AL´OLIVIER olive oil with herbs of Provence

A L'OLIVIER olive oil with herbs of Provence, a Mediterranean seasoning oil from Nice

A L'OLIVIER makes this extra virgin olive oil in Nice and refines it with natural extracts of thyme, marjoram and rosemary. The result is a fragrant seasoning oil that captures the aroma of Provence in every bottle, mild in olive flavour and finely herbal on the finish.

How to use

Use the herb oil wherever a Mediterranean fragrance fits. Whisk it into salad dressings, drizzle it over tomato-mozzarella and bruschetta, add it as a finish on pasta, risotto and grilled vegetables, or stir it into dips and homemade mayonnaise.

Good to know: The herb aromas are heat-sensitive. Use the oil cold or only at the end over the finished dish, not for hot frying, so the fragrance and freshness are preserved.

A quick herb dressing in 3 steps

1. Whisk three tablespoons of A L'OLIVIER herb oil with one tablespoon of white wine vinegar.
2. Season with a little salt, pepper and a teaspoon of mustard.
3. Toss the dressing through leaf salad or tomatoes and serve straight away.

What makes this oil special?

Instead of laying dried herbs in the oil, A L'OLIVIER uses natural plant extracts. This spreads the aroma of thyme, marjoram and rosemary evenly through the oil, the oil stays clear and the herb fragrance stays stable across the whole bottle.

At a glance

• Extra virgin olive oil with herbs of Provence
• Made by A L'OLIVIER in Nice, France
• With natural extracts of thyme, marjoram and rosemary
• A seasoning oil for salads, bruschetta, pasta and grilled vegetables
• Use cold or as a finish, not for hot frying

Goes well with

From the same house comes the A L'OLIVIER olive oil with lemon. A pure olive oil without flavouring is our Aderes olive oil. If you like the herbs on their own, you will find them in our Herbes de Provence. More oils are in the oil collection.

Frequently asked questions

What is the herb oil best suited for?
For cold and Mediterranean cooking. It tastes good in salad dressings, over tomato-mozzarella and bruschetta, as a finish on pasta and risotto and in dips. Best used cold or at the end.

Can I fry with the oil?
It is not meant for hot frying. The herb aromas are heat-sensitive and fade. Use it cold or add it over the finished dish.

How is the herb aroma created?
A L'OLIVIER uses natural plant extracts of thyme, marjoram and rosemary. This spreads the aroma evenly through the oil and the oil stays clear.

What is the difference from the olive oil with lemon?
The herb oil tastes Mediterranean with thyme, marjoram and rosemary and suits savoury dishes. The olive oil with lemon is fresh and citrusy and suits fish, seafood and salads especially well.