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check out the 2015 crop

The worst crop since 1956, noted the French agriculture minister.
Down by 70%! Yes, 70!
Oliviera was able to secure some of its needs, most of the classics. We will soon add a limited quantity of the Grossane, and some Frantoio.
Not a drop of Nice oil, the worst hit region…
The prices we paid to secure our supplies were on average up by 20%. We raised ours by only 10%, to survive until the next crop.
C’est la vie…

The Restaurant

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Oliviera was born on the 1st of January 2000, with the aim of providing our guests with top quality products, which are always sourced locally when in season. Each recipe is crafted with a specific olive oil in mind and these are paired together on your plate. You will get to sample a variety of oils before and during your meal.

Tasting and getting to know an olive oil before selecting it is our raison d’être.

We never select an oil without sampling it, and we would strongly encourage you to do likewise. The fruitiness and palate of an olive oil differs widely depending on three factors: the region, the olive variety and the maturity of the fruit when harvested.

Understanding olive oil will help you to select the right ones for you according to your personal preferences. Because each person’s palate, like our oils, is different! You see why this is our raison d’être, and we are happy to share with you our thirty years experience in olive oils.