Nyons black olives, 350g tray, Vignolis

Vignolis Nyons AOP Black Olives, 350 g tray. Our Paris store at 58 rue Tiquetonne keeps them in permanent stock — a house staple since 1951. These Nyons AOP black olives come in a 350 g tray, sourced from Vignolis, the cooperative of the Nyonsais region — Tanche variety, late-harvested, wrinkled, and meltingly tender.

Ingredients: Nyons AOP black olives, salt. 350 g tray format, €7.30 — available for in-store pickup in Paris or shipped anywhere in France.

Why We Carry This Product at G. Detou

Vignolis is the olive cooperative of the Nyonsais, in the Provençal Drôme: it brings together Tanche olive growers under the Nyons AOP banner. The Nyons AOP, recognized in 1994, guarantees the Tanche variety, the production zone (the Provençal Baronnies), and the late-harvest method — picking after December 20.

The Provençal Baronnies, in southern Drôme, form an atypical olive-growing terroir: altitude (1,000 to 1,600 ft), a temperate continental climate, and limestone soils — a microclimate that slows ripening and gives the Tanche its distinctive character.

The Tanche is a medium-fleshed but oil-rich olive variety that ripens slowly and develops a characteristic deep violet-black color at full maturity. This is what gives Nyons olives their wrinkled appearance after late harvesting.

At G. Detou, we chose Vignolis for the integrity of its sourcing: the cooperative grows, presses, and packages — keeping the supply chain short and fully traceable. The open tray format is designed for serving at the table as an apéritif accompaniment or as a direct side. Late-harvested Tanche olives, naturally wrinkled, have a characteristically melt-in-the-mouth texture.

Serving Suggestions

Serve straight from the tray as an apéritif — this is the simplest and most authentic way to enjoy the Tanche olive.

For a traditional salade niçoise, add about twenty olives per person — alongside anchovies, hard-boiled egg, green beans, and tomato.

For a Provençal chicken with olives, braise the chicken with tomato, onion, and 200 g of Nyons olives added toward the end of cooking — a classic Mediterranean pairing.

For homemade focaccia, press pitted olives halved lengthwise into the dough before baking — for straightforward Mediterranean flavor.

A tip for storing opened olives: once the tray is open, pour a thin drizzle of olive oil over the surface to seal off contact with the air. This is the trick from traditional Mediterranean kitchens, and it keeps the olives fresh for a week to ten days in the refrigerator.

G. Detou's Mediterranean apéritif section offers several complementary ranges: the Vignolis label for Nyons AOP products (olives, spreads, oil), Italian brands featuring Kalamata and Castelvetrano olives, and Spanish brands for Manzanilla and Gordal. Each variety has its own culinary role.

A bit of history: olives have been cultivated in Nyons and the Provençal Baronnies since antiquity — evidence of olive growing in the region dates back to the Gallo-Roman era. It is one of the oldest olive-growing areas in France still in active production.

On price per kilogram: this 350 g tray at €7.30 works out to approximately €20.86/kg, a fine-grocery price point in keeping with a French AOP and its rigorous specifications.

Beyond Vignolis products, G. Detou's Mediterranean olive section also carries Kalamata olives (Greece), Castelvetrano (Sicily), Manzanilla (Andalusia), and Spanish Gordal. Each variety has its specific use in cooking and as an apéritif: the Tanche remains the most tender, the Kalamata the meatiest, the Castelvetrano the mildest and crispest.

In classic Provençal recipes, the Nyons olive appears in broufado (Provençal beef stew), slow-braised daube provençale, Provençal chicken, and of course salade niçoise. All of these dishes share a long cooking time in which the Tanche's tender flesh absorbs the cooking juices while holding its characteristic shape.

For food and wine tourism enthusiasts, Nyons is a classic stop between Provence and the Drôme: visits to oil mills, tastings of tapenade and olive paste, Sunday Provençal markets. The region has been cultivating food tourism for decades, with a well-established reputation for culinary know-how.

Delivery and Store

Pick up in our Paris store at 58 rue Tiquetonne (Étienne Marcel metro, 2nd arrondissement), or order for delivery anywhere in France. Store in a cool, dry place away from direct light.

The spirit of G. Detou can be summed up simply: taking time with each customer, giving honest recommendations, and never overselling. It is the opposite of mass retail — and that is why our regulars keep coming back year after year, sometimes across several generations of the same family.

Frequently Asked Questions

What is the Nyons AOP?

A protected designation of origin recognized in 1994, guaranteeing the Tanche variety, the Provençal Baronnies production zone (Drôme), and late harvesting after December 20.

Why are they wrinkled?

Late harvesting — by the time the olive is picked, it has lost much of its water and concentrated its sugars. This is the visual and flavor signature of the Nyons olive, setting it apart from fleshier varieties like the Kalamata.

Pitted or unpitted?

Unpitted, as Nyons tradition requires. The flesh clings to the pit, and working it off with your teeth is part of the tasting experience.

How long do they keep once opened?

Up to one week refrigerated, ideally kept in their original brine or covered with a drizzle of olive oil.

How do they differ from Greek black olives?

Nyons olives are milder, less salty, and more tender than Greek Kalamata. The flavor profile is rounder, less acidic, and more subtle on the palate.