Trio of Black Nyons Olives AOP

The Olives de Nyons (Tanche) AOP bear the protected designation of origin and are a specialty of Provence. They are naturally wrinkled and are pickled with their stone to preserve flavor. This trio contains one glass each

• Natural olives (without oil)
• Olives with garlic and chili
• Olives with herbs de Provence

Enjoy the wonderfully aromatic olives as an aperitif or give free rein to your creativity using them for cooking and seasoning (e.g. sauces, pizza, pasta...).

The Nyons olive is made without preservatives and must therefore be stored in an airtight container. Once the jar is opened, it can be stored in the refrigerator for 20 - 30 days. Ideally under a layer of oil.

• Natural: Black Olives de Nyons (Tanche), Water, Salt.
• Garlic and chili: Black Olives de Nyons (tanche), garlic, Nyons olive oil, chili.
• Garlic, thyme, savory and chili: Black Olives de Nyons (Tanche), garlic, thyme, savory, chili, olive oil from Nyons.

The Nyons / Vignolis cooperative 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.

Did you already know?
What is the difference between black, green and purple olives?
It is always the same fruit but at different degrees of ripeness.
The green olive is actually not yet ripe, 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 goes from dark green to pale pink to dark violet.

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.