Olives have flourished in the South of France for over 2,000 years, and today there still exist fruit-bearing olive trees in this Mediterranean region of the country that are many hundreds of years old. Olives in general have a long history in traditional cuisine from southern France, but Niçoise olives in particular reflect deep-rooted culinary traditions in both their flavor and the manner in which theyre harvested.
Niçoise olives are a well-preserved culinary legacy, as they continue to be harvested using traditional methods that do not differ greatly from the way they were produced centuries ago. Because these olives are so closely linked with their place of origin, this overview of Niçoise olives uses resources from local French culinary organizations that protect the authenticity of this ancient and beloved ingredient. Further insight comes from authoritative French culinary texts, like the Dictionnaire Larousse Gastronomique (culinary encyclopedia). Niçoise olives are a representative example of local and regional agriculture, and as such, its regional French texts that best describe what defines Niçoise olives and how they are made.
What Do They Taste Like? Niçoise olives are salty and briny tasting due to the curing liquid. They also have natural sour, bitter, pungent, and oily flavors with nutty, winey, and licorice notes. The flesh is firm and the pit is large relative to the olive’s overall size.
They are integral to the Niçoise salad
Niçoise olives are best known and most often used in a renowned regional dish, the Niçoise salad, one of the more popular dishes in Nice to reach international acclaim. Though this salad has contentious origins, its esteemed as a cornerstone of Niçoise cuisine, and the locals have a very specific idea of the ingredients and methodology that goes into preparing it.
In fact, Nice has a culinary organization that enforces the authenticity of Niçoise cuisine. Known as the Cercle de la Capelina dOr, this culinary police force ensures that restaurants are serving authentic local fare that preserves Nices culinary history. On their site, they include the most authentic recipes for traditional Niçoise dishes, which have been compiled from representative cookbooks and historic home recipes. The most traditional version of the Niçoise salad calls for tomatoes, hard-boiled eggs, tuna, anchovies, basil, and the black olives of Nice. In including a recipe for a true “salade Niçoise” on the organizations official website, the Cercle de la Capelina dOr states specifically that the salad must be made with Niçoise olives. While other recipes around the world may vary slightly in their ingredients and contradict the true recipe, olives are always a must.
How are Niçoise olives made?
Niçoise olives are a variety of black olive, which means they arent harvested until theyve reached full maturity; the difference between black and green olives, essentially, is that green ones are picked before theyre fully ripe. Harvesting black olives occurs in France between January and April, and the traditional method entails shaking olives to gather them into nets spread below the trees.
After harvesting (and within 24 hours of being picked from the trees) Niçoise olives are soaked in a simple brine that consists only of water and sea salt, so as not to overpower the olives natural flavor. Theyre left to marinate in this brine for three months. Although theyre classified as black, Niçoise olives can vary in color. Most are the signature purple-hued black, but some can be closer to red or even light green. In many cases, only the darkest ones are packed in jars for distribution.
Olives Taste Like Garbage Until You Do This…
FAQ
What are Niçoise olives similar to?
What’s the best tasting olives?
What is the most tasty olive?
Are Niçoise olives pitted?
What does a niçoise olive taste like?
Niçoise olives are salty and briny tasting due to the curing liquid. They also have natural sour, bitter, pungent, and oily flavors with nutty, winey, and licorice notes. The flesh is firm and the pit is large relative to the olive’s overall size.
Which olive is healthier, black or green?
Green olives have a lot of vitamin E, but they also have a lot of sodium. People who are worried about their sodium intake should eat black olives instead. However, the servings must be limited.
Are Niçoise olives black?
Although they’re classified as black, Niçoise olives can vary in color. Most are the signature purple-hued black, but some can be closer to red or even light green. In many cases, only the darkest ones are packed in jars for distribution. What do Niçoise olives taste like?
Are Niçoise olives good?
While Niçoise olives are versatile when cooked and work well for most dishes that call for olives, the Niçoise variety is equally well-suited as an hors d’oeuvre and they’re just as good eaten by themselves.