A top-quality French olive oil, it’s made with cailletier olives harvested from the Alziari estate in Nice. These olives undergo a cold extraction, meaning that at no point in its production did its temperature exceed 27C. This extra virgin olive oil has an almost golden translucent color to it, with aromas of dry grass. Its flavors are classic—almond and artichoke notes are prominent.
The Nicolas Alziari Olive Oil AOP Nice is the ideal olive oil to use for salads, tomatoes, and other raw vegetables. It’s also the perfect finishing for cooked dishes, like fish and steak. You can also drizzle it over your soups for a nice extra flavor, or whisk it into vinaigrettes.
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