JEAN MARTIN

In 1920, an idea began to take shape in the mind of our grandfather: uncover the secrets of the split olive. The Jean Martin company was born. Since that time, we have been living between the fields and the kitchen, next to the stove and the table, in Maussane-les-Alpilles, in the Baux-de-Provence Valley, in the south of France.

In the years 80', the grandsons of Jean Martin took over the company and decided to expand the range to make from JEAN MARTIN the refernence in Provencal gourmet specialties. The idea was simple: make the best products following genuine recipes with only natural products. From that dat, we do not use any coloring, flavoring, additive, preservative, starch or water!

We cook our vegetables from 4 to 6 hours in 200Kg batches. With 10Kg of fresh vegetables, we produce only 3.5Kg of ratatouille or provencal eggplants for example.

In 2010, to support the great success of the company, the owners decided to build a new and state of the art factory: we are now certified BRC and IFS at the highest grade.

Today, JEAN MARTIN combine traditional and savoury recipes to iltra modern means of productions.

We are already the 3rd brand of ratatouille in France, the 1st one for Tapenade and spreadeable products for appertitive and the 1st one for authentic and delcious Taboulek, ready in 1 minute.

Just come and taste!