Nyons olive

Olive de Nyons

What it is

The Tanche of the Baronnies became the first French olive to win an appellation, in 1994, and it grows to any purpose almost nowhere else. It is left on the tree until it is fully black and wrinkled, then cured in dry salt rather than brine, which is why it tastes nearer a prune than a pickle.

In the kitchen

Never stone or stuff them - the flesh is soft and clings to the pit. Warm them ten minutes in olive oil with a bay leaf and a strip of orange zest, and serve them in that oil.

Goes with

Rosemary Thyme Orange Anchovy Garlic Olive oil Lamb Bay leaf

Same species

Agrumato lemon oil Olive Cracked olive of the Vallée des Baux Castelvetrano olive Bella di Cerignola olive Gaeta olive

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