Nutritional values ​​per 100g:

⁕ Energy: 1235 kJ / 301 Kcal
⁕ Fat (g): 31
⁕ of which saturated fatty acids (g): 3.4
⁕ Carbohydrates (g): 0
⁕ of which sugar (g): 0
⁕ Protein (g): 1.8
⁕ Salt (g): 4.5

Vignolis is a cooperative from the heart of Provence. This only grows olives of the Tanche variety. These were the only olives protected by AOC. The special feature: the black, fully ripe fruits can only be harvested after the first frost in December to January. This and the immediate processing ensures the incomparable taste.

These high-quality products are still hardly known in Germany, but have had cult status in France for a long time.

Manufacturer's address: EURL Vignolis, Place Olivier de Serres, BP9 26110 Nyons, France

Did you already know?
What is the difference between black, green and purple olives?
It is always the same fruit but in different degrees of ripeness.
The green olive is actually not ripe yet, but has reached its final size. It is harvested before ripening begins. The black olive is fully ripe on the tree and the purple olives are right in between. Their color spectrum ranges from dark green to pale pink to dark purple.

The Nyons black olive is harvested quite late - between December and January - when it is at an advanced stage of ripeness. Due to the first frost at night and the cooler air during the day, it started to wrinkle and lost most of its bitter aftertaste.

After manual harvesting, it is placed in a brine with 10% salt content for 6 months according to an old tradition. This is how much time has to pass so that the salt can completely penetrate the olive and the bitter substances can be released into the brine. At the end of this ripening process, the olive is shriveled like a raisin and has a dark brown color that is reminiscent of the wool robes worn by monks (hence the name “bure de moines”).