Bannière traçabilité



Oliviers&Co is 100% committed to ensuring complete traceability from the olive to the bottle to offer you olive oils produced with the upmost respect for mother nature. 




Here at Oliviers&Co, traceability is one of our main principles! It is a fundamental part of our selection process of our exceptional oils. That is why, at Oliviers&Co we provide our customer with as much information as possible about our olive oils. Every step as well as the oils flavor profile can be found on each label of our bottles.




Huile olive

On the front label you can get the overall identity of the oil thanks to the following information: 

  • The main variety of olives used in producing the oil 

  • The name of the estate: A reflection of the land and flavors that may be present in your pmove pol, our oils are bottled in out factory in Mane, but we highlight the place where the olives were originally harvested (whereas you will only find the mention of EU or non-EU origins on most bottle in the market) 

  • The name of the producer: Behind each olive oil lies above all a know-how and passion of a man or woman whom we build close relationships with  

  • Date of the harvest: The date of the harvest is a real gage of the quality because olive oil, unlike wine, does not get better over time. We therefore advise to buy in smaller quantities (½ Litre) and to keep your oils away from the light. Our Grand Cru Olive Oil are vintage, meaning that we do not mix olive oils with different years of harvest, guaranteeing you a maximum freshness. 




The traceability of our oils does not stop at the olive s, all the components that make up your bottle also come from the Mediterranean area: our bottles are made by an Italian glassmaker, and our corks by a Portuguese cork manufacturer and our labels by a French company 





On the Back Label, you can further your knowledge of the oil you have chosen and discover these various information's:  

  • The type of olive oil: at Oliviers&Co we only suggest the best Extra Virgin Olive Oil
  • The type of pressing: Cold pressing guarantees the conservation of the oils flavor and nutritional properties (whereas, most vegetable oils are extracted at high temperatures and then refined, this greatly alters their properties and even makes some of them bad for your health)  

  • All the olives present in the oil: Every olive oil is the result of a precise process, where the variety of olives selected bring the oils a certain character, thus making every oil unique.  

  • The volume bought from the producers and the batch number of the container: Are vintage oils are inevitably all limited editions, and we trace each step of its development. 

  • The certificate of the oil if relevant: PDO or BIO, depending on the method of harvesting or the region and criteria met during the production process, certain olive oils receive a certificate such as the two mentioned. Two thirds of our collection are awarded with a certificate but sometimes we cannot clearly indicate it. Why? A PDO (Protected Designation of Origin) is a European label that guarantees that the production has been produced and manufactured in a specific geographical location. At Oliviers&Co, we package all our oils in Mane, Provence, therefore we cannot mention the PDO of those made in Italy and Spain even if they are PDO’s. 
    A clear example of this is on the Monva estate, located in the Sierra Màgina Natural Park. The Monva oil has the Sierra Màgina PDO, but we cannot specify it on out bottle because the place where it packaged is different from the place where it is produced. 



Huile olive contre


To get to know more about our world, discover the different steps of harvesting the olives and the production of the oils. 




Km parcourus huile

On average our olive oils travel 516 miles – We can be so specific thanks to our traceability and our network of producers throughout the Mediterranean region




Dive into the heart of our bottle of olive oils...  

Huile d'olive verte

100% traceability also means being able to know the physio-chemical properties of each olive oil available at Oliviers&Co. Precise and rigorous analyses are necessary to certify the excellent quality of our oils. To be selected by our Quality Director, Éric Verdier, an olive oil must respect very precise technical specifications, after having been analyzed visually, through scent and finally taste. 

Don’t panic, there is no need to have a PHD in chemistry to understand, we will explain everything!  

Three elements are taken into consideration to classify an olive oil, and to categorize it in the Grand Cru selection: The polyphenolic level, the acidity level and the peroxide levels. 





Don’t panic, there is no need to have a PHD in chemistry to understand, we will explain everything!  

Three elements are taken into consideration to classify an olive oil, and to categorize it in the Grand Cru selection: The polyphenolic level, the acidity level and the peroxide levels. 




Level of Polyphenols 

Acidity Level 

Peroxide Levels 

Compounds that are naturally present in olive oil, especially in the form of flavonoids, polyphenols contain strong antioxidant properties, good for your health, notably in protecting the fatty acids in oil during oxidization. This prevents fat build up in your arteries. 

It’s the combination of several factors that help the development of polyphenols. We consider an Olive oil to have a rich polyphenolic level when it is over 250mg/Kg. 

The acidity reflects the amounts of oleic fatty acids present in the oil, nothing to do with an acidic taste. This level is there to measure the quality of an oil and to determine its category (refined, lampante, common, virgin, extra virgin). 

An extra virgin olive oil does not exceed 0,8% in terms of acidity, but at Oliviers&Co we go further and place the maximum at 0,3%. 

The less the value of acidity, the higher the quality.  

The peroxide value indicates the level of oxidization in oil. The lower the rate of peroxides, the better quality the oil will be. 

Extra Virgin Olive oils are known to have a rate <20 mEqO2/kg*, at Oliviers&Co we only select those <12 mEqO2/kg* 

It is possible to slow down the oxidization by storing your olive oils in a dark and fresh environment.  

Huile olive



If you want to know more about the physico-chemical analysis of our olive oils, we explain everything in a simple and concise way in our special blog post.