Olives Noires De Nyons, AOP 250 Grams by Saint Vincent, Rhone, France
$18.99
Regular price $15.00Olive from Domaine Saint Vincent
Olives Noires de Nyons AOP are a Protected Designation of Origin (AOP) product from the Baronnies Provençales in Southern France (around Nyons, Drôme). They are highly prized gourmet table olives recognized for their unique flavor and traditional processing method.
Country/Region: France — Drôme and nearby parts of Vaucluse / Baronnies Provençales, south-east of the Rhône Valley.
Producer: Domaine Saint Vincent (based in Vinsobres, Rhône) — known for olive products including AOP Nyons olives, olive oil, tapenades, and more.
Variety: Tanche — the traditional and almost exclusive variety used for Olives Noires de Nyons AOP. It is well adapted to the local terroir and gives the olives their distinct character.
The olives are harvested when fully ripe (typically December–January), often after the first frosts, which naturally wrinkle the skins and concentrate sugars. They are cured slowly, usually in brine (water + salt) for several months (commonly six months or more) to remove bitterness. This slow curing enhances sweetness and aromatic depth.
Aroma: Fragrant and rich, with notes of cloves, hazelnuts, forest floor, and undergrowth — a profile quite distinct from typical commercial black olives.
Flavor: Smooth, sweet and mellow rmather than sharp or overly salty; nuanced, with hints of fruit and earthy complexity.
Color Texture: Dark olives ranging from deep brown to “monk’s bure” (a dark brown shade); after curing they become fleshy and slightly wrinkled.
20% Savings
Olive from Domaine Saint Vincent
Olives Noires de Nyons AOP are a Protected Designation of Origin (AOP) product from the Baronnies Provençales in Southern France (around Nyons, Drôme). They are highly prized gourmet table olives recognized for their unique flavor and traditional processing method.
Country/Region: France — Drôme and nearby parts of Vaucluse / Baronnies Provençales, south-east of the Rhône Valley.
Producer: Domaine Saint Vincent (based in Vinsobres, Rhône) — known for olive products including AOP Nyons olives, olive oil, tapenades, and more.
Variety: Tanche — the traditional and almost exclusive variety used for Olives Noires de Nyons AOP. It is well adapted to the local terroir and gives the olives their distinct character.
The olives are harvested when fully ripe (typically December–January), often after the first frosts, which naturally wrinkle the skins and concentrate sugars. They are cured slowly, usually in brine (water + salt) for several months (commonly six months or more) to remove bitterness. This slow curing enhances sweetness and aromatic depth.
Aroma: Fragrant and rich, with notes of cloves, hazelnuts, forest floor, and undergrowth — a profile quite distinct from typical commercial black olives.
Flavor: Smooth, sweet and mellow rmather than sharp or overly salty; nuanced, with hints of fruit and earthy complexity.
Color Texture: Dark olives ranging from deep brown to “monk’s bure” (a dark brown shade); after curing they become fleshy and slightly wrinkled.
20% Savings
Olives Noires De Nyons, AOP 250 Grams by Saint Vincent, Rhone, France
$18.99
Regular price $15.00Olive from Domaine Saint Vincent
Olives Noires de Nyons AOP are a Protected Designation of Origin (AOP) product from the Baronnies Provençales in Southern France (around Nyons, Drôme). They are highly prized gourmet table olives recognized for their unique flavor and traditional processing method.
Country/Region: France — Drôme and nearby parts of Vaucluse / Baronnies Provençales, south-east of the Rhône Valley.
Producer: Domaine Saint Vincent (based in Vinsobres, Rhône) — known for olive products including AOP Nyons olives, olive oil, tapenades, and more.
Variety: Tanche — the traditional and almost exclusive variety used for Olives Noires de Nyons AOP. It is well adapted to the local terroir and gives the olives their distinct character.
The olives are harvested when fully ripe (typically December–January), often after the first frosts, which naturally wrinkle the skins and concentrate sugars. They are cured slowly, usually in brine (water + salt) for several months (commonly six months or more) to remove bitterness. This slow curing enhances sweetness and aromatic depth.
Aroma: Fragrant and rich, with notes of cloves, hazelnuts, forest floor, and undergrowth — a profile quite distinct from typical commercial black olives.
Flavor: Smooth, sweet and mellow rmather than sharp or overly salty; nuanced, with hints of fruit and earthy complexity.
Color Texture: Dark olives ranging from deep brown to “monk’s bure” (a dark brown shade); after curing they become fleshy and slightly wrinkled.
20% Savings
Olive from Domaine Saint Vincent
Olives Noires de Nyons AOP are a Protected Designation of Origin (AOP) product from the Baronnies Provençales in Southern France (around Nyons, Drôme). They are highly prized gourmet table olives recognized for their unique flavor and traditional processing method.
Country/Region: France — Drôme and nearby parts of Vaucluse / Baronnies Provençales, south-east of the Rhône Valley.
Producer: Domaine Saint Vincent (based in Vinsobres, Rhône) — known for olive products including AOP Nyons olives, olive oil, tapenades, and more.
Variety: Tanche — the traditional and almost exclusive variety used for Olives Noires de Nyons AOP. It is well adapted to the local terroir and gives the olives their distinct character.
The olives are harvested when fully ripe (typically December–January), often after the first frosts, which naturally wrinkle the skins and concentrate sugars. They are cured slowly, usually in brine (water + salt) for several months (commonly six months or more) to remove bitterness. This slow curing enhances sweetness and aromatic depth.
Aroma: Fragrant and rich, with notes of cloves, hazelnuts, forest floor, and undergrowth — a profile quite distinct from typical commercial black olives.
Flavor: Smooth, sweet and mellow rmather than sharp or overly salty; nuanced, with hints of fruit and earthy complexity.
Color Texture: Dark olives ranging from deep brown to “monk’s bure” (a dark brown shade); after curing they become fleshy and slightly wrinkled.
20% Savings