Black niçoise-style olives

Niçoise-style black olives are a type of small, dark olive originating from the Provence region in the south of France. These olives are characterized by their intense, slightly bitter and smoky flavor, with a firm and meaty texture, making them ideal for complementing salads, Mediterranean dishes, and especially the traditional Salade Niçoise.

Their name comes from the city of Nice (Niçoise in French), where these olives have been cultivated and used in local cuisine for centuries. In gastronomy, they are valued for adding a deep and savory touch that balances fresh ingredients like tomato, anchovy, and hard-boiled egg.

Regarding their nutritional properties, Niçoise-style black olives are rich in monounsaturated fatty acids, especially oleic acid, which contributes to cardiovascular health. Additionally, they contain antioxidants, vitamins E and A, and minerals such as iron and calcium, making them a healthy and flavorful ingredient for various preparations.

In different Latin American countries, black olives may have various names. Some common synonyms for black olives, though not always specific to the Niçoise style, include: ripe black olives, table black olives, or simply black olives. However, for recipes that require this specific style, it is recommended to look for olives labeled as "Niçoise" or, failing that, small black olives with an intense and slightly bitter flavor.