To mark its fiftieth anniversary, The olive confectioner based in Nyons, Drôme, plans to move to a larger, more modern site within the next two years. “Initially, the company supplied regional markets and traditional retailers with olives in 5 and 10 kg buckets, for sale in bulk,” recalls Bruno Fleith, the company’s president. The fresh olives are still debittered and flavored using techniques developed by the founders. Le Brin d’Olivier currently processes 120 tonnes a year of PDO black olives from Nyons and Picholine green olives from the Gard region. Faced with limited French supply, it also processes 680 tonnes of olives produced by Spanish and Moroccan cooperatives. The ranges, packaged in sachets or jars, are complemented by olive oils and tapenades developed by regional partners, and are distributed in supermarkets, in the grocery section.
