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Get to Know: Niçoise Olives

Olive Facts, Recipes and Pairing Ideas

POSTED August 23, 2013

Only grown in the French Riviera with a low crop yield, Niçoise Olives are mostly sold and eaten domestically. These deep brown olives have little flesh with a large pit.

ORIGIN
Cote d’Azur, a region of the French Riviera.

DELALLO VARIETIES
Niçoise-Style, Pitted Olives Jubilee, Provence Cocktail Medley, Pitted French Medley, Piri-Piri Stuffed Olives, Olives Jubilee with Provolone.

QUICK FACTS

  • Pronounced NEE-swahs.
  • A ripe olive with a hue that ranges from deep brown to black.
  • Grown to be used for both table olives and olive oil.
  • A delicacy, as the flesh-to-pit ratio is rather low.
  • Cured in a natural sea salt brine for up to six months.

TASTE & TEXTURE
An intense black olive with a pleasantly bitter, nutty flavor with notes of almonds and hazelnuts.

PAIRING IDEAS
Pair up Niçoise olives with sharp and nutty Parmigiano-Reggiano or a piquant aged blue and a bold red Merlot.

IN THE KITCHEN

  • Classic Niçoise Salad
  • Warmed Niçoise Olives with Rosemary
  • Salmon Niçoise with Grilled Pita
  • Niçoise-Style Tuna Salad with Cannellini Beans