OLVEAct Now 2025: OLVEA releases its new CSR performance report
OLVEA publishes its 2025 performance CSR report: concrete commitments for People and Nature, recognized by EcoVadis, CDP, and SMETA.
With over 90 years of experience and know-how in the oils and fats industry, OLVEA is a leading supplier of vegetable and Omega fish oils.
Today, the OLVEA Group employs more than 300 people and makes a turnover of 200 million euros for more than 60,000 tons of oils sold per year.
OLVEA is committed to apply daily the sustainable development principles, while respecting local resources, and adding real social and economic values to local communities.
The local transformation of our raw materials locally allows us to participate in the development of these countries and reduce the carbon footprint of our productions.
In 2018, OLVEA has inaugurated OLVEA Green Technologies, one of Europe’s first green and eco-design refinery plant for vegetable and Omega fish oils.
Since 2020, OLVEA goes further by publishing annually its CSR performance report, OLVEAct Now, which is also shared with the United Nations as part of our membership to the Global Compact.
Discover our previous reports:
OLVEA publishes its 2025 performance CSR report: concrete commitments for People and Nature, recognized by EcoVadis, CDP, and SMETA.
With the support of the OLVEA Foundation, students from the Albert Camus School in Fécamp were introduced to podcast production. A local initiative combining education,…
In 2025, five Fécamp students join the OLVEA Foundation program, receiving scholarships and mentoring to pursue higher education.
19 Fécamp students joined a unique two-week internship, exploring diverse careers from health to renewable energy with local partners and OLVEA.
OLVEA Foundation supports the Rencontres Photographiques festival in Fécamp, Normandy, turning the city into an open-air gallery with nearly 200 large-format photos.
Vitafoods 2025: join us at booth CCA16 to discover our vegetable and omega-3 fish oils, developed to meet the challenges of sustainable and innovative nutrition.