Niçoise Olive - Glossary Term

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A tiny French olive with color that ranges from purple-brown to brown black and a soft meat that provides a somewhat tart to nutty flavor. As a smaller variety of olive containing little flesh, it is one that is brine cured, often with herbs and stems still attached. Nicoise olives are commonly used to complement foods, particularly salads such as Salade Nicoise, which contains sliced pieces of the olive.