FRANCE · PROVENCE · EXTRA VIRGIN · PICHOLINE · AGLANDAU · SALONENQUE
French olive oil: the taste of Provence
French olive oil may not immediately bring enormous olive groves to mind. And that is precisely part of its charm. France has a relatively small-scale olive oil culture, closely connected to Provence, local olive varieties, gastronomy and terroir. From delicate Salonenque to more powerful Picholine: French Extra Virgin olive oil is often refined, distinctly regional and made to be enjoyed at the table.
SMALL-SCALE · REGIONAL · CULINARY
France treats olive oil much as it treats wine
It is not only the product that matters, but also the place it comes from. Olive variety, soil, climate, landscape and local tradition together shape its character. French olive oil therefore fits beautifully into the same gastronomic culture in which wine, cheese and regional cuisine play such an important role.
TYPICALLY FRENCH
Provence · local cultivars · herbs · green almond · artichoke · refined bitterness · gastronomy · terroir
A DIFFERENT OLIVE OIL WORLD
Not the largest producer. But with a style all its own.
France cannot compete in volume with major olive oil countries such as Spain and Italy. But French top-quality olive oil is rarely about volume. Many producers work with relatively small olive groves, regional varieties and a distinctive style of their own.
Especially in the south of France, olive oil is part of the same way of life as wine, fresh vegetables, herbs, fish and long lunches. You can taste that in the oil.
FRENCH QUALITY
TerroirLocal varietiesSmall estatesAOP / PDOGastronomyCraftsmanship
THE HEART OF FRENCH OLIVE OIL
Provence: sunshine, limestone, herbs and olive trees
The picture is almost too beautiful to be true: olive groves among vineyards, lavender, cypress trees and limestone hills. Yet it is precisely in this Mediterranean landscape that many of France's best-known olive varieties grow.
Olive oil from Provence can be mild and elegant, but also distinctly green, herbal, bitter and peppery. There is certainly no single typical “French taste”.
THE FLAVOUR OF SOUTHERN FRANCE
Five famous French olive varieties
The local cultivars are what give French olive oil its identity. Some are refined and delicate, while others are distinctly green and powerful.
MILD · FRESH · ELEGANT
Salonenque
A characteristic Provençal variety capable of producing refined, fresh and often elegant olive oils. A beautiful choice when you are looking for a more delicate style.
GREEN · POWERFUL · PEPPERY
Picholine
A famous French olive used both as a table olive and for olive oil. It can produce distinctly green, powerful oils with bitterness, pepperiness and vegetal notes.
AROMATIC · HERBAL · STRUCTURED
Aglandau
An important Provençal oil olive. Often aromatic and herbal, with green almond, artichoke and a clearly defined structure.
MILD · ROUND · FRUITY
Grossane
A typical Provençal cultivar that often contributes a milder, rounder and fruitier character, both as a single-variety oil and in regional blends.
FRESH · VEGETAL · AROMATIC
Bouteillan
A southern French variety capable of producing fresh, vegetal and aromatic olive oils and regularly used in Provençal blends.
A JOURNEY THROUGH SOUTHERN FRANCE
Four areas with their own olive oil identity
France produces olive oil mainly in the Mediterranean south. Even within this relatively small area, olive varieties, microclimates and traditions differ considerably.
PROVENCE
Vallée des Baux-de-Provence
A famous olive-growing area among limestone hills, vineyards and characteristic Provençal landscapes. Château d'Estoublon is located here.
SOUTHEASTERN FRANCE
Provence
France's best-known olive oil landscape. Aglandau, Salonenque, Bouteillan, Grossane and Picholine all grow here.
LANGUEDOC
Nîmes & Gard
An area closely associated with Picholine. Olive oils from here often show a more pronounced, greener and more peppery character.
ISLAND TERROIR
Corsica
Corsica has its own landscape, climate and olive-growing traditions, showing that French olive oil extends far beyond classic Provence.
AOP · PDO · ORIGIN
Origin is an important part of the story of French olive oil
As with French wine and cheese, there are protected geographical areas with rules governing origin, permitted olive varieties and production methods. This protects not only a name, but also part of a region's culinary culture.
A protected designation of origin does not automatically guarantee that an olive oil will become your personal favourite. It does, however, tell you a great deal about where it comes from and the regional tradition in which it was produced.
WHAT CAN YOU TASTE?
From delicate almond to artichoke, herbs and black pepper
French Extra Virgin olive oil can be remarkably refined. Think green almond, apple, freshly cut grass, herbs, artichoke and floral notes. More powerful varieties can add pronounced bitterness, pepperiness and vegetal aromas.
FRUITÉ VERT
Green fruitiness is a true Provençal classic
Oil from fresh, relatively early-harvested olives can have distinctly green aromas. Artichoke, grass, green almond and herbs are a natural match for the Mediterranean cuisine of southern France.
CHÂTEAUX & DOMAINES
Olive oil where wine, gastronomy and French luxury meet
A distinctive feature of French olive oil is that some premium oils come from prestigious wine and agricultural estates. Olive oil is given the same attention to terroir, presentation and refinement as wine.
Château d'Estoublon is a striking example: olive oil, wine, gastronomy and luxury come together on one Provençal estate.
MORE THAN WHAT IS INSIDE
Terroir
Historic estate
Local cultivars
Gastronomy
Design & presentation
Craftsmanship
WHICH FRENCH OLIVE OIL SUITS YOU?
Choose by style, not simply by country
A delicate Salonenque and a powerful Picholine can both come from Provence and still taste completely different. The dish and your personal preference therefore matter more than origin alone.
MILD & REFINED
Salonenque and softer blends with fish, shellfish, burrata, salads and delicate vegetables.
GREEN & HERBAL
Aglandau and Provençal blends with grilled vegetables, tomatoes, legumes, goat's cheese and bread.
POWERFUL & PEPPERY
Picholine with carpaccio, tartare, grilled meat, raw fish and full-flavoured vegetables.
IN THE FRENCH KITCHEN
From ratatouille to grilled fish and a piece of good bread
Extra Virgin olive oil is a natural match for the Mediterranean cuisine of southern France. Drizzle it over tomatoes, grilled courgette and aubergine, serve it with fish and seafood, use it in vinaigrettes or simply enjoy it with bread and fleur de sel.
ALSO FOR COOKING?
Yes. Good Extra Virgin olive oil is perfectly suitable for normal hot preparations. The most exclusive French olive oils often show their qualities best when used as a finishing oil.
Everything about cooking with Extra Virgin → HOW DO YOU RECOGNISE GOOD FRENCH OLIVE OIL?
A château on the label looks beautiful. The contents still matter more.
With French olive oil too, we look beyond an elegant bottle. Origin, producer, olive varieties, harvest, analysis values, freshness and above all aroma and flavour ultimately tell you much more about its quality.
Extra VirginKnown originKnown producerKnown olive varietiesFresh harvestFresh aromaGood balanceAnalysis values
OUR SELECTION
Why choose French olive oil from De Olijfolie Shop?
Our French collection is smaller than our Spanish or Italian selection. We do not see that as a disadvantage. We would rather choose a limited number of olive oils with a distinctive story than offer many bottles that taste much the same.
That is why our range includes the distinctive single-variety oils of Château d'Estoublon and organic olive oil from Domaine Margüi: very different oils, but unmistakably French.
READY TO DISCOVER?
Explore our Extra Virgin olive oil collection
Use the France filter to explore our current French selection.
View Extra Virgin olive oil → THREE FRENCH FAVOURITES
Three faces of Provence
An elegant single-variety olive oil, an organic oil from a remarkable Provençal estate and a protected blend from the Vallée des Baux: three oils that show just how refined and diverse French Extra Virgin olive oil can be.
CHÂTEAU D'ESTOUBLON · PROVENCE · SALONENQUE
Salonenque
A beautiful single-variety olive oil made from 100% Salonenque from Provence. Green, fresh and refined, with the elegant character for which this Provençal olive variety is so well suited.
View Salonenque → DOMAINE MARGÜI · PROVENCE · ORGANIC
Château Margüi Organic
Organic Extra Virgin olive oil from Domaine Margüi in Provence. A refined blend of traditional French cultivars, softly fruity with notes of green almond, artichoke and apple.
View Château Margüi → CHÂTEAU D'ESTOUBLON · PDO · ORGANIC
Vallée des Baux-de-Provence Organic
An organic Provençal blend including Picholine, Béruguette, Salonenque, Bouteillan and Grossane. An olive oil in which protected origin and regional olive-growing tradition come together beautifully.
View Vallée des Baux Organic → READ MORE IN THE OLIJFOLIE ACADEMIE
FREQUENTLY ASKED QUESTIONS
About French olive oil
Is much olive oil produced in France?
France is not a major volume producer like Spain or Italy. French olive oil production is relatively small-scale and strongly focused on regional identity and local olive varieties.
Where does French olive oil mainly come from?
Mainly from the Mediterranean south of France, with Provence as the best-known region. Olive oil is also produced around Nîmes, in other southern regions and on Corsica.
Which French olive varieties are well known?
Picholine, Aglandau, Salonenque, Grossane and Bouteillan are among the important French cultivars. Each has its own aroma and flavour profile.
What does French olive oil taste like?
It varies considerably between cultivars. Common aromas include green almond, grass, artichoke, herbs, apple and vegetal notes. The style can be mild or distinctly bitter and peppery.
What is Salonenque?
Salonenque is a traditional Provençal olive variety. It can produce elegant, fresh and relatively mild Extra Virgin olive oil, making it a beautiful contrast to more powerful Picholine.
What is Picholine?
Picholine is a well-known French olive used both as a table olive and for olive oil. Picholine olive oil can be green, powerful, bitter and peppery.
What does Vallée des Baux-de-Provence mean on olive oil?
It refers to a specific area of origin in Provence where olive cultivation and regional olive varieties are closely connected to the landscape and local traditions.
Does French olive oil pair well with fish?
Yes. Refined French oils are particularly beautiful with white fish, shellfish, carpaccio and raw fish. For more powerful dishes, a greener Picholine can be an excellent choice.
Can I cook with French Extra Virgin olive oil?
Yes. Good Extra Virgin olive oil can be used for normal hot preparations. With expensive and particularly aromatic French top-quality oils, using them as a finishing oil may be more rewarding.
Is French olive oil suitable as a gift?
Absolutely. Olive oils from Provençal châteaux often combine high-quality olive oil with exceptionally attractive presentation, making them particularly suitable as a culinary gift.
TASTE PROVENCE
French olive oil may be rarer. But certainly no less special.
From delicate Salonenque to green Picholine and refined blends from historic Provençal estates: discover a small but highly distinctive olive oil world where terroir, gastronomy and French elegance come together.
Discover our French olive oils → 
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