The Olive from Nyons (AOC)
 The Olive from Nyons, a black olive of the "Tanche" variety, draws its originality from what is an exceptional type of land, further enhanced by the know-how of the men here, which goes back to time immemorial. The olives are picked in December, when the olive, by then completely ripe, has begun to shrivel slightly under the effect of the cold weather. After having been hand-picked, calibrated and sorted, the biggest sized olives only are set aside to become table olives. They are then immersed into brine (a mixture of water and 10% of sea salt) so as to lose the natural bitterness in their taste. They must be kept in brine for a period of at least 6 months before they can be eaten. The olive from Nyons, guaranteed by AOC, is what we call here the ‘colour of a monk’s frock’ and will be the star attraction of any apéritif you organise.
It is available all year round and is presented either in its brine (which will enable it to keep), or drained (in which case it must be enjoyed rapidly) or as a tapenade (olive jam) and olive cream.
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Oil from Nyons (AOC)
A true fruit juice, the olive oil from the Domaine Rocheville is a natural product highly rated by all connoisseurs. During the harvesting of the olives, the smaller fruits are taking on a daily basis to the mill where they are washed and crushed. The paste that is obtained from this process is then pressed cold so as to extract its oil from it. It takes approximately 5 kg of Tanches olives to obtain 1 kg of oil.
Aromatic, subtly fruity, with a smell reminiscent of green apples and tasting of nuts, the Olive Oil of the Domaine Rocheville, guaranteed by the AOC is a true ‘Grand Cru’ which marries itself perfectly with salads, crudities, fresh summer vegetable gratins, fish in papillotes...
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Healthy and delicious…
The Olive Oil from Nyons, quality virgin extra is extremely healthy. Its beneficial effects on the heart and the gall bladder are recognised and acknowledged by Doctors. For once we can truly enjoy eating something which is also healthy. |
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2004