Cailletier olives from the Cote d’Azur, also known as Niçoise olives, are small beige to dark brown olives that are popularly used in that classic dish Salade Niçoise.
Cailletier olives have a rich flavour, yet are also quite sharp. Alziari pack them in brine with thyme and bay, adding subtle herbal notes. Serve with cheese and cold meats, use for pizzas or pissalidiere or simply as table olives with aperitifs.
Nicolas Alziari began producing olive oil in Nice in 1868. In the 1980s, his descendants grew the Alziari business by offering other produce from Nice – like herbs, olives and homemade syrups. Today, the Nicolas Alziari company gives you the taste of Provence in your own kitchen with their range of local and family-made specialities.
Ingredients: olives, water, salt, thyme, bay. Keep refrigerated after opening.
Allergy advice: Packed in a production facility that handles nuts.
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