For over 100 years, Maison Alziari has been producing olive oil in Nice.

Extra virgin olive oil, mild and fruity, flavored with natural basil extract.
Excellent with: beef carpaccio, vegetables, grilled fish, pasta, salads…

The main component is the Cailletier variety, which only grows around the Nice region and in Liguria, Italy.

These small black olives are harvested very late – often not until February – and yield one of the mildest olive oils in the world.

Olive oil is a natural juice that preserves the aroma, flavor, vitamins, and properties of the olive. It is produced by pressing the olives and can be consumed in its natural state. All olive oils in our range are 'extra vierge', i.e. they come exclusively from the first pressing of the olives and have been refined neither by high temperatures nor by chemical treatments.
Thus, they preserve their pure flavor and their naturally high content of monounsaturated fatty acids. 

Olive oil is classically divided into the following three flavor categories: 

• fruité vert (green fruit): obtained from olives harvested while unripe, it is robust, bitter to pungent in flavor, which often creates a slight tickle at the back of the palate, similar to pepper. Characterized by pronounced green, vegetal notes and aromas of almonds, apples, freshly mown grass, artichoke, fennel, green tomato … Goes well with raw, robust dishes and Asian dishes, but also with fruity, tangy desserts. 
• fruité noir (black fruit): obtained from olives that are harvested when they are just barely ripe. They are then stored for a few days until they begin to ferment very slightly. This causes them to lose their original pungent olive notes in favor of stronger aromas of candied olives and undergrowth. The result is a robust, fatty, and rich oil with aromas of cocoa, mushrooms, truffle, undergrowth, and steamed artichoke … Best suited for equally rich dishes such as confit, fillet, ratatouille, ripe goat cheese, mashed potatoes … 
• fruité mur (ripe fruit): the mildest of the olive oils. It is obtained from ripe olives that are pressed immediately after harvest. It has a long-lasting, very aromatic, mild flavor with floral aromas, but also hints of banana, hazelnut, red fruit, freshly mown hay … Goes well with mild and subtle dishes such as fish and light meat, pumpkin and legumes, fresh pasta, risotto, but also fruit salads. 

If you want to taste all the aromas of the olive oil, it is best to try it with a small spoon. Take only a very small amount of oil into your mouth, draw a little air through your lips, and move the oil back and forth in your mouth before swallowing.