CHILI OILS USE AS

Brand Owner Address Description
A L'OLIVIER 1822 A L'OLIVIER GROUPE 32 rue Jacques Robert F-95500 LE THILLAY France Chili oils for use as a seasoning or condiment; vinegars; flavored vinegar; mustard vinegar; pepper vinegar; balsamic vinegar; beer vinegar; cider vinegar; fruit vinegar; wine vinegar; vinaigrette sauces; dried chili peppers for use as a seasoning; condiments, namely, miso, cocoa-based condiments, chutneys, minced garlic, dried fig-based condiment, pimiento, ajvar, tamarind, harissa, seaweed, ketchup, salsa, dried cumin seeds and dried herbs; sauces; food sauces; sauces for cooking; soy sauce; mayonnaise; mustard; food mustard; condiment preparations in the nature of chili oils, sambal oeleks, chili pepper pastes, prepared horseradish and sauces; sauces for use as condiments; mixtures for preparing sauces in the nature of a curry spice mixture, spice mixtures and seasoned coating mixtures for foods; spices; mayonnaise-based spreads; sweet spreads, namely, honey; capers; salt; pepper;The mark consists of the stylized wording A L'OLIVIER in front of a tree with a ribbon at the bottom, underneath of which there appears the wording 1822.;Oils and fats for food; edible oils and fats; oils for food; vegetable oils for food use; animal oils for food; hardened oils being hydrogenated oils for food; hardened oils in the nature of hydrogenated oils for food; infused edible oils; flavored olive oils for food; olive oils for food; edible olive oils for food; edible extra virgin olive oils for food; extra virgin olive oils for food; spiced oils in the nature of infused oils and flavored oils for cooking; nut oils for food; truffle-based olive oils for food; edible oils derived from fish other than cod liver oil; salad oils; edible oils for cooking food; cooking oils; edible oils for glazing food; blended vegetable oils for culinary use; blended oils for food; cooked olives; dried olives; preserved olives; cocktail olives in the nature of processed and cooked olives; processed olives; prepared olives being cooked olives; canned prepared olives being processed olives; processed stuffed olives; processed olives stuffed with almonds; processed olives stuffed with red pepper; processed olives stuffed with red pepper and almonds; processed olives stuffed with pesto in sunflower oil; processed olives stuffed with feta cheese in sunflower oil; olive pastes; processed olive purees; prepared olive purees being processed olive puree; tapenades; processed anchovies, namely, anchovy purees; processed chili peppers in the nature of hot chili pepper puree; preserved chilli peppers; anchovy, not live; anchovy fillets; anchovy pastes; vegetable-based spreads; mousses in the nature of cooked fish, shellfish and mollusk spreads; legume-based spreads; eggplant pastes; fish, preserved in olive oil; canned fish; dry fruits in the nature of dried fruits;A L'OLIVIER ONE EIGHT TWO TWO; A L'OLIVIER ONE THOUSAND EIGHT HUNDRED TWENTY TWO; A L'OLIVIER EIGHTEEN TWENTY TWO;The English translation of A L'OLIVIER in the mark is at the olive tree.;1822;Fresh olives; raw olives; unprocessed olives;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. Non-petroleum based oils replace traditional process oils used in rubber compositions in general and specifically in footwear applications. The replacement oils, derived from plant or animal sources, represent a renewable resource and provide other advantages. The oils contain a sufficient level and distribution of fatty acid side chains to partially incorporate into the rubber at low levels, and to act as internal plasticizers at higher levels. Other compositions are free of silane coupling agents and additives that generate carcinogenic nitrosamines.