil from the French region of Bouches-du-Rhône, famous for its olive production. The olive oil is green and has a smooth texture, as well as a mild lingering taste reminiscent of fresh grapefruit, artichokes, and tomatoes.
Olives that get pressed into olive oil must come from more than one variety of the varieties beruguette, salonenque, grossane and verdale. No processing of the oil is allowed - only washing, decantation, centrifuge, and filtration, and it is ready to dress salads, prepare meat with it or eat it with a crumbly baguette on its own.
Best French Vegetable Oil Producers
Château Calissanne is a historical estate located in the Provence region of France. The estate spans approximately 1,200 hectares, with 110 hectares dedicated to vineyards and 60 hectares to olive groves. They produce high-quality extra virgin olive oil using traditional methods.
The olive varieties grown include Aglandau, Salonenque, and Picholine. Their olive oils have won several awards in international competitions.
AWARDS
Olive Japan - Gold
2023, 2022
EVOOLEUM - Top 100
2024, 2022
EVOOLEUM - BEST FROM COUNTRY
2024
BEST Château Calissanne Olive Oils
AWARDS
Terraolivo IOOC - Grand Prestige Gold
2022
Terraolivo IOOC - Gold Medal
2019, 2015
Terraolivo IOOC - Prestige Gold
2017, 2016, 2015
BEST Kauffmann - Moulin Du Partégal Olive Oils
Oliviers & Co is a French company specializing in high-quality olive oil and Mediterranean products. The company sources its olive oils from various growers across the Mediterranean basin, ensuring a diverse and premium selection. Each product undergoes rigorous tasting and quality control by experts before being offered to consumers.
Oliviers & Co also sells a range of other gourmet products including vinegars, tapenades, and condiments. The company operates both online and through brick-and-mortar stores, catering to a global clientele.
AWARDS
NYIOOC - Gold
2023
BEST Oliviers & Co Olive Oils
AWARDS
ATHENA IOOC - Double Gold
2020
ATHENA IOOC - Gold
2024
BEST Domaine Petraghje Olive Oils
La Magnanerie is an olive oil producer located in the Ardèche region of France. They specialize in producing high-quality olive oils using traditional methods. Their olive groves are situated in a region with a unique microclimate, contributing to the distinct flavor profile of their oils.
The company places a strong emphasis on sustainable and organic farming practices.
AWARDS
Flos Olei - The Best
2023, 2022
BEST La Magnanerie Olive Oils
AWARDS
Flos Olei - The Best
2023
BEST Conventino Monteciccardo Olive Oils
AWARDS
Olive Japan - Gold
2021
EVO IOOC - Gold Medal
2021
BEST Alta Olea Olive Oils
AWARDS
NYIOOC - Gold
2023
BEST Olipech Olive Oils
Mas des Bories is a French olive oil producer located in Provence. They cultivate their olives using organic farming practices. The estate covers approximately 12 hectares and includes multiple olive varieties such as Aglandau, Bouteillan, and Salonenque.
Their oils receive recognition for their quality and flavor profile, which are influenced by the particular terroir of the region. The estate also offers guided tours and tastings to visitors.
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