Nutritional values ​​per 100 g:

⁕ Calories: 1482 kj / 361 kcal
⁕ Fat: 37 g
⁕ Of which saturated fat: 3.97 g
⁕ Monounsaturated fatty acids: 29.05 g
⁕ Polyunsaturated fatty acids: 2.3 g
⁕ Carbohydrates: 0 g
⁕ Of which sugar: 0 g
⁕ Egg white: 2 g
⁕ Salt: 4.57 g

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

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

After the manual harvest, it is placed in a brine with 10% salt content for 6 months according to an old tradition. This is how long it takes for the salt to penetrate the olive completely and for the bitter substances to 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 monks' woolen robes (hence the name "bure de moines").

The Black Olive de Nyons AOP is the first olive in France whose name is protected.