France is a minor producer by volume but a celebrated one for style: fresh, delicate, herbaceous oils with notes of green almond, herbs and a touch of anise. The south — Provence, the Gard, the Alpilles, Nice — is the centre, built on Picholine and the local Cailletier (the same variety Italy calls Taggiasca), with a handful of protected AOPs (Nyons, Vallée des Baux, Nice). French oils are prized at the gentle, aromatic end of the spectrum.