A fresh concept in olive oil, culinary experiences, mandating quality

Oliviers & Co. was founded on the question, 'Like wines from the most reputable vineyards, why can't superior olive oils be worthy of being recognized as grand cru?’ …and that’s just what we set out to do, showcase the world's best olive oil producers, exacting the most stringent of quality controls resulting in the most delicious pleasures to the palate.

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ONCE UPON A TIME, THERE WAS OLIVE OIL

O&CO. started out when a group of photographers began
traveling throughout the Mediterranean in search of the
olive growing world. As they tasted their way through the
region, meeting friendly, dedicated people and an
incredible diversity of flavors... their inspiration manifested
into the concept 'like wines, olive oil could be tasted and
worthy of recognition just as grand crus.’

 

1996

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OLIVIERS & CO. WAS FOUNDED

Oliviers & Co. was founded in Mane, Alpes de Haute
Provence to share the tastes of the Mediterranean.
The first orders by phone were initially of just select
olive oils discovered during O&CO.’s maiden voyage
throughout the Mediterranean.

 

1997

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ERIC VERDIER – QUALITY AND PRODUCT
DEVELOPMENT DIRECTOR ARRIVES AT O&CO.

Arrival of O&CO.'s Quality and Product Development Director, otherwise known
as the O&CO. 'olive oil sommelier'. Eric Verdier establishes O&CO.'s strict olive
oil selection criteria; recognized throughout the olive oil industry as the mandate
to ensure premium quality.
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CHEF CREATIONS IS BORN

Jean-Marie Meulien, a member of the Haute Cuisine Française and chef at numerous prestigious Provençal and Parisian restaurants, is enlisted by O&CO. to concoct culinary creations inspired by olives and olive oil, several have become perennial pantry staples such as O&CO.’s Pesto Genovese with basil, parmesan and pine nuts and Bell Pepper & Ricotta Cheese Pesto, whose name speaks for itself. Jean-Marie Meulien serves as the gold standard for top European chefs who will contribute to O&CO.’s future chef creations.

 

1998

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THE FIRST O&CO. BOUTIQUE OPENS

The first boutique opens in Paris on the Ile St Louis,
followed by several more in France. This store
format would serve as the proto-type as Oliviers & Co.
begins its international expansion.

 

1999

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O&CO. GOES INTERNATIONAL

Oliviers & Co. prepares to open their first international boutiques in the United States, as “O&CO.”, a subsidiary of its parent company, Oliviers & Co. SA. Additional boutiques open in Belgium and Switzerland.

THOMAS KELLER & THE FRENCH LAUNDRY

In 1999, O&CO.’s oil has the honor of being incorporated into one of Thomas Keller's soups at the French Laundry, recognized as one of the world's best restaurants and awarded three Michelin stars since 2006.

 

2000 - 2001

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O&CO. USA’S BOUTIQUES DEBUT IN NYC, BOSTON
& SHORT HILLS, NJ

O&CO. opens its first boutiques stateside in the New York City historical
landmark, Grand Central, adjacent to its main terminal food hall, on
Newbury Street in Boston and at the premier luxury mall in the US, in
Short Hills, NJ.

Internationally, O&CO. continues its expansion abroad, opening
boutiques in Scandinavia, Brazil and Japan while continuing to grow
at a steady pace in France.

 

2002 - 2004

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65 BOUTIQUES WORLDWIDE & PRODUCT EXPANSION

13 new openings, including Australia; to a total of 65
boutiques worldwide. O&CO. USA continues its
expansion with its 4th store opening on the emerging
Bleecker Street in the West Village of NYC.

O&CO. expansion extends to its product line, as the
perennially best seller – O&CO.’s Premium
Balsamic Vinegar of Modena
 - is introduced.

Premium Balsamic
 

2005 - 2006

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LEADERSHIP

Mr. Albert Baussan, our chief olive grower, becomes majority
shareholder and CEO of Oliviers & Co.OCo story 10

Albert Baussan

 

 

 

 

OLIVIERSANDCO.COM

O&CO. USA launches OLIVIERS & CO. premier e-Commerce website.

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SKINCARE LINE LAUNCH

With the increasingly prevalent health benefits of olive oil, O&CO. launches the Organic Oliviers & Co. home and skincare line.

 

2007

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NATIONAL RECIPE CAMPAIGN
IN ELLE A TABLE

Building upon its advertising momentum in France, O&CO.
launches its first national advertising campaign in renowned
food connoisseur publication, Elle a Table.

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O&CO. FEATURED IN BOSTON’S
ACCLAIMED INTERCONTINENTAL
HOTEL’S OLIVE OIL MUSEUM

Miel Restaurant features its own private dining room, "The Olive Oil Museum" with seating for 14, exclusively stocked with olive oil from O&CO.

 

2008 - 2009

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 OLIVIERSANDCO.COM FIRST RE-DESIGN

In May 2008, oliviersandco.com launched its first re-design, becoming the 2nd highest producing boutique in the United States.

O&CO. USA RE-PURCHASED
BY OLIVIERS & CO. SA

In 2009, O&CO. USA is re-purchased by the French
parent company Oliviers & Co. SA.

 

2010 - 2012

 

OCo story 15GRAND CENTRAL DEBUTS NEW FORMAT & COLUMBUS CIRCLE OPENS

In April 2011, O&CO. showcases its new boutique format in the NYC landmark, Grand Central. Shortly following, O&CO. opens in the prestigious food mecca of Columbus Circle, in excellent company alongside Thomas Keller's, Per Se.

O&CO. New Boutique
 

HONORS & DISTINGUISHED AWARDS

In 2011, M. Albert Baussan is awarded the Chevalier de la Légion
d'Honneur, the degree of a Knight within France’s highest decoration.
In the subsequent year, Eric Verdier is bestowed the Chevalier du
Mérite Agricole, for outstanding contribution to agriculture.

INTERNATIONAL EXPANSION

O&CO. expands further in Europe into
Greece, Romania and Germany.

 

2013 & Now

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EXPANSION CONTINUES:
O&CO.’S INTERNATIONAL BOUTIQUE
COUNT GROWS TO 87 & NEW PRODUCTS

Culinary product expansion continues with O&CO.’s very own barbeque sauce collection, which becomes an international best seller, with an international boutique count at 87 worldwide.

O&CO. BBQ Collection