Nicolas Alziari began producing olive oil in Nice in 1868. For 140 years, Alziari have been producing fine French olive oil, expertly blending olives from different terroirs to get the best flavour.
Alziari are one of the few European olive oil producers to champion the ‘Genoese’ method of cold extraction. The freshly picked olives are slowly ground for 2-3 hours to release the oils into a stone basin. The basin is then filled with cold water, and left until the fresh oil floats to the top. It’s collected immediately, and decanted straight into tins and bottles.