Olive oils
 
 
 

Choosing a good olive oil: the tips from our experts

 
 

An essential cooking ingredient, olive oil is welcome in all our daily recipes.
Therefore, it is vital that you choose a good one so that you can fully appreciate its flavours and antioxidant properties. Extra-virgin, mono-varietal with green fruits or ripe… our experts help you find the right olive oil for you.

 
La Grande Épicerie de Paris - Tendance Huiles d'Olive
 

Find the ‘fruitiness’ to suit you

 

Just like grapes for wine production, olives become riper and therefore sweeter over time. The duration of their ripening will in turn influence their 'sharpness', those subtle botanical notes specific to young olives that are particularly sought after by enthusiasts. To produce more peppery or sweeter oils, producers stagger the olive harvest over several months, from September to January.


They then develop three types of aromas known as ‘fruity’ aromas. These are:
“Green fruity” : from olives harvested early on in the season. They reveal herbaceous flavours on the palate that are reminiscent of artichoke. Green fruity oils are used to season a salad or steamed fish. Among our selection there is the organic vintage and vintage 01 from Kalios, olive oils from Le Amantine or Villa Zottopera oil. The latter is produced using Tonda Iblea olives, a variety that you find in Sicily that offers a particularly fruity and intense oil.
“Ripe fruity”: a characteristic of olives picked when fully ripe. Sweeter on the palate, they have a delicious almond taste, particularly present in vintages 02 and 03 from Kalios. These oils are ideal for flavouring your grilled meats or fresh pasta.
“Black fruity” or “old-fashioned”: obtained from ripe olives then placed to ferment. They give oils with real length on the palate, with aromas of mushroom, truffle and vanilla. For example, we can combine them with baked potatoes or sauce dishes.

 

Four criteria to consider when choosing your olive oil

 

Although “fruitiness” is a matter of taste, it is important to consider the production stages of your oil, since they will determine its gustatory and nutritional qualities.

Among the many existing criteria, we prioritise:

 

1) “Extra-virgin” oils: this means that it is obtained after first mechanically extraction the olives. “Cold pressed in the 24 hours before the harvest, this achieves more intense green aromas and a particularly low acidity rate (lower than 0.8 %). The oil contains more antioxidants with beneficial health properties,” explains E. Delatolas, oil expert for Kalios, offering nothing but extra-virgin olive oils in its range.


2) Oils made from hand-picked olives. The fruit is ideally preserved until its pressing stage.


3) The olive oils that do not result from a blend, such as mono-varietal or AOP olive oils: these do not contain a mixture of olive oils with different origins.


4) Finally, we must pay attention to their origins, the terroir giving olives their most subtle nuances. With its rich pumice soil and proximity to the sea, the Italian company Le Amantine brings together the optimal conditions for growing 2,000 olive trees. A real gauge of quality, its three exceptional oils are produced entirely on the estate, from harvest to bottling, through to the delicate extraction phase.

 
Une bonne huile d'olive
 

L’huile d’olive au quotidien : du sucré au salé

 


Olive oil for everyday use: from sweet to savoury Olive oil is the ideal partner for enhancing your savoury and sweet recipes. “Olive oil with a green fruitiness contrasts perfectly with the bitterness of chocolate,“ states E. Delatolas, of Kalios. An ideal recipe to make your own, for example by replacing the butter of your chocolate fondant with an herbaceous oil. On the savoury side, oil flavours all your meat, fish and salad/raw vegetable dishes. With spring approaching, our experts inspire you with a light, fish-based recipe: Scallop carpaccio with citrus fruits, black radish and vanilla-infused olive oil.

 

Ingredients (serves 4):

 

- 50 cl good quality olive oil

 

- 2 vanilla pods

 

- 1 black radish

 

- 20 scallops

 

- 1 orange

 

- 1/2 grapefruit

 

- freshly milled salt and pepper

 

The steps:

 

1. Make the vanilla-infused oil: Split the vanilla pods in half lengthwise and remove their seeds with the blade of a knife. In a saucepan, heat the olive oil on a low heat (under 45°) with the seeds and the vanilla pods. Remove the saucepan, then leave to cool completely to room temperature. Pour the oil and the vanilla pods in a previously scalded and dried bottle.

 

2. Prepare the scallops: Cut the scallops and the black radish into very fine slices. Remove the orange and grapefruit segments and cut them in half.

 

3. Arrange the dish: place the scallop and black radish slices on a plate. Spread out the citrus pieces. Pour on the vanilla olive oil, season with salt and pepper and serve immediately.

 
La Grande Épicerie de Paris - Recette Huiles d'Olive
 
 
 
All our olive oils
 

Discover our selection of

olive oils

 
Panier
Extra virgin olive oil 01 Caractère - selection from chef Christophe Aribert: Koroneiki monovarietal olive oil hand-harvested at the start of the season. Intense green fruit, notes of green hazelnuts. Ideal for your salads, steamed vegetables and raw vegetable sticks.
€18.50
For 50 cl (37,00 € / L)
free Colissimo delivery in France*.
Panier
Beruguette olive oil: Passionate and powerful with distinct vegetable notes. Artichoke and green hazelnut flavours. This oil has a slightly bitter taste, and it is characteristically pungent and spicy. For olive oil lovers, this is an excellent choice for braising fish and chicken and for drizzling...
Beruguette olive oil: Passionate and powerful with distinct vegetable notes. Artichoke and green hazelnut flavours. This oil has a slightly bitter taste, and it is characteristically pungent and spicy. For olive oil lovers, this...
coup de coeur
€28.80
For 50 cl (57,60 € / L)
free Colissimo delivery in France*.
Panier
A superior category of olive oil for the most refined palates, from the "Tonda Iblea" variety.
€29.90
For 75 cl (39,87 € / L)
free Colissimo delivery in France*.
Panier
On the nose and the palate, this olive oil exudes green notes, including fresh-cut grass, leaves and green tomatoes. It is complex, smooth and well-balanced and offers a long and mildly sweet finish with a gentle hint of almond.
€18.90
For 50 cl (37,80 € / L)
free Colissimo delivery in France*.
Panier
This golden green oil has spiced flavours of green fruit reminiscent of basil. Its full-bodied, yet delicate texture gives it a personality of its own on the palate.
€24.90
For 50 cl (49,80 € / L)
free Colissimo delivery in France*.
Panier
This oil has a bright green colour and refined taste, an elegant balance between subtle fruity and grassy notes.
€24.90
For 50 cl (49,80 € / L)
free Colissimo delivery in France*.
Panier
Creamy, finely fruity and a golden green colour, Nyons Protected Designation of Origin olive oil is extracted from "Tanche" olives. The olives are washed and crushed after picking and the resulting paste is cold spun by centrifuge to separate the oil from the vegetable water contained in the fruit.
€19.90
For 50 cl (39,80 € / L)
free Colissimo delivery in France*.
Panier
Single-varietal extra virgin olive oil spray
coup de coeur
€19.90
For 10 cl (199,00 € / L)
free Colissimo delivery in France*.

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