Huile d'olive de Nîmes

Huile d'olive de Nîmes is a French extra virgin olive oil produced in a defined area of Gard and the eastern part of Hérault. Olives of the Picholine variety must represent at least 70 % of the mass of olives used. The oil is green in colour, sometimes with yellow reflections, and is characterised by plant and vegetable aromas.

About this designation

Huile d'olive de Nîmes holds PDO status, registered under file number PDO-FR-0441 and identified in the EU register as EUGI00000013677, with EU protection dating from 18 November 2004. The production area covers 223 municipalities — 183 in the Department of Gard and 40 in the Department of Hérault — bounded to the east by the River Rhône, to the south by the Camargue region, and to the north by a climatic line corresponding to the limit of Picholine cultivation. The Causses, the mountains of the Cévennes and the Camargue are excluded. Olives of the Picholine variety must represent at least 70 % of the mass of olives used. All operations related to production of the raw material and its processing must be undertaken within the defined geographical area. The free acidity content, expressed as oleic acid, must not exceed 0,8 g per 100 g of oil. The peroxide value must be equal to or below 16 milliequivalents of oxygen peroxide per kilogramme of olive oil when first marketed. Bitterness and pungency each vary between 1,5 and 4,5 out of 10 according to the organoleptic scale of the International Olive Oil Council. Labels must carry the name 'Huile d'olive de Nîmes', the words 'appellation d'origine protégée', and the European Union PDO logo, all in the same field of vision on the same label. The applicant group is the Syndicat des AOP Olive et Huile d'Olive de Nîmes, based in Nîmes.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 18 November 2004 under file number PDO-FR-0441 (EU register identifier EUGI00000013677).
• Olives of the Picholine variety must represent at least 70 % of the mass of olives used; the specification permits no other variety to predominate.
• The production area covers exactly 223 municipalities — 183 in Gard and 40 in Hérault — excluding the Causses, the Cévennes mountains and the Camargue.
• Free acidity must not exceed 0,8 g per 100 g and the peroxide value must not exceed 16 milliequivalents of oxygen peroxide per kilogramme at first marketing.

Tasting notes

Languedoc-Gard EVOO from Nîmes area, Picholine cultivar predominant. Medium fruity intensity, balanced bitter-pungent profile, characteristic notes of fresh almond, artichoke, green herbs.

HoReCa use

Languedoc cuisine, Mediterranean fish preparations, drizzled on roasted vegetables.

Packaging

• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L

Seasonality