PROFESSIONALS Provençal Herbs Rosemary from Provence Thyme from Provence Thyme Laurel & Red Berry flavoured coarse salt Basil Green Peppercorn flavoured coarse salt Devil's Mixture flavoured coarse salt Provençal Herbs flavoured coarse salt Olive-Rosemary flavoured coarse salt Dried Tomato-Lemon flavoured coarse salt Basil and Green Peppercorn Oil Garlic and Oregano Oil Provençal Bouquet Oil Special Pizza Oil Special Fondue Oil Hazelnut oil Walnut Oil Grape Seed Oil Pine Nut Oil Truffle flavoured Oil FRUTTATO extra virgin olive oil Olive oil extra virgin in cardboard pack Organic Olive oil Organic Oil for Cooking and Pan Frying Organic Rapeseed Oil Organic Oil for Salads and Salad Vegetables Organic olive oil with Provençal flavours Olive oil extra virgin in cardboard pack Organic olive oil with a hint of citrus Organic Rapeseed Oil in cardboard pack Olive oil - AOC Provence Huile d'Olive AOC de Nyons Vallée des Baux AOC Olive oil Balsamic Vinegar Honey Vinegar White Wine and Provençal Herbs Vinegar Sherry Vinegar Macerated Raspberry Vinegar Walnut Flavoured White Wine Vinegar Red Wine Vinegar matured with Shallots Fine mustard with lemon Fine mustard with olives and rosemary Fine mustard with shallot and chervil Fine mustard with balsamic vinegar Fine mustard with Provençal herbs Fine mustard with figs and pine nuts Old-fashioned style mustard with aniseed and coriander Old-fashioned style mustard with candied fruit and honey Old-fashioned style mustard with hot pepper Split Green Picholine Olives with aromatic herbs Preserved Black Picholine Olives Green Lucque Olives Green Béruguette Olives Green Picholine Olives Mixture of Olives with lemon and chilli peppers Provençal-style Black Olives Marinade for barbecue Provençal bouquet dressing Aubergine and pine nut goustade spread Dried tomato and Provençal basil goustade spread Red pepper and olive goustade spread Tapenade with Provençal herbs Cream of anchovy with parsley Preserved onions with Provençal herbs Organic GAZPACHO

NEWS & NEWS PRODUCTS Oils with cardboard packaging VOTED 2009 PRODUCT OF THE YEAR Soléou and the WWF protect the Massif des Maures Soléou has selected one of the best olive oils from the Mediterranean for you: FRUTTATO extra virgin olive oil Soléou is now a major player on the fresh produce market: a specialist in olives and spreads Soléou organic gazpacho: new for spring/summer 2009 Soléou received the REGIONAL DEVELOPMENT GRES D?OR award from the FEEF for its partnership with Intermarché Soléou recognised by the ?2009 Flavours of the Year? (Saveurs de l?année 2009) ECOLOGICAL REVOLUTION: oils in tetrapacks FEBRUARY 2008: Soléou further its' growth ambitions by replacing financial Institution shareholder with a new industrial partner FOR WINTER, Soléou presents a 75 cl bottle of special fondue oil NOVEMBRER 2007: SOLEOU - 56th food company in the PACA region (Provence Alpes Côte d'Azur) 23 July 2007: SOLEOU - ambassador for the Var 3L+ 2L free: special launch offer on Soléou extra virgin Bag in Box olive oil. COOKING AIDS : use to personalize your recipes easily 2 July 2007: Soléou creates a new group with Agroazur Soléou launches its fig and pine nut MUSTARD Soléou has been awarded European funds to assist with development. NOVEMBER 2006: Soléou produces Christmas gift boxes AUGUST 2006: IFS / BRC certifications JULY -AUGUST 2006: a Tasty Summer with Soléou MARCH 2006: tinted bottles FEBRUARY 06: from SOLEILLOU to SOLEOU: the birth of a brand NOVEMBER 2005: double grinding mill for herbs and spices RECIPES Soléou recipe competition APERITIF: Goustade spreads and What is taste? Mayonnaises Savoury flans and quiches STARTER: Gourmet salad with nut oil STARTER: Winter salad Aperitif Ideas STARTER: Fresh goat's cheese log with tapenade MAIN COURSE:Steamed cod fillet served with baby sunshine vegetables and Soléou Provençal herbs MAIN COURSE : Rib of beef roasted with Soléou Mediterranean coarse salt Oven cooked meat MAIN COURSE: Fish tartare with Soléou Provençal bouquet flavoured oil Pan fried meat Vegetable purées MAIN COURSE: Provencal Tian Dressings MAIN COURSE:Truffle oil potato purée Desserts MAIN COURSE: Fillet of duck with honey vinegar MAIN COURSE: Trio of mustards for rabbit MAIN COURSE: Burgundian fondue with Provence herbs DESSERT:Autumn chocolate hazelnut cake

WHO ARE WE? OUR HISTORY OUR SKILL AS AROMATIZER THE SOLEOU «TASTE PLUS» BEING FROM MEDITERRANEE SUSTAINABLE DEVELOPMENT VIDEO HERBS, SPICES & SEASONINGS HERBS AND SPICIES FROM PROVENCE FLAVOURED MEDITERRANEAN SALT «TASTED» AND FLAVOURED OILS FLAVOURED VINEGARS FLAVOURED MUSTARDS TASTE-FILLED OLIVES MARINADES AND DRESSINGS PROVENÇAL STYLE SPREADS GAZPACHO CONSUMERS PRODUCT ZONE Olive Oil SHOP RELAY To see the report from the analysis done on the olive oil FRUTTATO in your bottle Olive oil FRUTTATO: introductory offer Organic GAZPACHO- competition CONTACT RSS/ATOM Feeds