To select the best wines, there is no secret: you have to taste them. For olive oil, it's exactly the same thing. You have to use your senses (sight, smell and taste) to perceive the quality of the terroir and the work of the producer behind each exceptional olive oil.
At Oliviers&Co. we organise a tasting committee. It is Eric Verdier, our quality and creation director, a specialist in sensory analysis, who is in charge. For each vintage, we compare notes and appreciations of each one. This stage is essential, as it allows us to refine our definition of the organoleptic characteristics.
Every week, the selected olive oils are subjected to a sensory analysis test in order to monitor their evolution and stability over time.
To accompany our exceptional olive oils
All our delicatessen products, sweet or savoury, are prepared on the basis of exclusive recipes either by our teams or in partnership with one of our starred chefs. The same selection, quality and traceability requirements are applied to all the products we create or select at OLIVIERS & CO.