Grands crus d'huile d'olive
Haute gastronomie Méditerranéenne
Nice 1868

Our Grands crus

In the early twentieth century, Nicolas Alziari realizes that to stand out from its many competitors he had to provide some of its prestigious clients of olive oils and more elaborate. Indeed, the area being planted Niçoise than a single variety, "cailletier" or "stomach", it was difficult to offer products of great diversity. This tiny olive so special that we commonly call "the small Niçoise" gives a very delicate oil. (Under " mild olive oil ).

Nicolas Alziari decided to make some of its vintages of wines quite special. It would become interested and the different techniques used in other culinary universe.

This one specifically studied the world of vinet champagne. He remarked that to assemble several varieties allowed one hand to get a finished product with exceptional taste qualities and other remarkable hand to offer customers a product virtually identical from one year to the another.

Interested in parallel to other areas (such as coffee, chocolate, tea ...), he concluded that each variety of fruit was suitable for its environment corresponding to a very particular type of soil and a climate that too specific; Alziari For Nicolas, it was not wise to plant varieties from elsewhere but to get these varieties there or they are there and where they give the best of itself.

With is in mind, he set out to campaign across Europe in search of rare varieties of olives to create these special wines. It took years and a unique know-how to produce joints that are exceptional since that day the reputation of the house.(See section: Grands crus of olive oil )