Nicolas Alziari
Olive oil has been pressed in Nice by Alziari since 1868, and to this day in the city's last mill operating in the Genoese style: the olives are crushed between stones, the oil settles in cold water, and it is not filtered. Nicolas Alziari, the founder's son-in-law, was the first to treat olive oil like wine in the early 20th century, with cuvées and grands crus. The blue tin has been known since 1936 from the shop in the Rue Saint-François-de-Paule, just behind the flower market.
The olive used is the Cailletier, small, dark, and mild, the only one with the right to the Olive de Nice AOP name. From it, Alziari makes the oil with the gentle, almost sweet taste, the small olives in the jar, tapenade, aïoli, and rouille. Since the 1990s, the Piot family has run the house, now in the second generation.
