Nice olive

Olive de Nice

What it is

A jar runs from yellow-green to violet-black, and that mix is written into the specification: the tall, drooping Cailletier trees are picked in a single pass, so fruit from shaded and sunny branches comes in together. Within 24 hours the olives go into a brine of at most 12% salt, with nothing else added, and stay there at least three months, losing their bitterness slowly and taking on the prune, cherry and old-wine notes the specification describes.

In the kitchen

The specification names it the olive of the salade niçoise: add them whole, stalks and all, at the last moment. The flesh comes away easily from the stone, and the appellation also covers a pâte d'olive made of nothing but these olives and at most 12% Nice olive oil.

Goes with

Tomato Anchovy Tuna Egg Green bean Radish Basil Olive oil

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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