Nyons black olives, 210g jar, Vignolis

Vignolis Nyons AOP Black Olives, 210 g jar. We've carried this one since we first opened the shop in 1951 — on rue Tiquetonne in the 2nd arrondissement. Nyons AOP black olives in a 210 g jar (size over 14 mm), preserved in water and salt — for everyday use in the kitchen.

Ingredients: Nyons AOP black olives, water, salt. 210 g jar, €6.00 — available for in-store pickup at our Paris location or shipped anywhere in France.

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 designation requires the Tanche variety, the Baronnies terroir in the Drôme provençale, and a late harvest that produces the characteristic wrinkled black olive profile.

The Nyons terroir stands apart thanks to its elevation (up to 1,640 ft) and its continental exposure: the Tanche ripens more slowly and over a longer period than varieties grown along the Mediterranean coast.

Grown exclusively in the Baronnies provençales, the Tanche is a dual-purpose olive variety: it can be pressed for oil or cured as a table olive. Its wrinkled skin comes from the olive naturally dehydrating on the tree late in the season.

We've stocked Vignolis in our olive section for a long time — we appreciate the cooperative's commitment and their rigorous adherence to the AOP specifications. The water-and-salt brine (no vinegary pickling liquid) better preserves the meltingly tender flesh of the Tanche olive. Size over 14 mm — these are genuinely substantial olives.

Serving Suggestions

For a classic pissaladière from Nice, pit the olives and arrange them in a crosshatch pattern over a base of slow-cooked onions and anchovies — a true Niçoise recipe.

For a savory cake (olives, ham, cheese), slice the olives into rounds and fold them into the batter — they add richness and depth of flavor.

For an open-faced tapenade tartine, hand-chop the pitted olives with garlic, capers, and olive oil — a quick homemade black tapenade.

For a simple apéritif, drain the olives from their brine, pat dry, and serve with a drizzle of Nyons olive oil.

Wine pairings for Nyons black olives: a dry Provençal rosé (Bandol, Coteaux d'Aix), a light red from the Southern Rhône (Côtes du Rhône Villages), or a structured tannic red (Gigondas, Vacqueyras) if serving alongside red meat or game.

A word on price: French AOP olives (Nyons, Lucques de Languedoc, Tanche de Provence) cost more per pound than imported olives. That's the price of full traceability, local production, and the AOP specifications that govern every step from orchard to jar.

Tanche olive cultivation nearly disappeared in the 1960s following the historic freeze of 1956, then was revived by the Nyons cooperative growers. It was that story of resilience that led to the AOP designation in 1994 — the first ever awarded in French olive growing.

On pricing: at €6.00 for a 210 g jar (€28.57/kg), you're paying the going rate for a French AOP olive, comparable to Lucques olives from Languedoc or Nice AOP olives.

For storing leftovers: Nyons black olives freeze very well (pitted, in an airtight container). Thaw in the refrigerator for 24 hours before use — the texture holds fine for slow-cooked dishes, though it's less ideal for serving at the apéritif table.

For fans of savory baking, Nyons olives work beautifully in savory cakes, Provençal fougasses, pissaladières, and Mediterranean vegetable tarts. Their gentle, mellow flavor pairs well with fresh cheeses (goat cheese, mozzarella) without overpowering the finished dish.

A useful tidbit: the large Tanche variety from Nyons also yields an olive salt that chefs love (the pits ground with salt and herbs). It's a lesser-known use, but one that some local producers have embraced — selling this flavored salt alongside their oils and preserved olives.

Delivery and Store

In-store pickup available at our Paris shop, 58 rue Tiquetonne (Paris 2nd arrondissement), or shipped anywhere in metropolitan France. Store the sealed jar in a cool, dry cupboard; once opened, keep refrigerated.

For visitors passing through Paris: G. Detou is steps from the Étienne Marcel metro station (line 4) and the Sentier metro station (line 3). We're in the historic Les Halles neighborhood, right next to rue Montorgueil — a classic Parisian food lover's corner for anyone discovering the city.

Frequently Asked Questions

Is 14 mm a large size?

Yes — it's a good size for a Nyons olive. Anything over 14 mm is considered large caliber. The bigger the olive, the more generous the flesh around the pit.

What's in the brine?

Water and salt — no vinegary pickling liquid. This better preserves the meltingly tender flesh that makes the Tanche so distinctive.

How long will they keep once opened?

Up to one week in the refrigerator, stored in the original jar and kept submerged in their liquid. Beyond that, the flesh begins to deteriorate.

Organic or conventional?

Conventional, under the Nyons AOP designation. The Vignolis cooperative does offer an organic range on certain products — but this is not guaranteed for this particular jar.

Is the Nyons origin guaranteed?

Yes, Nyons AOP — 100% Tanche olives grown in the Baronnies provençales. Full traceability through the cooperative.