Recipes

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.

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.

At the table, a pour of L’Excessive Rosé Alcohol-Free from Estoublon fizzes softly over chilled strawberries, its forest fruit and morello cherry notes mingling with the berry juices in a dessert that stays light.

Every glass holds lychees, mint and ice, then fine bubbles rise as L’Excessive Blanc Alcohol-Free, created by Estoublon with Carla Bruni, adds its notes of honey, lychee and elderflower to a spritz without a drop of alcohol.

Around the little crescents of Estoublon’s Lucques Olives, hand-harvested and prized for their generous flesh and delicate, buttery taste, heirloom tomatoes of every color, red onion and sheep’s milk cheese make a platter as pretty as it is simple.

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.

Instead of butter, a generous pour of Estoublon’s Grossane Olive Oil goes into the mash, fresh, grassy and softly buttery, and one last raw drizzle on top keeps its green scent intact all the way to the table.

Under the heat of the oven, cherry tomatoes burst beside cod fillets crowned with Estoublon’s Green Olive Paste with Almonds, an herbaceous, bright tapenade with a little crunch that seasons the fish all on its own.