Tapenade

The house presents itself as a Provençal fine grocery whose story began in 1830, born on lands where olive trees, almond trees, and orchards flourished, and lays claim to know-how handed down from generation to generation. The website offers Provence olive oils, vinegars and balsamics, truffle products, calissons d'Aix, nougats, and jams described as prepared in Provence and cauldron-cooked without colourings or preservatives. In its "About" section, the site presents itself alongside other Provençal houses — the Écomusée de l'Olivier, the Chocolaterie de Banon, the Biscuiterie de Forcalquier, and the Caramélerie.

Moulin du Calanquet presents itself as a family-run olive estate in Saint-Rémy-de-Provence, in the heart of the Alpilles, claiming to be a 'producer of nature for 5 generations'; the mill itself was established in 2000. It perpetuates the olive-growing craft by producing olive oils from local varieties, and also offers tapenades, olives, culinary preparations, and sweet delicacies. The mill highlights its Haute Valeur Environnementale (HVE) certification, recognising its commitment to sustainable farming. Sales are made at the mill shop and at the Épicerie du Calanquet in Saint-Rémy-de-Provence, as well as via the estate's online shop.

Domaine Jòlibois presents itself as an olive-growing estate set in the valley of Les Baux-de-Provence, in the Alpilles, and describes itself as the largest olive estate in France. It claims an organic olive oil production, including two blends under the Vallée des Baux-de-Provence PDO (AOP) — Fruité Vert and Olive Maturée — and three single-variety oils: Aglandau, Grossane and Picholine.

It also offers a range of olive-based delicatessen products — black and green tapenades, balsamic condiment, PDO olives vertes cassées, organic garrigue honey — and a shop at 16 rue de la Commune, in Saint-Rémy-de-Provence, where it sells its products.

The estate states that it organises on-site tours and tastings, as well as stays in two accommodation properties, Villa Poésie and Mas de l'Étoile, and hosts weddings and events. The harvest, reportedly starting in early October and lasting over two months, takes place variety by variety, with the olives brought to the mill on the very day they are picked.

Huilerie Richard describes itself as an artisan oil miller, producing olive oils and vegetable oils since 1885. It prides itself on a family spirit upholding the tradition of "oil producers and composers of flavours", across four mills — in Nyons, Uzès, and Les Mées for olive oil, and in Montoison for walnut, hazelnut, and toasted rapeseed oils. The house offers mill tours by appointment. Its range includes PDO (AOP) olive oils from Nyons and Provence — including an organic selection —, olives and tapenades, as well as sweet and savoury delicacies. It sells its products through a network of eleven shops (Nyons, Uzès, Les Mées, Montoison, Aouste-sur-Sye, Tain-l'Hermitage, Lyon, Grenoble) and door-to-door sales representatives.

On the road to Nyons, facing Mont Ventoux, Domaine des Arches has farmed the same land since 1851: the family is now in its sixth generation, with Alain, Rodolphe and Chloé at the helm. The farm's 27 hectares are divided between Côtes du Rhône AOC vineyards, orchards and market-garden crops, with direct sales operating here since 1976 — through a shop open Monday to Saturday, from March to December.

The estate also grows olive trees, producing black olives and olive oil: the syndicat des producteurs d'huile d'olive de Nyons et des Baronnies lists it among its approved operators for the PDO (AOP) Huile d'olive de Nyons and Olive noire de Nyons. It also produces a homemade-style tapenade, alongside jams and fruit juices made from the orchard's harvest.

Located on chemin du Mouras in Vers-Pont-du-Gard, near the Pont du Gard, Diffusion Chabert produces prepared dishes for the aperitif: tapenades and olive-based spreads. The company removes the skins of the olives to soften their bitterness and reveal their full flavour, and preserves its recipes using high-pressure autoclaving — with no preservatives, colourings or additives.

A family business, it reinvents around ten original, local recipes, with each stage of production monitored in the kitchen to ensure consistent quality.