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The Cuvée Pauline Organic by the renowned House Alziari is an olive oil of “grand cru” status that has been in production for over 70 years. It’s made with a delicate blend of olives, harvested while still green, and undergoes a cold extraction. This means that the oil never exceeded 27C in temperature at any point of production.
It has a light, almost translucent green color, with aromas of freshly cut grass. It gives a fresh olive taste at the onset, before continuing and settling on peppery notes. This extra virgin olive oil has a powerful character of flavor.
The Nicolas Alziari Cuvée Pauline Organic is perfect to use for salads, tomatoes, or other raw vegetables. It’s incredible drizzled over fish, soups, or steak. You can also whisk it into vinaigrettes, pair it fresh pasta, or even use it for finishing cooked dishes.
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.
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