FRANCE

A sweet olive oil with a herbaceous character, delicately scented by the maceration of basil, picked at the best of its generosity. Two flavors that complement each other in perfect harmony to enhance a wide variety of preparations.

Its intense flavor of freshly picked basil is ideal as a seasoning for a tomato and mozzarella salad, goat cheese, pan-fried red mullet or gazpacho. Very simply, it gives an incomparable flavor to a dish of cappellini or spaghetti.

A few drops in a strawberry salad or on vanilla ice cream give a unique depth to these desserts.

Basil oil will go well with Modena balsamic vinegar, sherry vinegar or pepper and Espelette pepper vinegar.

At L'Olivier, it's a family story that is told over several generations. Its founders, Amand Darbonne and Eugène Popelin, cultivate the same love of nature and an infinite curiosity for the extraordinary aromatic richness of plants. Both do not hesitate to explore the world in search of new aromatic plants to inspire a cuisine bursting with flavors.

In 1822, in the Marais district. Eugène Popelin, pharmacist, had one idea in mind when he founded A L'Olivier: to introduce Parisians to the benefits of olive oil, still little known at the time. A L'Olivier quickly acquired a solid reputation for its exceptional selection of quality oils and was rewarded at the Universal Exhibitions of 1867 and 1882.

In 1887, Amand Darbonne settled in Milly-la-Forêt, a region renowned for the cultivation of medicinal plants since the 12th century. A farmer at heart but also a pioneer and visionary, he lays the foundations of an exemplary human, agricultural and industrial adventure. The Darégal group was born. His passion for aromatic plants will be passed down from generation to generation.