Nutritional information per 100g

⁕ Calories: 3768 kJ / 900 kCal
⁕ Fat: 99.8 g
⁕ Of which saturated fat: 15.1 g
⁕ Monounsaturated fatty acids: 77.2 g
⁕ Polyunsaturated fatty acids: 6.9 g
⁕ Carbohydrates: 0 g
⁕ Of which sugar: 0 g
⁕ Protein: 0 g
⁕ Salt: 0 g

The history of the House of Alziari begins when Nicolas Alziari bought a dilapidated oil mill in the heart of Nice. After an extensive restoration, the son of a simple washerman begins to produce high-quality olive oils.
Only Cailletier olives are available, the only variety that grows in the area. However, in order to set itself apart from its competitors, Alziari remembers a method that is also known from winemaking: the blending of different varieties to create a cuvée that combines the best properties of different flavors. And so he travels across Europe in search of varieties that harmonize well with the local, very mild Cailletier olives. Alziari has been working on the perfect blend for several years, but the effort was worth it: the name Alziari still stands for first-class olive oils with an incomparable taste.
Gradually, the business picks up speed and Nicolas' sister Pauline comes to her brother's aid and takes care of the sales from now on, while Nicolas manages the production.
After the death of the founder in 1955, his son Ludovic took over the business and Pauline's son, Jean Nègre, soon took over the sale.
Today the company is run by the descendants of Pauline's family. The name remains and so does the promise of quality.
Manufacturer: Alziari, 14 Rue Saint-François de Paule, 06300 Nice, France

When it comes to olive oil, a classic distinction is made between the following three flavor classes:

fruité vert (green fruit): is obtained from the unripe harvested olive, strong, tart to acrid in taste, which often produces a slight tickle in the back of the palate, similar to pepper. Characterized by pronounced green-vegetable notes and aromas of almonds, apples, freshly mown lawn, artichoke, fennel, green tomatoes... Goes well with raw, strong dishes and Asian dishes but also with fruity, tangy desserts.
fruité noir (black fruit): is 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 slightly. As a result, they lose their original biting olive notes in favor of stronger aromas of candied olives and undergrowth. The result is a strong, fatty and rich oil with aromas of cocoa, mushrooms, truffle, undergrowth and steamed artichoke... Best with equally rich dishes such as confit, fillet, ratatouille, aged goat cheese, mashed potatoes...
fruité mur (ripe fruit): the gentlest of the olive oils. It is obtained from olives harvested when ripe and pressed immediately after harvest. Of long-lasting and very aromatic, gentle taste with floral aromas, but also hints of banana, hazelnut, red fruits, freshly mown hay... Goes well with mild and subtle dishes such as fish and white meat, pumpkin and legumes, fresh pasta, risotto, but also with fruit salads.
If you want to taste all the flavors of the olive oil, it's best to try it with a small spoon. Put very little oil in your mouth, suck some air through your lips and move the oil back and forth in your mouth before swallowing it.