Niçoise Olives/Olives de la région de Nice 
As their name indicates, Niçoise olives originate from the Provençal region of Nice. Twice a year, men and women gather under the olive trees, where ladders are raised and fruits are handpicked. After a hard day's work, friends often share a bowl of Niçoise olives accompanied by a glass of Pastis as they watch the sun go down in the timeless moments preceding dinner. Olives are essential to Provence -- that is why we drew the contour of a Niçoise olive to represent the life in Provence logo.
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(Serves 6)
· 3 tablespoons Life in Provence™ Extra-Virgin Olive Oil · 1 ½ pound yellow onions, peeled and sliced thinly · 3 garlic cloves, peeled and sliced· 1 14-ounce can chopped tomatoes 1 tea spoon dried Herbes de Provence · 1 10-ounce packaged pizza crust · 6 tablespoons Life in Provence™ Tapenade (Black Olive Spread) · 8 anchovy fillets, halved lengthwise ·½ jar Life in Provence™ Niçoise Olives, drained · Salt and pepper to tastePreheat oven to 375 degrees. Heat the oil in a large saucepan and add the onions, the garlic and the tomatoes. Cover and simmer over low heat until the onions are soft, about 20 min (stir occasionally so that they don’t stick). Stir in the Herbes de Provence and place the mixture in a sieve to drain the excess liquid. Roll out pizza dough per package instructions. Spread the Tapenade over the pizza dough and spread the onion mixture on top. Arrange the anchovies in a lattice over the pizza, and then drizzle a little olive oil over the anchovies. Bake in the oven for about 10 minutes. Arrange the olives over the pizza. Serve hot. Niçoise Olives are also ideal served in a bowl at cocktail hour.
Ingredients: Olives, water, salt, citric acid. Origin of the product: The olives are hand
picked in the area of Nice (departement des Alpes Maritimes, France)
and come from a typical variety of olive tree that is called “Le
Calletier”. There are several
producers for the raw olives, all of them are local farmers. Net Weight: 125G
(4.5 OZ).
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Ingredients
