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.
