Recipes

An hour under a heavy weight, and the bread has drunk in tomato, tuna and Nicolas Alziari’s César olive oil, made from Cailletier olives grown in Nice, with its notes of dried herbs, artichoke and almond.

To bring bitter frisée, crumbled Roquefort and a crisp slice of pear together, all it takes is Moulin de Maneyrol’s walnut oil, pressed in the Périgord Noir, rich and nutty with a warm, lightly toasted character.

Off the heat, over squash wedges caramelized at the edges, a thread of Moulin de Maneyrol’s hazelnut oil releases the warm scent of toasted nuts, a virgin oil cold pressed in the Dordogne from lightly roasted hazelnuts.

The moment the parchment tears open at the table, steam rises with lemon and thyme. Inside, the sea bream has cooked in La Magnanerie’s Apogée Olive Oil, a vibrant green, bold oil pressed from very young Bouteillan olives.

Halved tomatoes blister under a crust of garlicky breadcrumbs, and a generous drizzle of Estoublon’s Picholine Olive Oil, powerful, peppery and fiery, is just the bold partner this Provençal side dish needs.

With the blender running, a slow golden stream turns olives, capers and anchovies into a glossy spread, and Estoublon’s PDO Vallée des Baux-de-Provence Olive Oil, balanced and vegetal with a slightly fiery finish, gives this tapenade its backbone.

Orange zest perfumes the kitchen while the batter turns pale and glossy: Moulin de Haute Provence’s Nyons olive oil, pressed from Tanche olives, smooth, buttery and fruity, gives this cake its tender, golden crumb.

Rubbed with garlic and ripe tomato, thick slices of toasted country bread soak up Estoublon’s Olive Oil New Harvest 2025, unfiltered and freshly pressed, with a green fruitiness and hints of artichoke and hazelnut best tasted right away.

Nothing is simpler than tearing warm bread and dragging it through a pool of oil where balsamic has settled in dark drops, and Estoublon’s Olive Oil & Balsamic Vinegar Mini Set holds the two companions of every Provençal table.

For eight hungry guests, a whole block of feta sits atop chunky tomatoes and cucumbers, and Estoublon’s Koroneiki Olive Oil in the 4.5-liter bottle, fruity and vegetal, can be poured as freely as the conversation.

By the time the chicken skin crackles and the potato wedges turn crisp, the kitchen smells of lemon and oregano, and the 1.75-liter bottle of Estoublon’s Koroneiki Olive Oil, fruity and round, has earned its spot beside the stove.

Grated cucumber, thick yogurt and a whisper of garlic keep things cool and bright, while Estoublon’s Koroneiki Olive Oil from Greece, fruity and round with notes of green apple and cut grass, gives the tzatziki its final touch.