Nyons olive oil A.O.C. 70cl Vignolis

Vignolis Nyons AOP Olive Oil, 70 cl. A cornerstone reference at our Paris shop since 1951 — we keep it in stock year-round. Extra virgin olive oil AOP Nyons in a 70 cl bottle, from Vignolis, the Nyonsais cooperative — Tanche variety, ripe fruity profile.

Ingredients: extra virgin olive oil AOP Nyons, Tanche variety. Size: 70 cl, €23.30.

Why we carry this at G. Detou

The Vignolis cooperative, based in Nyons, brings together olive growers from the Baronnies provençales who cultivate the Tanche olive, the local AOP variety. The Nyons AOP specifications require the Tanche olive, a harvest date no earlier than December 20, and a production zone strictly limited to the Baronnies provençales.

Nestled at the foot of the Baronnies, the temperate continental climate and chalky soils give the Tanche olive everything it needs: a long ripening cycle, a late harvest, and a rich, ripe fruitiness on the palate.

The aromatic profile of Nyons AOP is unmistakable: ripe fruitiness, low pungency, with notes of green apple, fresh hazelnut, and almond. It is the opposite of a southern Italian oil — bolder and more peppery — and each has its rightful place in the kitchen.

At G. Detou, we chose the Vignolis cooperative for its complete traceability — every container is traceable back to its AOP Nyons harvest zone. The 70 cl format is the sweet spot: a household using it daily for seasoning will finish the bottle in about two months — the window during which the aromas are at their peak.

How to use it

Drizzle raw over salads, steamed vegetables, grilled fish, and fresh cheeses — the green apple and hazelnut aromas come through beautifully as a finishing touch.

For a spring mesclun, whisk this oil with white balsamic vinegar and a touch of Dijon mustard — an elegant vinaigrette.

For Italian-inspired raw vegetable dishes (tomato-mozzarella, zucchini carpaccio), drizzle at the very last moment: the warmth releases the volatile aromas.

Over fresh goat cheese or burrata, a few drops of oil and some fleur de sel — Nyons oil needs nothing else.

Nyons oil does not hold up well to high-heat cooking: its smoke point is around 190 °C, and its delicate aromas fade above 130 °C. Use it as a finishing oil, raw, or for gentle cooking — for frying or high-heat applications, reach for a standard, less expensive olive oil or a neutral oil such as high-oleic sunflower. This is a product that deserves respect in the kitchen, measured by the spoonful rather than poured by the ladle.

For wine pairings, Nyons oil pairs naturally with dry, mineral whites from the Rhône (Saint-Joseph blanc, Crozes-Hermitage blanc) or the Southern Rhône Valley (Côtes-du-Rhône blanc). Alongside grilled fish finished with Nyons oil, a Sancerre or Chablis also works beautifully.

A storage tip: a thin layer of olive oil on the surface of leftovers (tapenade, hummus, cooked tomato sauce) extends their shelf life by preventing oxidation. This simple protective film is what sets professional storage apart from everyday home storage.

On pricing: this 70 cl bottle at €23.30 works out to roughly €31.07/L. That is consistent with a French AOP olive oil in the ripe-fruity category — a segment where standard Italian or Spanish olive oils tend to cost less, but without the same guarantee of origin and single-variety integrity.

When cooking seasonally, Nyons oil pairs especially well with spring vegetables (asparagus, artichokes, fava beans) and summer produce (tomatoes, zucchini, eggplant, bell peppers). In winter, it shines as a finishing oil over braises and vegetable soups — its ripe, fruity aroma balances the earthiness of cold-weather storage vegetables.

For a comparative tasting of French AOP olive oils: Nyons (ripe-fruity, gentle) stands apart from Vallée des Baux oil (Bouches-du-Rhône, intense black fruitiness, fully matured olive), Nice oil (Cailletier variety, ripe-fruity with sweet almond notes), and Haute-Provence oil (Aglandau variety, green-fruity with pronounced bitterness). Each AOP has its own distinct profile and production territory.

A note on history: Tanche olive cultivation in Nyons dates back at least to the Middle Ages, but it was the catastrophic frost of 1956 that shaped the modern industry — decimating the olive groves, it forced growers to band together in cooperatives to rebuild and invest collectively. The Vignolis cooperative was born out of that local agricultural reconstruction movement.

Delivery and store

Available for free pickup at our Paris shop (58 rue Tiquetonne, Paris 2nd arrondissement) or shipped anywhere in France. Store away from light, heat, and air to preserve the aromas. Olive oil is sensitive to both light and heat: keep it in a closed cupboard, away from the oven and stovetop.

Frequently asked questions

What is the Tanche variety?

An olive variety exclusive to the Baronnies provençales (Drôme), harvested late — after December 20 — once the olive is black and wrinkled. It is the only variety permitted under the Nyons AOP designation.

What does it taste like?

Ripe-fruity with low pungency: aromas of green apple, fresh hazelnut, almond, and sometimes fresh butter. The opposite of a southern Italian oil — more peppery and assertive.

Can it be used for cooking?

It can, but it is not recommended — AOP Nyons oil is at its best used raw. For cooking, opt for a more standard, less expensive olive oil.

How should it be stored?

Eighteen to twenty-four months away from light and heat (below 20 °C). Once opened, use within six months — exposure to air causes oxidation and degrades the aromas.

Above what temperature does it break down?

The smoke point of an extra virgin olive oil is around 190 °C. Below that, it remains stable; above it, it degrades and smokes.