Nicolas Alziari Cuvée Cesar AOP Nice Olive Oil

TASTING NOTES FROM THE CURATOR

The Nicolas Alziari Cuvée Cesar AOP Nice is a “cru” olive oil produced in small quantities. It’s an exclusive product, not sold year-round. It’s made with cailletier olives, which are widespread in Nice. This extra virgin olive oil underwent cold extraction, which means it did not exceed a temperature of 27C at any point in its production.

It’s almost golden in color, with a nearly translucent quality. On the nose, it gives notes of dry herbs. And on the palate, a nutty, almond-y taste, with notes of artichoke.

PREPARATION AND PAIRINGS

This is a wonderful olive oil to use on raw vegetables and salads. It’s also ideal for finishing cooked dishes—drizzle it onto fish, steak, and soups. You can also use it to make great vinaigrettes, or pair it with some fresh pasta dishes.

TO PLANT A TREE

It was in 1868 that Cesar Martin, son of laundry workers, decided to manufacture olive oil as a business. He bought an old mill in Nice, and began what would be a centuries-old success story. It was in 1900 that his son-in-law, Nicolas Alziari, took over the company and revolutionized their production. By incorporating techniques used in wine, chocolate, and coffee, he was able to create extraordinary oils, selling to prestigious clients and gaining much traction.

He and his wife, Jeanne, opened a store in Gubernatis Street. And their daughter, Pauline, eventually opened a second shop, close to the flower market, which will become the emblematic address.

House Alziari has gone through many generations, each contributing to its success. It is now a name in the world of olive oils, housed in the most prestigious delicatessens, and used by the best chefs and restauranteurs in the world.

Storage Instructions

Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that’s away from the oven. The best temperature for storing oil is from 13 to 21°C