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.
Cote d’Azur, a region of the French Riviera.
Niçoise-Style, Pitted Olives Jubilee, Provence Cocktail Medley, Pitted French Medley, Piri-Piri Stuffed Olives, Olives Jubilee with Provolone.
TASTE & TEXTURE
An intense black olive with a pleasantly bitter, nutty flavor with notes of almonds and hazelnuts.
Pair up Niçoise olives with sharp and nutty Parmigiano-Reggiano or a piquant aged blue and a bold red Merlot.
IN THE KITCHEN
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