Nutritional information per 100 g

⁕ Calories: 3768 kJ / 900 kcal
⁕ Fat: 99.8 g
⁕ Of which saturates: 15.1 g
⁕ Monounsaturated fatty acids: 77.2 g
⁕ Polyunsaturated fatty acids: 6.9 g
⁕ Carbohydrate: 0 g
⁕ Of which sugars: 0 g
⁕ Protein: 0 g
⁕ Salt: 0 g

The history of the House of Alziari begins with the purchase of a dilapidated oil mill in the heart of Nice by Nicolas Alziari. After an extensive restoration, the son of a simple laundryman begins producing high-quality olive oils.
He has only the Cailletier olive at his disposal, the only variety grown in the area. But to set himself apart from his competitors, Alziari comes up with a method also known in winemaking: blending different varieties to produce a cuvée that combines the best characteristics of different flavors. And so he travels across Europe in search of varieties that harmonize well with the local, very mild Cailletier olives. For several years, Alziari works on creating the perfect blend, but his efforts pay off: to this day, the Alziari name stands for first-class olive oils with an incomparable taste.
Gradually, the business gains momentum, and Nicolas’ sister Pauline comes to her brother’s aid, taking charge of sales from then on, while Nicolas manages production.
After the founder’s death in 1955, his son Ludovic takes over the business, and soon sales are also taken over by Pauline’s son, Jean Nègre.
Today, the company is run by the descendants of Pauline’s family. The name remains, as does the promise of quality.
Manufacturer: Alziari, 14 Rue Saint-François de Paule, 06300 Nice, France

Olive oil is traditionally divided into the following three flavor categories:

fruité vert (green fruit): made from olives harvested before they ripen, it has a robust, tart to pungent flavor that often causes a slight tingling sensation at the back of the palate, similar to pepper. It is characterized by pronounced green, vegetal notes and aromas of almonds, apples, freshly mown grass, artichoke, fennel, and green tomatoes… Pairs well with raw, robust dishes and Asian cuisine, as well as fruity, zesty desserts.
fruité noir (black fruit): made from olives harvested just as they reach ripeness. They are then stored for a few days until they begin to ferment very slightly. This causes them to lose their original pungent olive notes in favor of stronger aromas of candied olives and undergrowth. The result is a robust, rich, and full-bodied oil with aromas of cocoa, mushrooms, truffle, undergrowth, and steamed artichoke… Best suited to equally rich dishes such as confit, fillet, ratatouille, ripe goat cheese, and mashed potatoes…
fruité mur (ripe fruit): the mildest of all olive oils. It is made from ripe olives that are pressed immediately after harvest. It has a long-lasting, highly aromatic, and mild flavor with floral aromas, as well as hints of banana, hazelnut, red fruit, and freshly mown hay… Pairs well with mild and subtle dishes such as fish and white meat, pumpkin and legumes, fresh pasta, and risotto, as well as fruit salads.
If you want to savor all the flavors of the olive oil, it is best to taste it with a small spoon. Take only a very small amount of oil into your mouth, draw a little air through your lips, and move the oil back and forth in your mouth before swallowing.