 Olivier Baussan
« The olive trees of Provence make up more than the landscape. They are the substance for the stories of men and women who live in harmony with the land. Première Pression is about discovering the traditions of Provencal olive growing.
It’s sharing these encounters and the desire to create ties that drove me to the olive fields in search of delicious discoveries.
This is the spirit of Première Pression »
Olivier Baussan is also the founder and artistic director of L'Occitane en Provence.
FARNIENTE !
Le panier pique-nique provençal
A PARTIR DE 8€ LE BIDON...
With an artichoke savor and herbaceous notes, this oil goes perfectly with pastas, marinades, and salads
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A PARTIR DE 8€ LE BIDON...
This oil is composed of sweet and fruity notes, and goes marvelously with cooked vegetables.
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A PARTIR DE 8€ LE BIDON...
This oil is a masterful blend of traditional know-how and subtle sweetness. Best served with a warm potato, cheese, or a patisserie.
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| ...YUM |
...YUM |
...YUM |
Scrumptious Sampler Sets for all budgets. Starting from 19€.
Not only are they afordable, they're environmentally friendly, too! Send some to your friends!
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Balsamic vinegar exclusively from Beaumes de Venise, classic tapenade made with basil, lemon, or even black truffles. Delicious fennel aperitif and much more...
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| ...YUM |
...YUM |
...Yum, I've got to have it |
on 26 August 2010
C’est la rentrée, fini les barbecues dans le jardin ! Mais pour savourer l’idée de l’été encore un peu, voici une recette de brochettes au four, c’est très bon aussi !
Emplettes pour 4 brochettes
- 400g de boeuf à griller
- 1 cuillère à soupe d’huile d’olive « fruité vert » Les Perpetus (tonique et ardente !)
- quelques feuilles de coriandre
- 1 citron bio ou non traité
- poivre de Kampot (création Gérard Vives)
- sel
En cuisine :
Détailler la viande en cubes de 4cm de côté environ. Préparer une marinade dans un petit saladier : le jus de citron, les zestes prélevés et finement hachés, l’huile d’olive, , la coriandre, le poivre, le sel. Laisser la viande mariner dans ce bain une bonne demie heure.
Enfourner sous le grill du four préchauffé à 180°C et laisser griller 10 minutes environ.
Vous pouvez déguster ces brochettes à l’heure du déjeuner, ou les servir avec une crème légère (ciboulette et ail par exemple) pour l’apéritif !
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Tanche olive & a blend of savory herbs
12.50€
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THIS VARIETY IS FRAGILE AND NEEDS SUPPLE SOIL. THE FRUIT RIPENS LATE, AND IT IS OFTEN USED AS A TABLE OLIVE. IT IS SOMETIMES CALLED THE NYONS OLIVE BECAUSE IT IS ESSENTIALLY CULTIVATED IN THIS REGION....
...Miam je commande
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THE BIG CAN!
55.00€
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Delicious assortment "gift idea" of our "classics" presented in a 5L steel can
1 bottle of vinaigre balsalmic de Modène 250ml / 3 fruités of Provence 250mL / 1 pot of "tapenade toute simple" 90g / 1 pot of green olive pulp "Picholine & basilic" 90g / 1 specialty can olive oil & basilic 100 ml / 2 specialty cans olive oil & citron 100 ml
...Miam je commande
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LUCQUES PULP
5.00 €€
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Just the olive peels
THIS VARIETY IS FRAGILE, AND VERY SENSITIVE TO COLD TEMPERATURES. IT REQUIRES TOP-QUALITY SOIL AND AGRICULTURAL MAINTENANCE, IN PARTICULAR IRRIGATION. ALSO CALLED LUCQUOISE, IT IS MOSTLY GROWN IN HÉRAULT....
...Miam je commande
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Noëlle Bittner
Domaine de l'Héraude
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Noëlle Bittner has two homes: in Paris she's the editor in chief of a magazine and lives the city life. In the south, she's at Héraude, discovered 6 years ago in the heart of the forest.
This agricultural domain was abandoned for so long that the soil was completely renewed: not even the smallest trace of fertilizers or pesticides. With her husband Thomas, she renovated the domain and created an olive grove where each detail is imbued with the methods of past generations and a respect for the land.
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Bertrand Bonnier
Oliveraie du Capeou
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AOC Provence
Architect, Betrand Bonnier was designing ecological and energy efficient houses long before it was in style. In Cotignac, he grows olive trees on land he has renovated, land that was once abandoned and covered in Aleppo pine needles.
THE ORCHARD
In the heart of the pine forests of Var, Bertrand’s glade is unique and carefully preserved: the INRA conducts research on the rich fauna and flora found there.
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Bernard Cavallo
Moulin du Grimaudet
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As a famer, Bernard tested many different forms of breeding (from bees to rabbits), and many different forms of cultivation before choosing the olive tree. He is currently the president of the Moulin du Grimaudet and fights for the protection of the environment and the prevention of forest fires.
THE MILL
Situated in Luc en Provence, the mill is part of the “Coeur du Var” community. The fruits are always ground by millstone.
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La Cooklette s’installe à Hossegor !
 Les bidons Première Pression Provence® a Hossegor ...
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VALEURS ACTUELLES
le 1 September 2010
PPP, LA PULPE D'OLIVE À TARTINER!
Pays d'Aix, Pays d'Arles, Gard, Haute-Provence, Vallée des Baux...à la lecture de ses doux noms, c'est la garrigue qui se dessine, ce sont les cigales qui craquettes, les arômes qui vous envahissent. L'idée géniale de Première Pr...
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Ancienne route de Forcalquier
04130 VOLX
tél: 04 92 72 66 91
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la boutique s'agrandit ...
et déménage
dans votre quartier !
Ouverture en Septembre 2010...
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les pulpes de provence ont un prénom!
Pour tous les amoureux des pulpes d’olive de provence retrouvez sur notre site de vente en ligne le coffret ci dessus, VERTES & NOIRES pour un voyage gustatif au coeur des saveurs de provence, ou les pots de pulpes d’olive ci dessous , à choisir suivant les envies . .
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3, rue Antoine Vollon
75012 Paris
tél: 01 53 33 03 59
M° Ledru Rollin
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9, rue des martyrs
75009 Paris
tél: 01 48 78 86 51
M° N. Dame-de-Lorette
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