1822. In Paris, in the noble Marais district, a pharmacist named Eugène Popelin opened a shop he called A l'Olivier — filling it with what he had come to know and appreciate on his travels to Provence: olive oil. The Maison quickly became a meeting place for gourmets seeking the Mediterranean way of life in Paris. At the Paris World Exhibitions in 1867 and 1889, A l'Olivier's olive oil was awarded two silver medals — a legacy that continues to this day.
In 1978, the house merged with the family of Jean-Claude Blanvillain, a Parisian oil merchant who operated Huilerie Bailly. Since the mid-1990s, A l'Olivier has owned its own olive trees in the Nice region and operates its own mill in Provence. The Bailly/A l'Olivier Group is now a family business with three specialized locations: Provence (olive oil), Poitiers (nut and seed oils), and Paris (logistics and Parisian gastronomy).
Olive Oil and Flavored Oils from Provence
In its own mill in Provence, A l'Olivier produces not only classic Extra Virgin Olive Oil but also a range of flavored oils — especially basil oil and lavender oil. For this, the house has developed a patented process called Enfleurage: Fresh plants release their aromas directly into the olive oil, without the use of synthetic flavors. The result is oils in which you can actually taste basil or lavender in your mouth — not just smell them.
Nut and Seed Oils from Poitiers
In western France, in Poitiers, the house operates a second mill where nut and seed oils are produced in a traditional way — sesame oil, walnut oil, hazelnut oil. These oils are full of character, intense, and a category of their own for cooking.
French Fruit Vinegars
The fruit vinegars also come from the Provence mill — raspberry, tarragon, classic blends. French tradition, clear acidity, clear fruit.
Frequently Asked Questions
What is the Enfleurage process?
A traditional method from perfume making that A l'Olivier has adapted for flavored oils: Fresh plants are laid out on olive oil; the oil absorbs the aromatic substances without the plants being heated or distilled. The process is patented and yields oils that are significantly more aromatic than those with subsequently added flavors.
Are the awards from 1867 and 1889 still relevant?
The two silver medals were awarded at the Paris World Exhibitions and historically testify that A l'Olivier's olive oil was internationally recognized as early as the 19th century. They are part of the brand's history, not a current quality seal.
What distinguishes a Provence olive oil from an Italian one?
Provence oils tend to be milder, with less bitterness and a fine almond character, because the Aglandau and Salonenque varieties grow there primarily. Italian olive oils from Liguria or Tuscany are often more robust, with distinct spice and pepperiness.
Which other olive oil producers do you carry?
From Apulia Gianni Calogiuri and Olearia Schiralli, from Sicily Frantoi Cutrera, from Spain Castillo de Canena and Nobleza del Sur. An overview of all vinegars can be found in the Vinegar collection.
