Nicolas Alziari Cuvee Prestige Olive Oils
A centuries-old recipe
Made with a closely guarded recipe, the Nicolas Alziari Cuvee Prestige Olive Oil is one of the best in the world, utilizing revolutionary methods while keeping a traditionally beautiful flavor.
TASTING NOTES FROM THE CURATOR
The recipe for this Cuvee Prestige Olive Oil is one that has been in the family for over a century—a closely guarded secret. It is cold-pressed and minimally processed, allowing for its full flavor to come out.
An olive oil’s flavor is enhanced by its terroir, and this is grown in the finest growing lands in Nice, France, with the most optimal climate and a perfect combination of well-tended soil. This Nicolas Alziari olive oil is light and fruity, with notes of almonds, mangoes, and hazelnuts.
It is a truly stunning olive oil. Stunning, too, is its packaging, even. It comes in a gorgeous metal can, filled with bright colors, and a vintage design. More than its aesthetic appeal, the metal also protects the olive oil from light, which ruins quality.
PREPARATION AND PAIRINGS
This olive oil is ideal for raw vegetables, and a perfect finishing for cooked dishes. This compound of flavors is incredible when drizzled over fish, steak, soups, and salads. Whisk it into a vinaigrette, or pair it with 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.
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.