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