Nyons Extra Virgin Olive Oil “Macérât” – NyonsOlive

From the Nyonsais cooperative to the Michelin-starred tables of Grignan

This exceptional olive oil is crafted by delicately macerating Nyons PDO black olives in extra virgin olive oil from the local Tanche variety. Created with meticulous attention to detail by Michelin-starred chef Julien Allano, this subtly fiery black olive infusion delights with its intensely fragrant, delicately smooth texture, and typical gourmet aromas.

Nestled in the heart of the Baronnies Provençales, winegrowers and olive growers have united their expertise in a cooperative to enhance this exceptional region. Branded under the name NyonsOlive, the products derived from the renowned Nyons Protected Designation of Origin black olives encompass a variety of olive oils, spreads, and other culinary delights, all faithfully representing their origins.

Julien Allano, an esteemed Michelin-starred chef, is dedicated to preserving the authentic flavours of his cuisine, guided by the integrity of locally sourced ingredients. He has developed a unique culinary identity centred around PDO Nyons black olive oil. A gourmet infusion boasting hints of candied black olives, truffles, and sourdough bread, he has even crafted a distinctive dessert featuring it on the menu of his restaurant in the quaint Provençal village of Grignan, Le Clair de la Plume.

How is the maceration process carried out for Nyons PDO black olives ?

Marinating the fleshy Nyons PDO black olives in locally sourced extra virgin olive oil allows them ample time to unveil their unique aromas and bask in their beneficial active ingredients. The outcome is a velvety macerate boasting a robust aroma yet nuanced flavours.

Using Nyons PDO black olive macerate in cooking ?

Produced by renowned Michelin-starred chef Julien Allano, this exceptional macerate elevates any sauce and serves as the perfect finishing flourish for your culinary creations. Its smooth and lingering flavours on the palate make it suitable for enjoyment from appetizers to desserts, and even alongside the main course.

When preparing salads, it’s important to strike the right balance and not overwhelm the dish with an excessive amount of vinegar, as it may not suit everyone’s taste preferences. On meat or fish carpaccios, it will exquisitely warm the taste buds. Added at the end of cooking as a healthy flavour enhancer, it seamlessly melds with any meat, fish, or vegetable dish, imparting its delightful essence. In desserts or pastries, it’s a gourmet pleasure to bring out the typicality of its fragrance in ever more original creations.