Forktionary

Nicoise Olive

*Olea europaea* (specific cultivar *Cailletier*) Olive & Condiment

Nicoise Olive Olive & Condiment

At a Glance

  • Category Olive & Condiment

The Forktionary Angle

"The petite jewel of the French Riviera, delivering big Mediterranean flavor."

Definition

Small, purplish-black olives from the South of France, known for their delicate, nutty, and slightly bitter flavor, often packed in brine.

Harvest Season Late Autumn to Early Winter
Pit Size Large relative to flesh
Protected Designation PDO status in France

Flavor Profile

The primary flavor notes for Nicoise Olive are:

Salty briny nutty subtly bitter herbaceous

Chef’s Secret

To enhance their flavor and reduce extreme saltiness, gently warm Nicoise olives in a little olive oil with a crushed garlic clove and a sprig of rosemary before adding to dishes or serving as an appetizer.

Best Substitutes

Kalamata olives

similar saltiness and color, but fruitier
Ratio 1:1

Ligurian olives

very similar profile
Ratio 1:1

Black cured olives

less distinct flavor
Ratio 1:1

Buying Guide

Look for unpitted for best flavor. Packed in brine or oil. Check country of origin (France is authentic).

Culinary Pairings

Tuna anchovies tomatoes green beans potatoes hard-boiled eggs garlic lemon fresh herbs

Recipes Using Nicoise Olive

A Perfect Salade Nicoise image 122
French Seasonal Easy North American

A Perfect Salade Nicoise

Experience the classic French Salade Niçoise with this vibrant and refreshing recipe! Tender potatoes and green beans, briny olives, juicy tomatoes, perfectly cooked eggs, and succulent tuna combine in a delightful dance of flavors. Elevate your taste buds with a homemade vinaigrette and finish with optional anchovies for an extra layer of savory depth. Pair with a crisp Chardonnay for the ultimate summer meal!

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Beef Tenderloin With Three Spreads image 117
Time To Make Dinner Party Main Dish Served Hot

Beef Tenderloin With Three Spreads

Elevate your dinner party with this impressive Beef Tenderloin recipe! Perfectly seasoned and roasted to juicy perfection, this recipe also works wonderfully with pork tenderloin (4-12 oz or a whole). Three gourmet spreads – horseradish mayo, black pepper-olive relish, and blue cheese-parsley crumble – take this dish to the next level. Serve with roasted potatoes, a vibrant tomato vinaigrette salad, warm crusty bread, and a glass of Merlot for an unforgettable meal.

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