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  

Unpasteurised, Brine-Cured Nyons Olives. Minimum Weight 320g

£9.50
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It is a hardy varietal and not just stands up to but needs the first frosts. By December the oil harvest will be done but Maxime's table olives remain on the tree until they become flushed with anthocyanins which develop in response to cold weather and which contribute flavour to the fruit. With the first frosts the olives begin to dehydrate and develop their characteristic wrinkles which signal the best fruit.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eGrown in Provence. These olives should be stored in the fridge where they will last a month. It is common for the lids of the tubs to 'blow'; this doesn't mean that they have gone off! but is just a sign that these raw, unpasteurised olives are alive and will slowly carry on slowly fermenting and producing gas unless they are kept very cold. \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/olives-and-sottolio\" title=\"nyons olives\"\u003eRead about Maxime Correard and his incredible olives here\u003c\/a\u003e\u003c\/div\u003e"}

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