Description
The Huile d'Olive de Nyons PDO is extra-virgin olive oil obtained from olives from the Tanche type coming from olive trees cultivated on grounds suitable for this type of growing.
Production Area
The production area of Huile d'Olive de Nyons PDO covers some municipal areas of the department of Drôme and Vaucluse, in the regions of Rhone-Alps and Provence-Alpes-Azur.
Production Method
The harvesting of the olives must be made only directly from the tree and takes place in November and December. The smallest olives are selected and dedicated to the production of oil. First, the olives undergo pulverizing and malaxation. Then, traditional methods are used for pressing or centrifuging of the paste to extract the oil. The process is cold made by mechanical or physical methods at a maximum temperature of 30°C to separate the oils before the first pressing; avoiding that heat could change the organoleptic values of the final product.
Appearance and Flavour
The Huile d'Olive de Nyons PDO is characterised by a velvety consistency, it is gold yellow in colour and has a delicate scent. The typical flavours are hazelnut, almond and cut hay.
History
Olive growing in the production area of Huile d'Olive de Nyons PDO goes back to ancient times and was maintained until the beginning of the 20th century. Its slow down, which was due above all to the competition with the oil of seeds, made it a complementary cultivation. To avoid its disappearance, after the strong frosts of 1956, the producers have managed to conserve the heritage represented from this growing. The traditional production of Huile d'Olive de Nyons PDO has been maintained thanks to the skills and tenacity of producers.
Gastronomy
The olive oil is a non-durable food which needs a right conservation to maintain its organoleptic features. So, it must be conserved in fresh rooms protected from light, at a temperature between 14°C and 18°C, far from heat sources and from products releasing odours. In addition, it must be consumed within four-six months from pressing to taste it in the period when its flavour is at the top. It is suggested to consume Huile d'Olive de Nyons PDO when raw to appreciate better its scents and fruity flavour. A low-temperature cooking is suggested to maintain all the olive oil features when preparing warm dishes. Huile d'Olive de Nyons PDO is used to season the famous Nice salad with rice, tuna, tomatoes, eggs and olives.
Marketing
The product is sold only as Huile d'Olive de Nyons PDO. It is marketed packed in glass or metal sheet containers.
Distinctive Features
The unique and quality characteristic that distinguish Huile d'Olive de Nyons PDO are due to the Tanche type olives used for its production which are typical of the region and ideal for this type of climate.
