Pâte d'olive de Nice PDO
The PDO pâte d'olive de Nice (olive paste) comes from a region spanning 99 municipalities in the Alpes-Maritimes. The Cailletier olive variety is typical of this region and is used to produce three olive-based products: PDO huile d'olive de Nice, PDO Olive de Nice and PDO pâte d'olive de Nice, which are described below.
What does Pâte d'olive de Nice PDO taste like?
The PDO pâte d'olive de Nice (olive paste) has typical aromas of candied fruit (prunes, cherries), clafoutis, pastries, toast and dried fruit, as well as notes of aged wine, kirsch and leather. Its colour ranges from brown and wine-red to black. Its texture is uniform and creamy, without being overly rich. No flavourings are permitted. The olives
used to make the olive paste come exclusively from the Cailletier variety.
The Pâte d'olive de Nice PDO variety
In this unique geological and soil-climate context, characterised by the absence of strong winds, the Cailletier variety has, over the centuries, established itself as the dominant variety in the orchards of Nice, providing ideal conditions for the cultivation of distinctive olives. The Cailletier variety is grown in all the olive-growing municipalities within the geographical area. The tree
has an upright habit and a wide spread. Its large size sometimes gives rise to semi-forest-like stands. The tree’s natural shape is pyramidal, with long, drooping branches that are not particularly dense. The fruits hang down, often attached to the branch by a long stalk, and are generally solitary.
This variety is so intimately linked to the olive-growing landscape of Nice that the synonyms associated with it are: Petite olive de Nice, Olivier de Grasse (the name of a town near Nice) or Grassenc.
Olive harvesting for Pâte d'olive de Nice PDO
Table olives are made from Cailletier olives harvested no earlier than the onset of ripening. The olives are picked directly from the tree, or harvested using traditional beating methods or mechanical processes. Harvesting is no easy task, as the olive groves are situated on moderate to steep slopes (10 to 30 per cent) with horizontal terraces built on the slopes, laid out in ‘restanques’.
December to March
By the numbers
Specifications
Specifications – Nice Olive PDOHow to cook with Pâte d'olive de Nice PDO
The PDO pâte d'olive de Nice (olive paste) is a plain black olive paste, distinct from tapenade (which contains capers, and sometimes anchovies and herbs). As the only paste recognised under the PDO designation, "pâte d'olive de Nice" is ideal for all Mediterranean dishes, as an appetiser, or served with meat, fish, vegetables or starchy foods!
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