Niçoise Olive

Small, dark brown to purple French olives with smooth, thin skins. They taste briny, pleasantly bitter, and fruity with a firm chew, and they keep their shape when sliced or warmed. Common in salade niçoise, tapenade, pasta, and antipasti, and sold whole with pits or pitted in brine or oil.\n\nGrown around Nice in Provence from the Cailletier cultivar, they are traditionally brine-cured and sometimes packed in oil. They feature prominently in Provençal and broader Mediterranean cooking and became widely available through preserved exports.