At Jean Martin, each recipe is cooked with vegetables from the South of France. Authentic taste, that of Provence, has been our signature since 1920.
Broken Truffles - 25g
Delights of the Alpilles
Eggplant caviar 100g
with Grossane olives from Provence
Eggplant caviar 350g
to cook
Organic Eggplant Caviar 350g
for cooking
Gift Set - L'Olivette
around the olive
Gift set - Le Provençal
Discovering Provencal Flavours
Cooked Crushed Tomatoes 240g
with aromatic herbs
Onion confit 130g
kettle-cooked
Fig preserve 130g
kettle-cooked
Apricot Jam from the Alpilles 300g
Maxime Legrand - Artisan Jam Maker
Clementine Jam 300g
Maxime Legrand - Artisan Jam Maker
Artichoke cream 100g
with Marseille pastis
Aubergine dip 100g
tomato, basil and garlic
Pepper cream 100g
with PDO Espelette pepper
Sun-dried tomato spread 100g
with PGI Provence thyme
Anchovy Spread Delight 100g
with Provençal green olives
Legume Duo
Lentil Curry & Vegetable Chili
Camargue Fleur de Sel 125g
Salt worker from Camargue
Gran'Draille 110g
with Grossane olives from Provence
Hummus 100g
with candied lemon
Green fruity olive oil in 1L can
Castelas Mill
Fruity green olive oil in 250ml tin
Castelas Mill
Black olive olive oil in 250ml can
Castelas Mill
Black olive oil in 500ml bottle
Castelas Mill
GREEN FRUITY OLIVE OIL 3L
Castelas Mill
BLACK OLIVE OIL 3L
Castelas Mill
CRACKED OLIVES 1KG
Vallée des Baux-de-Provence PDO
Pissaladière onions 350g
ready to cook
Eggplant loaf 570g
meal kit
Zucchini loaf 550g
meal kit
Pepper loaf 550g
Meal kit
Pastis 3.4 fl oz
Henri Bardouin
Pastis 700ml
Henri Bardouin
Small embroidered sachet of Lavender & Lavandin Flowers
Spirit of Provence
Pepper Spread 350g
for cooking
We favor short supply chains, natural ingredients and recyclable packaging. Because loving Provence also means taking care of it.
Handed down from generation to generation, our passion for good taste and quality craftsmanship guides every step of the manufacturing process. Behind each jar lies the exacting standards of an artisan and the pride of an independent company.

















































































