Niçoise Olives

Named for the city of Nice, these mild, oval-shaped olives are very small and very dark, with a color that can vary from deep purple to black. They can be eaten plain as a nibble with an aperitif or used in salads (see Salade Niçoise, page 125-27), breads (see Provençal Fougasse, page 48-50) and even cookies (see Olive Sablés, page 12-13).

Dorie Greenspan