niçoise olive

Pronunciation: [nee-SWAHZ]

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.

Next Up

Olive Oil 101

You’ve probably heard that olive oil is good for you, but do you know why? And since oils are source of fat, can they be part of a healthy diet? Here’s the skinny on this fabulous oil and tips on how to enjoy it even if you’re watching your weight.

Winning Olive Recipe

A hearty egg-and-cheese pie from an Oregon reader came out on top in our olive-themed contest.

The Health Benefits of Olive Oil

This indispensable ingredient adds more than just flavor to your favorite meals.

Order This, Not That: Olive Garden

Learn what to order when eating at Olive Garden.

Spotlight Recipe: Marinated Feta & Olive Skewers

In this tasty appetizer, the Greek cheese gets an unusual twist -- it's marinated in a zesty orange juice blend before pairing up with its natural soul mate, the olive, cucumber and a bit of mint.

Pasta With Olive-Caper Sauce — Meatless Monday

Dress up tomato sauce with capers, olives and mozzarella using Food Network's easy recipe for Bucatini With Olive-Caper Sauce, a go-to Meatless Monday dinner.

Olive Oil 101: Everything You Need to Know

Learn the best ways to shop for, store and coo

Is Your Italian Olive Oil the Real Deal?

A smartphone app that tells you whether that olive oil (or balsamic vinegar or buffalo mozzarella) is really from Italy? Yes, it exists.