Nutritional values per 100 g:

⁕ Calories: 1482 Kj / 361 Kcal
⁕ Fat: 37 g
⁕ Of which saturates: 3.97 g
⁕ Monounsaturated fatty acids: 29.05 g
⁕ Polyunsaturated fatty acids: 2.3 g
⁕ Carbohydrates: 0 g
⁕ Of which sugars: 0 g
⁕ Protein: 2 g
⁕ Salt: 4.57 g

Vignolis is a cooperative from the heart of Provence. It grows exclusively Tanche olives. These are the only olives protected by an AOC. Their special feature: the fully ripe black fruit may only be harvested after the first frost, from December to January. This, along with immediate processing, ensures their incomparable taste.

These high-quality products are still little known in Germany, but have long enjoyed cult status in France.

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

The black Nyons olive is harvested quite late – between December and January – at an advanced stage of ripeness. Due to the first night frost and the cooler daytime air, it has already developed its first wrinkles and largely lost its bitter aftertaste.

After manual harvesting, it is placed in a brine with a 10% salt content for 6 months, according to an old tradition. This much time must 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 dark brown in color, reminiscent of the monks' wool tunics (hence the name “bure de moines”).

The black Nyons olive AOP is the first olive in France whose name is protected by designation of origin.