Hailing from the Provence region of France (but also grown in Italy and Morocco), this small, oval olive ranges in color from purple-brown to brown-black. Niçoise olives are cured in brine and packed in olive oil. Good specimens have a rich, nutty, mellow flavor. See also olive.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.