Description
The Olive de Nîmes PDO is a green table olive from the Picholine variety.
Production Area
The production area of Olive de Nîmes PDO includes 223 municipal areas in total, of which 183 are located in the department of Gard and 40 in the department of Hérault, in the Languedoc-Roussillon region.
Production Method
The olives are harvested from September 1st, before that their colour changes into green-yellow. Only trees with an age of at least five years are allowed. Harvesting is made by hand, directly from the tree and once obtained the olives are transported in cases with a maximum weight of 20 kg. They have to be processed within four days. They undergo debittering by means of the technique of "reduced lactic acid fermentation", and then they are soaked in a solution of potassium or sodium (with a density lower than 1 032). The process must be stopped before that the solution reaches the stone. Later they are immersed in clean drinking water, where they remain for at least 36 hours, but the water must be changed at least four times. For the last phase, the olives have to be put in salt brine, with sea salt with a maximum density of 1,060.
Appearance and Flavour
Olive de Nîmes PDO is whole, without stem and rich green in colour. The pulp is crunchy and juicy, the flavour is slightly salted and the aroma is characterised by butter and hazelnut hints.
History
Despite the olive tree has been present in the Nîmes region for a long time, the consumption of table olives is rather recent. In fact, it goes back to the 18th century, when the two Piccolini Italian brothers discovered an innovative method to debitter these fruits: it was a solution with water, lime and ashes of oak and olive trees. The discovery was so important that the name of this variety of olives (Picholine), which is still used to produce the Olive de Nîmes PDO, was dedicated to them. However, the olive grove sector registered a heavy drop in the 19th century until the second after war period. Plus, the effect was even worse, due to a strong frost in 1956 which jeopardized the survival of the area's olive trees. But, fortunately, the disappearance of the Picholine olives was warded off because it was recognised of national interest and therefore transplanted in the entire area.
Gastronomy
Olive de Nîmes PDO has to be stored for a few days in its packaging liquid. It is used natural to accompany aperitifs, but also served with cheeses, in salads and in other many gastronomic recipes.
Marketing
The product is sold as Olive de Nîmes PDO.
Distinctive Features
The Olive de Nîmes PDO olives are harvested by hand, as the variety has a rather strong stem, therefore, it is not suitable for mechanic harvesting.
