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

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

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

These small black olives are harvested very late – often not until February – and produce 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 olives and can be consumed in its natural state. All olive oils in our range are 'extra virgin', meaning they come exclusively from the first pressing of the olives and have not been refined by high temperatures or chemical treatments.
This way they retain their pure taste and their naturally high content of monounsaturated fatty acids, which offer many health benefits.

Olive oil is traditionally divided into the following three taste classes:

• Green fruit : Made from unripe olives, it has a strong, tart to pungent flavor that often produces a slight tingling sensation in the back of the palate, similar to pepper. It is characterized by pronounced green-vegetable notes and aromas of almonds, apples, freshly mown grass, artichokes, fennel, and green tomatoes. It pairs well with raw, hearty dishes and Asian dishes, as well as fruity, tangy desserts.
• Black Fruit : Obtained from olives harvested just before they reach ripeness. They are then aged for a few days until they begin to ferment 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 rich, rich, and luscious oil with aromas of cocoa, mushrooms, truffles, undergrowth, and stewed artichokes. It pairs best with equally rich dishes such as confit, fillet, ratatouille, mature goat cheese, and mashed potatoes.
• Fruité Mur (ripe fruit): the smoothest of olive oils. It is obtained from ripe olives that are pressed immediately after harvesting. It has a long and very aromatic flavor, with floral aromas, but also hints of banana, hazelnut, red fruits, freshly mown hay... It pairs well with mild and subtle dishes such as fish and white meats, pumpkin and pulses, fresh pasta, risotto, and even fruit salads.

If you want to fully appreciate the flavors of olive oil, the best way to taste it is with a small spoon. Place just a tiny amount of oil in your mouth, suck in some air through your lips, and swish the oil around in your mouth before swallowing.