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Maxime and Raphael Correard, Provence. Nyons Olives

Maxime Correard's Tanche olive trees in the Drôme Provençale, many of which date back 100 years

Nyons olives come from Provence and the area around the city of Nyons, the most northerly region for olive growing in the world. Unusually, they are only harvested in January after a period of winter frosts.  
With the first frosts the fruits begin to dehydrate, developing characteristic wrinkles that signal the best fruit:  those with the lowest water content, and therefore the most concentrated flavour. 
Industrial olives spend 24 hours in a chemical lye solution to rid them of their bitter glucosides and are then pasteurised. Our Nyons olives spend 6 months in a 10% brine before they are ready to eat. They remain unpasteurised and are full of nutritional goodness: monounsaturated fats, vitamin E, antioxidants, polyphenols, protein, oleic acid and oleuropein. They are also bursting with umami; there are few dishes that do not improve with the addition of a few Nyons olives