Nîmes olive oil

Huile d’olive de Nîmes

What it is

At least 70% of the olives milled must be Picholine, a late-ripening variety, which is why the orchards generally stay below 350 m, out of the frost. The fruit is picked just ripe, once at least a tenth has turned from green to yellow, and the oil is green and assertive: bitterness and pungency each score 1.5 to 4.5 out of 10, over fresh grass, cut hay, raw artichoke, tomato plant and pineapple. Négrette or Noirette may be blended in to soften it with almond.

In the kitchen

Pour it raw over things sturdy enough for its bitterness and pepper, tomatoes, grilled peppers, white beans or salt cod, and keep a milder oil for delicate fish.

Goes with

Tomato Salt cod Artichoke Bell pepper Garlic White beans Lamb Rosemary

Same species

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

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