Olive oil may be France’s best-kept secret. The small amount produced is usually kept for themselves.
We’re about to change that with the help of Jean Reno, the award-winning actor and olive grower. Living in the Maussane-les-Alpilles region of Provence, historically renowned for its olives, Reno has become passionate and knowledgeable about olives and their precious oil.
To make his olive oil, great care is taken at every step of the traditional process, and you can taste it in every drop. We are proud to exclusively provide Reno's olive oils to the American market.
Black Fruity, or Fruite Noir, Virgin Olive Oil
- Olives aged for seven days before pressing to intensify the flavors
- Unique, bold, fruity flavor; slightly acidic, subtle aromas of cocoa, bread, truffle, roasted artichoke
- Picholine olives are added to the mix of Salonenque, Beruguette, Grossane and Verdale des Bouches-du-Rhone olives.
Please note: When shipped with perishable products and ice packs, olive oil may solidify. Simply leave at room temperature and it will return to a liquid state.
Just the facts
- Hand-harvested olives
- Olives are aged for varying lengths of time
- Crushed under granite stones into a paste
- Pressed between stacked disks
- Mechanically cold pressed, no heat or chemicals ever used
- Unfiltered, olive oil sediment settles naturally
- Product of France
- For best taste, use before expiration date on package
Our Reserve Jean Reno Olive Oils are exclusively imported from Maussane-les-Alpilles in the heart of the Vallée des Baux-de-Provence.
This region of Southern France has been famous for its olives since the early Roman Empire, and continues to rank as France’s top olive oil producer with AOC status.
Award-winning actor Jean Reno has lived there for over 25 years and has become a passionate and expert olive grower, president of an olive oil association, and now a producer of fine olive oils.
Beginning with olives hand harvested in Reno’s own orchard, the oils are made by Moulin Jean-Marie Cornille, housed in a 17th century Benedictine Abbey, and renowned for creating olive oils of the highest quality since 1924.
Processed in the traditional way: whole olives are aged and slightly fermented for varying lengths of time before pressing, which intensifies the flavors. This technique has been practiced in the region for centuries.
The whole olives are then crushed under ancient granite millstones, and then mechanically pressed in large scourtins (disks) to extract pure, unfiltered olive oil. In the case of the green oil variety, the juice is extracted and filtered, not pressed.
The olives you will taste in these oils are exclusively grown in the region. They are: Salonenque, Grossane, Béruguette, Verdale des Bouches du Rhône and Picholine.
Provençal olive oils are light with just enough of the bitter trace of olive. They are not as robust as some Italian olive oils, so are perfect for salads, serving with honey, cheese or fruit. These oils are often used as finishing oils, so the true beauty and complexity of the flavor can be experienced.
Drizzle olive oil over pizza fresh out of the oven, toss with pasta, mashed potatoes, beans, fish or meats. They make wonderful salad dressings. Vinaigrette will never be the same.
