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About Niçoise oliveEdit
Pronounced: (Nee-swahz) The Niçoise olive comes from France, specifically the region of Nice. They represent a species of black olives which are consumed when fully ripe. The size of the Niçoise olive is rather small, they have a slightly assertive flavor, and they have a firm yet juicy flesh. Due to the fact that their size is small and the pit is rather big, there is a little flesh in 1 olive. Still, this type of olives is among the most famous French olives and they are used for various traditional specialties. These olives have around 250 calories per 100 grams and they are full of vitamins, especially the E vitamin, which is found in a quantity of 8 grams per 100 grams of Niçoise olives.
This type of olives is consumed with many herbs and spices in numerous salads, made of greens and vegetables. Even more, the Niçoise olives are used in the French cuisines as a filling or side dish for light sandwiches, made of white puffy bread and white cheese with lettuce, tomatoes and onions.
Hailing from the Provence region of France (but also grown in Italy and Morocco), this small, oval olive ranges in color from purple-brown to brown-black. Niçoise olives are cured in brine and packed in olive oil. Good specimens have a rich, nutty, mellow flavor.