The Craft Behind the Lobster Oil

Our Story

Born from the legacy of Vancouver’s iconic restaurant, The Cannery, Olive & Ciboulette Lobster Oil was developed by Chef Frédéric Couton.

Trained in Michelin starred kitchens across France and Bangkok, where he cooked for the King and Queen of Thailand, Frédéric blends global techniques with local Canadian ingredients to create a lobster oil that elevates seafood and everyday dishes alike.

Made with fresh Canadian lobsters and no added preservatives, each bottle delivers pure, gourmet flavor. Keep refrigerated or frozen for optimal freshness.

Discover Our Lobster Oil

Executive Chef & Founder

Frederic Couton

Trained in Michelin starred kitchens in France, Frédéric Couton led acclaimed establishments including The British Columbia Club and The Cannery.

His career spans the globe, cooking for elite clientele and royalty in Thailand. Blending classic French technique with fresh, exotic ingredients, he developed a culinary philosophy rooted in precision and creativity.

Today, he ensures every bottle of Olive & Ciboulette Lobster Oil meets the highest standard of quality, crafted for gourmet shops, restaurants, and discerning home chefs.

Ceo & Operations Manager

Hugo Couton

Growing up in his father’s kitchen, Hugo Couton developed a deep appreciation for quality ingredients. He honed his skills aboard the Rocky Mountaineer and in high end catering, gaining expertise in operations and service.

Today, Hugo leads Olive & Ciboulette’s vision into the digital era, overseeing marketing, ecommerce, and strategic growth, while building a strong online community.

He also creates food vlogs and collaborates with restaurants to promote local dining experiences. Hugo is dedicated to expanding the brand’s reach while honoring the craftsmanship and tradition established by his father.