Our traditional olive oils
and our infused olive oils
Our Mill produces 11 types of traditional olive oils and 8 types of infused olive oils under the Huilerie Sainte-Anne brand, which you will find in our shop in Grasse and in the website's online store .
OUR TRADITIONAL OLIVE OILS
Here is a description of our 11 traditional olive oils (Red, Cailletier, Matured, Lucques, S, Organic, Picholine, Organic Bouteillan, Aglandau, Cayet Roux and Coucourelle) as well as some ideas for accompaniments:
The Red
The Red comes from the Aglandau variety from the Alpes de Haute Provence. These are ripe fruits from the end of the season which were used to create this sweet oil with aromas of candied fruits.
It can be used as a seasoning or in cooking. It's perfect with lentils, rice, or curly lettuce. It can also be used as the base for an excellent vinaigrette.
The Matured
Made from olives fermented before crushing, La Maturée, instantly recognizable, surprises with its powerful taste of black tapenade, with hints of liquorice and cocoa.
It's the perfect accompaniment to sea bass fillet, mashed potatoes, or vegetable soup. Also try it with strawberries or vanilla ice cream—a guaranteed perfect match!
The Cailletier
Cailletier is the typical variety of the Alpes-Maritimes. It's a giant that produces the famous "Nice olive" within the PDO (Protected Designation of Origin). Our Cailletier olives come from olives from the Grasse region. It's ripe and fruity with a delicate tang, with aromas of toasted almonds.
It's the perfect accompaniment to pasta, potato salad, or lettuce. It's clearly the essential ingredient for a truly authentic Niçois bread bagnat!
Lucca
The Lucques, an atypical half-moon shaped olive, picked at mid-ripeness, produces an oil with aromas of dried fruit and toasted almonds.
It's a perfect seasoning for rice salads, chickpeas, potatoes, or vegetable soups. It's also an excellent marinade for barbecues.
The S
The S comes from the Aglandau variety from the Alpes de Haute Provence. These are early season green fruits that were used to create this oil with aromas of fresh cut herbs.
It can be used as a seasoning on red mullet or avocado. It will add a perfect touch to a seafood salad.
The Biological
The fruit of an organic Aglandau orchard nestled in the heart of the Alpes de Haute Provence, this oil is a green, very vegetal fruit.
Its freshness and liveliness will bring depth to your mozzarella tomatoes as well as to an eggplant caviar. It will be perfect with a crumbled cod salad.
The Picholine
Picholine is one of the most well-known olives in France. Its cultivation extends from the PACA region to Languedoc! Its powerful green fruitiness, its pungency, and its slight bitterness will add character to all your dishes.
With Picholine, you can create unique vinaigrettes for all your salads!
The Aglandau
This oil was made with Aglandau grapes from Les Mées, a small village between Digne and Manosque, with fruit that is neither too green nor too ripe. This ripening gives a powerful flavor with aromas of white peaches and exotic fruits without being too vegetal.
It can season all your salads and will give an incomparable taste to your ratatouille or your grilled peppers.
Organic Bouteillan
This oil is obtained from Bouteillan olives, one of the most prestigious varieties found in Provence. These are very large olives that are crushed while green. They come from an orchard certified as organic.
Its strong flavors of green apples and freshly cut herbs, accompanied by a powerful vegetal nose, will make it an ideal oil for seasoning sea bream fillets in foil, lamb's lettuce, chicken supremes or beef heart-style tomatoes...
The Cayet Roux
Cayet Roux is a less and less cultivated Varoise variety originating from the eastern part of the department. It produces a sweet, round oil with delicate aromas.
Without being pungent, this ripe fruit will be perfect for cooking ratatouille, an anchoïade or seasoning a rice salad.
La Coucourelle
Coucourelle is a Var variety, rare in cultivation, endemic to the eastern part of the department. The fruits take on a pink hue when ripe. They produce a sweet and delicate oil.
With little heat, this ripe fruit will be perfect for grilled peppers, an aioli or seasoning lentils in salad.
OUR INFUSED OLIVE OILS
Here is the description of our 8 infused olive oils (olive oil and basil, olive oil and smoked onion, olive oil and fennel, olive oil and bergamot, olive oil with garlic and rosemary, olive oil with tomato and smoked paprika, olive oil with Carolina Reaper, olive oil with chilies and herbs) as well as ideas for accompaniments:
Olive oil
and basil
Extra Virgin Olive Oil 25 cl can, origin France, vintage 2024. Superior category olive oil obtained directly from olives and solely by mechanical processes. Cold extraction. Basil maceration.
This oil is made with fresh, seasonal basil. This maceration will allow you to enjoy the flavors of basil on your table and in your kitchen all year round. It's perfect with tomatoes and mozzarella, in pasta, on stuffed vegetables, or on red mullet fillets.
Olive oil
and smoked onion
Extra Virgin Olive Oil 25 cl can, origin France, vintage 2024. Superior category olive oil obtained directly from olives and solely by mechanical processes. Cold extraction. Maceration of smoked onions.
This olive oil surprises with its delicious onion aromas and smoky flavor that add pep and depth. It will enhance fried eggs, endive salad, lamb ribs, or oven-roasted potatoes.
Olive oil
and fennel
Extra Virgin Olive Oil 25 cl can, origin France, vintage 2024. Superior category olive oil obtained directly from olives and solely by mechanical processes. Cold extraction. Maceration of fennel branches and seeds.
This olive oil has been macerated with wild fennel branches, which give the oil a herbaceous and aniseed flavor. It will be the perfect seasoning for baked sea bream, an anchovy pasta salad, or a Provençal vegetable tart. It can also be used to flavor small shortbread biscuits to give them a touch of the South!
Olive oil
and bergamot
Extra Virgin Olive Oil 25 cl can, origin France, vintage 2024. Superior category olive oil obtained directly from olives and solely by mechanical processes. Cold extraction. Bergamot maceration.
This macerated olive oil was made with fresh bergamot at the height of the season. A citrus fruit with powerful and complex flavors, bergamot will add a fresh touch to all your fish dishes and salads. It will also enhance your pan-fried vegetables with an exotic touch. It will also add a touch of flavor to all your cakes.
Olive oil
garlic and rosemary
Extra Virgin Olive Oil 25 cl can, origin France, vintage 2024. Superior category olive oil obtained directly from olives and solely by mechanical processes. Cold extraction. Maceration of garlic and rosemary.
Fruit du mariage du romarin et de l'ail, cette huile aux saveurs typiques de la cuisine Provençale sublimera un poulet rôti, une pölée de légumes ou des poivrons grillés. Elle peut également servir de marinade pour un barbecue aux accents de la garrigue.
Olive oil, tomato and smoked paprika
Extra Virgin Olive Oil 25 cl can, origin France, vintage 2024. Superior category olive oil obtained directly from olives and solely by mechanical processes. Cold extraction. Maceration of tomatoes and smoked paprika.
This oil, macerated with smoked paprika and tomato, impresses with its striking red color and barbecue flavors. It will add a distinctive seasoning to roast chicken, pork ribs, and lamb chops. It will also add character to potatoes and octopus salad.
Olive oil
and Carolina Reaper
Extra Virgin Olive Oil 20 cl bottle, origin France, vintage 2024. Superior category olive oil obtained directly from olives and solely by mechanical processes. Cold extraction. Maceration of one Carolina Reaper pepper per bottle.
Longtemps considéré comme le piment le plus fort au monde, le Carolina Reaper culmine à
1 500 000 unités sur l'échelle de Scoville ! Cette huile d'olive brulante est à utiliser au goutte à goutte pour relever toutes vos viandes grillées. Attention, cette huile est à réservé aux dragons et amateurs de flammes dans l'assiette !
Olive oil
peppers and herbs
Extra Virgin Olive Oil 50 cl bottle, origin France, vintage 2024. Superior category olive oil obtained directly from olives and solely by mechanical processes. Cold extraction. Maceration in each bottle of bird's eye chilies, rosemary, thyme, garlic and pepper.
Cette huile agrémentée de piments et d'aromates est une explosion de saveurs Provençales ! Dans sa bouteille en forme d'huilier, elle prendra place sur votre table à tous les repas. Indispensable sur des pizzas, elle sublimera de simples spaghettis. Assaisonnement parfait sur des tomettes de chèvres frais ou des tranches de feta, elle relèvera une salade de riz.
