Nyons olive oil

Huile d’olive de Nyons

What it is

One olive only: the Tanche, from 53 communes of the Drôme and Vaucluse on the 44th parallel, the northern limit of the olive tree, with pollinator fruit capped at 5%. Each lot must be at least 65% coloured rather than green, and that ripeness is what makes the oil buttery and thick, with bitterness and pungency held at 2 out of 10 or less. It was the first French olive oil to win an AOC, by decree in January 1994.

In the kitchen

With so little bitterness it is the oil to whisk into a mayonnaise or an aïoli, and to pour over what a peppery oil would drown: white fish, boiled potatoes, a young Picodon. The specification requires it to be stored with as little contact with air as possible; do the same at home by decanting a large can into small bottles kept full and closed.

Goes with

Picodon Nyons olive Potato Garlic Egg Thyme Sea bass Tomato

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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