A flagship product of the Gard region with a dual appellation, the olive is omnipresent on our tables. Every occasion is a good one to taste it. To find out more about this little fruit that makes our taste buds tingle, Julie Carou, Quality and Communication Manager of the Syndicate of the 2 Protected Designations of Origin, the Olive of Nîmes and the Olive Oil of Nîmes, reveals all its secrets to us.
When was the Syndicat AOP Olive de Nîmes and Huile d'Olive de Nîmes created and what are its missions?
The Union was created in 1996, it was initially called the Union of Olive Growers of Gard.
1997, two files were submitted to the National Institute of Origin and Quality for a
recognition in AOC.
It is thanks to the tenacity of a handful of olive growers that the first AOC olive oil from Languedoc-Roussillon was obtained in 2004: Huile d'Olive de Nîmes, followed in 1 by Olive de Nîmes. The name of the
The union then evolved into the Nîmes AOP Olive and Olive Oil Union.
The work continued with the recognition of the 2 Appellations by the European Union. Thus
Nîmes Olive Oil obtained its AOP in February 2007 and Nîmes Olive in November 2010
The Union's missions include:
- monitoring of producers and plots identified in the appellation, monitoring of traceability and
volumes placed on the market
- the promotion and development of the notoriety of AOPs. Through advertising, the organization of
demonstration or participation in public events…
Can you tell us more about Picholine?
This is the main variety of these AOPs! Picholine has a beautiful green color. It is fleshy
and known for its irresistible crunch and its aromas of butter and hazelnut. This practice gradually became widespread in the region. Families "debittered" the olives by the fire. The Nîmes olive is only harvested by hand so as not to damage the fruit, from mid-September.
Its name comes from a preparation called “A la picholine” developed by the Picholini brothers (or
Piccolini) of Italian origin in the 18th century.
Settled in the Gard near Collias, they thought it was possible to consume green olives without
wait for them to ripen. They then designed a confectionery process, in order to be able
consume green olives after having "debittered" them. This consisted of preserving the olives in a mixture of wood ash, water and brine with herbs, for better preservation of the fruit. It proved particularly suitable for the Collias plan, a fine-sized olive, which then took the name of Picholine. This practice gradually became widespread in the region. Families "debittered" the olives by the fire.
What are the characteristics of Nîmes Olive Oil?
Marked by the predominance of the Picholine variety, Nîmes olive oil is distinguished by its
character and the power of its aromas of greenery and fruit. All combined with a bitterness, a
a real flavor enhancer, and a tang that gives it freshness.
Oil olives can be harvested from 10% of the olives turning. Bitterness and pungency
are positive attributes in olive oil. They are particularly sought after because they demonstrate the indisputable presence of antioxidant polyphenols (including oleuropein) which are so beneficial for health.
It is the know-how of the producers that ensures the right balance between the fruity notes, the ardor and
bitterness.
The Olive and Olive Oil of Nîmes, their terroir, the know-how, the culture and the heritage which is theirs
partners helped to assert, in 2012, national recognition as a Remarkable Site of
Taste. Followed in 2020 by the recognition of Intangible Cultural Heritage of France awarded
by the Ministry of Culture.
Where can we find all these great products?
There is no better way to discover the authentic know-how of producers than to go and meet them directly! Find the complete list on aoc-olive-nimes.fr.
Many thanks to Julie Carou for agreeing to answer our questions. To learn more about the AOP Olive de Nîmes and the Olive Oil of Nîmes, visit the union website.
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