Nice olive oil

Huile d’olive de Nice

What it is

The specification caps it low on the International Olive Council's tasting scale, pungency at 2 and bitterness at 1.5 out of 10, with almond as the leading aroma. The softness comes from the Cailletier, at least 95% of the trees in each orchard, and from late picking: the harvest runs from November to April, and the specification notes that the later the olives come in, the sweeter the oil. The paste may not be warmed above 27 °C.

In the kitchen

Keep it for raw use, where its low pungency lets everything else speak: the specification itself cites the pan bagnat, a round roll soaked in olive oil and filled with tomato and salt. Store it as producers must, away from light, air and heat.

Goes with

Tomato Basil Anchovy Tuna Swiss chard Chickpea flour Sea bass Lemon

Same species

Agrumato lemon oil Aix-en-Provence olive oil Corsican olive oil (Oliu di Corsica) Haute-Provence olive oil Languedoc olive oil Nîmes olive oil

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