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.
- 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.
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