Nicoise olive

Niçoise Olive is a variety of small olive, originally from the Nice region in the south of France. This olive is characterized by its intense and slightly bitter flavor, with a fruity note and a firm texture, making it ideal for use in salads, especially the classic Salade Niçoise, as well as in Mediterranean dishes and appetizers.

The origin of the Niçoise olive is found in the Mediterranean basin, particularly in the Provence-Alpes-Côte d'Azur region. This area has an ideal climate for olive cultivation, which contributes to the distinctive flavor of this olive.

Regarding its properties, the Niçoise olive is rich in monounsaturated fatty acids, especially oleic acid, which help maintain cardiovascular health. In addition, it contains natural antioxidants, vitamin E, and minerals such as iron and calcium.

In Latin America, this olive may also be known by similar terms such as small black olive or simply table black olive, although its original name is the most commonly used in recipes seeking that particular flavor from the French region.