How to choose Olive Oils: Types & Pairings

Olive oil is more than just a kitchen staple; it’s a cornerstone of French cuisine, a symbol of the Mediterranean, and a reflection of centuries-old artisanal craftsmanship. While France is a small producer of olive oils, it prides itself on exceptional quality, with small-scale artisans crafting oils that are culinary essentials for any gourmet enthusiast. Let’s explore the history of olive oil production in France, its traditional uses, the three main types of French olive oils—green, fruity, and mature—and how best to enjoy them.

A Brief History of Olive Oil in France

The story of olive oil in France dates back over 2,500 years, when the Greeks and Romans introduced olive trees to Provence. The mild climate of southern France provided ideal conditions for olive cultivation, and soon, olive oil became an essential part of regional cuisine and culture. By the Middle Ages, monasteries and small farms were pressing their own oils, perfecting techniques that remain largely unchanged today.

In the 19th century, industrialization and economic shifts led to a decline in production, but a resurgence in recent decades has brought French olive oil back into the spotlight.

Today, small-scale producers focus on sustainable methods, ensuring that their oils maintain the high-quality standards that make them so sought after.

1. Green Fruity (Fruité Vert)

Green fruity olive oil is made from olives harvested early, before they fully ripen—typically in October. This oil has a bold, peppery taste with notes of fresh grass, artichoke, and green almond. It’s the feisty youngster of the olive oil world, full of attitude and zing.

• Best Pairings:

  • Fresh salads with goat cheese and figs

  • Bruschetta with tomatoes and basil

  • Grilled meats or fish for a finishing drizzle

  • Dipping with artisanal bread

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3. Black Fruity (Fruité Noir)

Black fruity olive oil is made using a traditional fermentation method that allows olives to develop deep, earthy flavors before being pressed. These olives are typically harvested in December and left to "snooze" a bit longer before pressing, resulting in a mild, buttery oil with notes of black olive tapenade, cocoa, and truffle. It’s the wise elder of the trio—smooth, complex, and undeniably sophisticated.

• Best Pairings:

  • Drizzling over mushroom risotto

  • Enhancing a charcuterie board

  • Pairing with dark chocolate desserts

  • Mixing into rustic-style mashed potatoes

Traditional Uses of French Olive Oils

In France, olive oil is used in everything from dressings to desserts. In Provençal cuisine, it forms the foundation of dishes such as ratatouille, aioli, and tapenade. A drizzle of high-quality olive oil enhances fresh salads, roasted vegetables, and grilled fish. Some varieties are even used in baking, lending a unique richness to cakes and breads.

The Three Types of French Olive Oils

Here, I will be referring to the incredible oils from Domaine de Leos, multi-awarded and appraised by the grand chefs of France—because, let’s be honest, they know what’s best. Their oils are harvested and pressed with precision and passion, ensuring every drop is worthy of your finest culinary creations.

French olive oils are categorized into three main types, each offering a distinct flavor profile and ideal pairing:

Eager to Taste this chef-d’oeuvre? Find it HERE

2. Ripe Fruity (Fruité Mûr)

Ripe fruity olive oil comes from fully matured olives, harvested between November and December, offering a smoother, more delicate taste with hints of ripe fruit, nuts, and floral undertones. Think of it as the mellow middle child, effortlessly balancing flavour without trying too hard.

• Best Pairings:

  • Light pasta dishes with garlic and seafood

  • Roasted root vegetables

  • Soft cheeses like Brie or Camembert

  • Homemade vinaigrettes for a subtle depth

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Elevate Your Cooking with French Olive Oils

Whether you prefer the boldness of green fruity, the balance of ripe fruity, or the richness of black fruity olive oil, each variety brings a unique touch to your dishes. As culinary essentials in French cuisine, these artisanal oils offer an authentic taste of France, connecting tradition with contemporary gastronomy.

At Terre à Table, we celebrate high-quality products made by passionate artisans. Discover our carefully selected French olive oils and bring a touch of Provence to your kitchen today!