Pompe à l'huile: the Provençal recipe from the 13 Christmas desserts

In Provence, on Christmas Eve, the "gros souper" (the big supper) ends with the 13 desserts. Among them, one always wins everyone over: the pompe à l'huile (also called gibassier in some villages). It is a flat brioche, scented with orange blossom and orange, and kneaded with olive oil. Here is our recipe, simple and true to tradition.

Ingredients (1 large pompe, serves 8)

• 500 g plain white flour (French T45 or T55)
• 15 cl organic extra virgin olive oil, PDO Aix-en-Provence
• 100 g sugar
• 20 g fresh baker's yeast (or 7 g dried yeast)
• 15 cl lukewarm water
• 2 tablespoons orange blossom water
• Zest of one unwaxed orange
• 1 pinch of salt

Method

1. Activate the yeast. Dissolve it in the lukewarm water with a spoonful of sugar. Leave to stand for 10 minutes.
2. Knead. In a large bowl, mix the flour, the rest of the sugar, the salt and the orange zest. Add the yeast, the olive oil and the orange blossom water. Knead for 10 minutes, until the dough is supple and no longer sticks to your fingers.
3. Let it rise. Cover with a tea towel and leave to rise for 1 h 30 to 2 h in a warm place: the dough should double in volume.
4. Shape. On a baking tray lined with baking paper, spread the dough by hand into a large disc about 1 cm thick. Cut a few slits in the shape of a leaf or a sun with a knife, then gently pull them apart.
5. Second rise. Leave to rest for another 30 minutes.
6. Bake. Brush with a little olive oil and bake for 20 to 25 minutes at 180 °C, until the pompe is nicely golden. As it comes out of the oven, add a final drizzle of oil and a pinch of sugar.

The tradition: you break it, you never cut it

According to Provençal custom, the pompe à l'huile is shared by hand: cutting it with a knife is said to bring bad luck for the year ahead. It is happily dipped in a glass of vin cuit, alongside the other desserts: white and black nougat, dried fruit and nuts (the "four beggars"), dates, fresh fruit and fruit jellies.

Why olive oil makes all the difference

Here, the oil is not just a fat: it is what gives the pompe its flavour. Our green fruity oil, with notes of fresh grass, green almond and artichoke, brings a lovely freshness that echoes the orange blossom. It is made from four Provençal varieties (Aglandau, Verdale, Grossane and Picholine), certified PDO Huile d'olive d'Aix-en-Provence and awarded a silver medal at the NYIOOC World Olive Oil Competition 2025.

Our tips

• Softer: replace 5 cl of the water with 5 cl of lukewarm milk.
• Make it the day before: the pompe keeps for 2 to 3 days, wrapped in a tea towel.
• Indulgent version: for breakfast on the 25th, serve the leftovers warm with an organic chocolate spread, such as Pur Pérou, 40% milk chocolate with Camargue fleur de sel.

For your festive tables

Discover our 5 easy festive recipes with olive oil and our gourmet Christmas gift ideas from Provence. To share a taste of Provence, explore our gift boxes: the Duo Box, the Trio Box or the Signature Box.

First order: 10% off with the code BIENVENUE10.