Tanche Olives: The Black Pearl of Provence
A Black Olive Unique to the Region of Nyons, France
Sep 3, 2008
In the heart of the Drôme Provençale lies Nyons- a paradise surrounded by fragrant lavender fields, bountiful fruit orchards and respected vineyards. The Greeks were the first to actively introduce the cultivation of olive trees to this region somewhere around the fourth century B.C.
Today there are over 230,000 Tanche olive trees bearing a yearly production of approximately 400 tons of table olives and 200 tons of oil. Combine the dry, Mediterranean climate which boasts more than 300 days of sunshine a year with an extremely rich, fertile soil and you have the perfect environmental conditions for the growing of Tanche olives unique to this region.
La perle noire or ‘the black pearl’, as Tanche olives are also called, have large pits and a thick, meaty flesh. They can be brined, dry- cured or crushed to make a delectable spread known as tapenade. Tanche olives produce some of the most refined olive oil and in fact, the oil from these olives was the first in France to be granted the A. O. C (appellation d’origine contrôlée ) certification in 1994.
The Harvest
The harvesting of Tanche olives is a labor- intensive affair carried out either by hand or with the use of hand rakes. Tanche olives are picked from November through January when they are slightly overripe and their skins are somewhat wrinkled as a result of the cooler temperatures. Once picked, they are sorted by size- the larger ones are prepared for eating and the smaller ones are pressed for their oil.
How to Prepare Table Olives
There are two methods of preparing table olives- brine curing and dry- salt curing. Brine cured olives are immersed in a solution of water and ten percent sea salt for a period of at least six months. After that time, the olives lose any trace of bitterness and acquire their typical dark brown color referred to as bure de moine or ‘monk’s frock’. Freshly picked olives can be enjoyed soon after the harvest thanks to the method of dry- salt curing. This involves pricking the olives and salting them generously. After approximately two or three days the olives excrete any bitterness and develop a truly unique flavor reminiscent of figs and hazelnuts. Whole, cured olives can be served as hors d'oeuvres with a glass of pastis or chopped up and added to a savory cake.
Tapenade
Tapenade made from Tanche olives, capers, herbes de provence and olive oil is another way to enjoy these fantastic olives. Serve tapenade with grilled chicken or fish, stir it into your mashed potatoes for a shot of zesty flavor or use it in your vinaigrettes instead of mustard. You can also spread it on toasted rounds of thinly sliced bread for a quick and easy canape.
Olive Oil
The unctuous, golden- green oil derived from Tanche olives has a characteristically smooth taste and an aroma of crisp green apples and freshly cut grass. Its relatively mild, unobtrusive flavor pairs well with almost any type of food but it is especially delicious drizzled over sun- ripe tomatoes sprinkled with a touch of fleur de sel or as a final touch in sunny dishes such as a classic ratatouille or a fragrant soupe au pistou.
Delicious and Healthy
Sweet, fruity Tanche olives are not only delicious but they are also bursting with health- promoting properties. They are high in iron, vitamin E and are an excellent source of fiber. For more information about Nyons’ Tanche olives, please visit Huile et Olives Noires de Nyons.
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