Candied olive verrine 100 g vignolis

Vignolis Nyons AOP Olive Confit, 100 g jar. At our Paris 2nd arrondissement shop, open since 1951, Vignolis has long been one of our most trusted names in the condiments aisle. This sweet-savory olive confit, presented in a 100 g glass jar, is built around Nyons AOP olive pulp (65%), sugar, lemon, and ginger.

Ingredients: Nyons AOP olive pulp (65%), sugar, lemon, ginger. Available in a 100 g jar at €4.70 — for in-store pickup at our Paris location or shipped anywhere in France.

Why We Carry This at G. Detou

The Vignolis cooperative brings together around one hundred Tanche olive growers from the Nyonsais area in the Drôme Provençale, all operating under the strict Nyons AOP specifications. Three conditions define the AOP Nyons designation: the Tanche variety, the terroir of the Baronnies Provençales, and a late harvest — all of which give Nyons olives their unmistakably ripe, fruity character.

The Baronnies Provençales, in southern Drôme, make for a remarkably distinctive olive-growing region: elevations of 300 to 500 m, a temperate continental climate, and limestone soils create a microclimate that slows ripening and gives the Tanche its singular aromatic profile.

The Tanche is a moderately fleshy but oil-rich olive variety that ripens slowly, developing its characteristic deep violet-black color at full maturity. This extended ripening is what gives Nyons olives their distinctive wrinkled appearance after the late harvest.

At G. Detou, we chose Vignolis for the consistency of their sourcing: the cooperative grows, presses, and packages — keeping the supply chain short and fully traceable. The olive confit itself is a rare and inventive preparation — a sweet-savory transformation of the Nyons olive that brings to mind a chutney far more than a tapenade. Bright notes of lemon and fresh ginger shine through.

Serving Suggestions

Serve a small spoonful alongside pan-seared foie gras on toast — the sweet-savory balance cuts through the richness of the liver beautifully.

Spoon over thinly sliced cold magret de canard as a sauce-style accompaniment — a classic game-and-fruit pairing, here reimagined with olive.

On a cheeseboard featuring aged selections such as Comté, Mimolette, or Tomme de Savoie, this olive confit stands in handsomely for a fig or onion confit.

Use as a filling for homemade savory olive macarons — a modern savory pastry that playfully subverts the classic sweet macaron.

In cooking, Nyons black olives hold up well to short cooking times (up to 30 minutes of gentle simmering) without losing too much of their aroma. Beyond that, bitterness can develop — it's best to add them toward the end of cooking rather than the beginning, to preserve their signature meltingly tender texture.

A few figures on the Vignolis cooperative: each year, it processes the harvest from around one hundred member growers, farming approximately 1,500 hectares of Tanche orchards. The cooperative oversees pressing, processing, packaging, and sales under its own brands and private labels.

By the numbers, the Nyons AOP covers roughly 50 communes in southern Drôme (with a small portion in Vaucluse), producing between approximately 100 and 200 tonnes of olive oil annually depending on the year — a drop in the ocean compared to global production, which explains the scarcity and value of the product.

On pricing, this 100 g jar at €4.70 works out to roughly €47.00 per kilogram — a price point typical of French AOP products when measured against lower-cost imported alternatives.

Beyond Vignolis, G. Detou's Mediterranean olive selection also includes Kalamata olives from Greece, Castelvetrano from Sicily, Manzanilla from Andalusia, and Spanish Gordal. Each variety has its place in cooking and on the appetizer table: the Tanche is the most meltingly tender, the Kalamata the meatiest, and the Castelvetrano the sweetest and most satisfyingly crisp.

One final note on the environmental side: Tanche olive orchards play an active role in combating desertification and erosion across the Drôme Provençale, thanks to their deep root systems that are well adapted to the dry climate. These groves represent both an agricultural and a landscape heritage, shaping the character of the Baronnies for centuries.

A lesser-known fact: the Tanche variety from Nyons also yields an olive salt that chefs particularly prize — made by grinding the pits with salt and herbs. Relatively obscure outside the region, this aromatic salt is produced by a handful of local growers alongside their oils and preserved olives.

Delivery and Store

Available for in-store pickup at our Paris location (58 rue Tiquetonne, Paris 2nd arrondissement, Étienne Marcel metro station) or for delivery anywhere in France. Sealed jar: store in a cool, dry pantry. Once opened: refrigerate to limit oxidation.

On the product front, we regularly expand our fine grocery selection with new French and international brands. New arrivals come in with the seasons and our team's ongoing discoveries — don't hesitate to ask in-store about the latest additions if you enjoy exploring new finds.

Frequently Asked Questions

Sweet or savory?

Sweet-savory: 65% olive pulp + sugar + lemon + ginger. Much closer to a chutney than a tapenade. An unusual and genuinely original flavor profile.

Which cheeses does it pair with?

Aged, firm cheeses — Comté, Mimolette, Tomme de Savoie, Beaufort. On fresh or creamy cheeses, the confit would be overpowered.

Is 100 g enough?

The 100 g jar is perfectly suited to occasional use on a cheeseboard or at cocktail hour. This is a niche product, not intended for everyday use.

How long does it keep once opened?

Up to three weeks refrigerated in a tightly sealed jar. The sugar provides partial natural preservation.

Is it vegan?

Yes — entirely plant-based (olive, sugar, lemon, ginger).