Recipes
Salade Niçoise
Tomatoes, anchovies and black olives spread across a wide platter in the colors of a Nice market, dressed at the last moment with Nicolas Alziari’s Prestige olive oil, fruity, sweet and delicate, the signature of a house founded in 1868.
Bright Lemon Vinaigrette
Lemon, mustard and a shallot need only a slow stream of Nicolas Alziari’s Pauline olive oil, green, fruity and lively, to become a creamy dressing that wakes up tender greens or steamed green beans.
Pan Bagnat
An hour under a heavy weight, and the bread has drunk in tomato, tuna and Nicolas Alziari’s César olive oil, made from Cailletier olives grown in Nice, with its notes of dried herbs, artichoke and almond.
