Niçoise

Niçoise olives, also known as Cailletier olives, are a popular olive variety that originated in the region of Nice, France. They are named after the city of Nice and are closely associated with Provençal cuisine.
Niçoise olives are small to medium-sized olives with a rounded shape. They are typically harvested when fully ripe and have turned dark brown or black. These olives have a firm texture and are known for their distinct flavor, which is described as rich, nutty, and slightly sweet with a hint of bitterness.
In Provençal cuisine, Niçoise olives are a key ingredient in the famous Salade Niçoise, a traditional salad that typically includes tomatoes, green beans, hard-boiled eggs, anchovies, and, of course, Niçoise olives. The olives are also used in tapenades, sauces, and as a garnish or flavoring in different Mediterranean dishes.
The Niçoise olive tree is well adapted to the Mediterranean climate and thrives in the rocky and sun-drenched landscapes of the French Riviera. The olives are traditionally harvested by hand, and the production process often involves brine curing or dry salt curing to preserve their unique flavor and texture.