Olbia Lemon Extra Jam

Olbia jams start with table-quality fruit harvested at peak ripeness and cooked in small batches the same day—picked in the morning, jarred by afternoon. Their lemon jam is made with Citron de Menton, grown in the slightly cooler French Rivera, which allows sugars and aromatic compounds to develop more slowly, producing a lemon with less acidity, more sweetness, and more depth of flavor. Most jams contain around 35% fruit; Olbia's contain nearly double that, qualifying them as "extra" jams under French standards. More fruit means higher natural fructose and less added sugar. The result is a jam that tastes like the fruit itself, which is why Olbia is carried in some of France's top cheese shops.

Olbia creates exceptional jams using only the freshest fruits sourced from the sun-kissed orchards of the South of France and Corsica. Founders and owners Elisabeth and Jean-Eric Lavenir achieved their lifelong dream of starting Olbia en Provence in their hometown of Hyeres, where Provence meets the French Riviera.