Niçoise Olives

Niçoise Olives are not a variety of olives, but rather a style of prepared olives. The olives come from the same tree, "Cailletier", as do the olives used to make Liguria Olives. The Cailletier trees are grown in France around Nice.

The olives are small with a large pit and very little flesh. They are allowed to ripen on the tree to a dark colour that ranges from black brownish-purple to brownish-black.

They are cured in brine, then packed and shipped in olive oil, often with added herbs. They have a flavour that is sour, sharp and rich.

Because the olives are small and the flesh is hard to detach from the pit, they are sold unpitted.

Cailletier olives can also be used for oil.

Also called:

Liguria Olives

Agogio Olives, Atalanti Olives, Cellina di Nardò Olives, Gigas Olives, Grossane Olives, Hondroelia Olives, Itrana Olives, Kaliva Olives, Lebanese Black Olives, Liguria Olives, Lugano Olives, Moroccan Dry-Cured Olives, Niçoise Olives, Nyons Olives, Tanche Olives, Thasos Olives, Volos Olives

Black Olives, Dolce Baresana Olives, Gordal Olives, Green Olives, Kalamata Olives, Manzanilla Olives, Mission Olives, Nostraline Olives, Passalunara Olives, Pimolas, Ponentine Olives, Sourani Olives, Toscanelle Olives

Barnea Olives, Bella di Cerignola Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives

Jams, Jelly, Pickles