Niçoise olives, so good, you can’t not eat olive ‘em!
Niçoise olives (pronounced nee-SWAHZ) come from the Cailletier olive tree. These precious little gems have huge pits in comparison to their flesh, so they yield only a small percentage of flesh (approximately 25%.) However, the flesh they do have is delicate, sweet and often tastes of hazelnuts or almonds. Authentic Niçoise olives have a set of Protected Designation of Origin (PDO) laws. If produced outside Nice, France, or if using different curing techniques than the rules allow, you might see the term “Niçoise–Coquillos” used.
One of the most classic ways to use the Niçoise olive is in a Salade Niçoise: tomatoes, canned tuna, hard-boiled eggs and vinaigrette. Although considered sacrilege by those native to Provence, you may see boiled potatoes, green beans, artichoke hearts, lettuce or (gasp!) grilled tuna or poached eggs in place of the aforementioned. If you decide to change it up, I promise not to tell.
Likewise, these olives are delicious in tapenade form. Those with a food processor or patience with a knife can simply make a fine mince of these olives with a bit of herbs and garlic. Olive tapenade is fantastic on grilled fish or as a simple spread for crackers.
Regardless of how you choose to market these very special olives, they are most definitely a hot commodity in the summertime. Zuercher offers many different varieties of the Niçoise olive. Below is a list of what is available:
- Barnier Niçoise–Coquillos – 2/5.51# bags-in-box (shelf stable)
- Barnier Pitted Niçoise–Coquillos – 2/4.41# bags-in-box (shelf stable)
Available to Pre-Order
- Barnier Fresh Authentic Niçoise – 1/11# tub
- Barnier Fresh Niçoise–Coquillos – 1/11# tub
- Barnier Fresh Pitted Niçoise–Coquillos – 1/10# tub