Black olives from Nyons AOP - 70g

The Nyons black olive is picked when fully ripe, slightly wrinkled by the first cold weather and the dryness of the air.

At this stage of maturity, the natural bitterness of the olive has considerably reduced, and is eliminated by ancestral natural processes: immersion in a 10% fine salt brine for a minimum of 6 months.

Then through the effect of osmosis, the salt penetrates into the olive and the bitterness dissipates in the salt water, the coloring matter is partially extracted.

The Nyons olive offered to consumers therefore has a dark brown color, called “monk bure”.