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Nicolas Alziari
Nicolas Alziari Petites Black Olives AOP Nice
Beautifully bitter and delicious
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
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Also called Niҫoise olives, these are beautiful and full in flavor, and are a Nicolas Alziari specialty
1 / 2
Nicolas Alziari
Nicolas Alziari Petites Black Olives AOP Nice
Beautifully bitter and delicious
Also called Niҫoise olives, these are beautiful and full in flavor, and are a Nicolas Alziari specialty
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Also known as Niҫoise olives (referencing the curing style of the Nice region), these olives have an AOP, or an Appellation d'Origine Protégée. Every harvest, they are carefully selected and placed into barrels, after which they are stored in the cellar. A master confectioner ensures the olives’ maturity for at least six months.
They have a pleasantly bitter flavor, with notes of hazelnut and almond. Their flesh to pit ratio is also low, making them an absolute delicacy.
Preparation And Pairings
Great as antipasti, pair your Nicolas Alziari Petites Olives AOP with some Parmigiano-Reggiano, and a glass of bold Merlot.
But of course, we can’t have Niҫoise olives without talking about its most famous use: in the Salade Niҫoise. This classic salad is filling, but still light, and these olives will give it even more authentic flavor.
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.
Also known as Niҫoise olives (referencing the curing style of the Nice region), these olives have an AOP, or an Appellation d'Origine Protégée. Every harvest, they are carefully selected and placed into barrels, after which they are stored in the cellar. A master confectioner ensures the olives’ maturity for at least six months.
They have a pleasantly bitter flavor, with notes of hazelnut and almond. Their flesh to pit ratio is also low, making them an absolute delicacy.
Great as antipasti, pair your Nicolas Alziari Petites Olives AOP with some Parmigiano-Reggiano, and a glass of bold Merlot.
But of course, we can’t have Niҫoise olives without talking about its most famous use: in the Salade Niҫoise. This classic salad is filling, but still light, and these olives will give it even more authentic flavor.
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.
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