Huile d'olive de Nyons

Huile d'olive de Nyons is a French extra virgin olive oil produced from at least 95 % Tanche variety olives grown and pressed within a defined area of the Drôme and Vaucluse departments. Free acidity must not exceed 0,8 g per 100 g, and the peroxide value is restricted to 16 milliequivalents of oxygen peroxide per kilogramme at first marketing.

About this designation

Registered as a PDO under file number PDO-FR-0142 and assigned eAmbrosia identifier EUGI00000012925, Huile d'olive de Nyons received EU protection on 21 June 1996. The specification requires that at least 95 % of the olives used be of the Tanche variety; the remainder may come from pollinator varieties. Every stage of production, from growing the olives to processing them into oil, must take place within the defined geographical area, which comprises 53 municipalities across the Departments of Drôme and Vaucluse, situated north of Mont Ventoux in the region known as the Préalpes sèches. Trees must be at least five years old before their harvest may be used for production under the designation. The olives are harvested at an advanced stage of maturity and milled very soon thereafter; the temperature of the paste during processing is restricted to 27 °C, and no inputs other than water may be added. Free acidity, expressed in oleic acid, must be less than or equal to 0,8 g per 100 g. The peroxide value is restricted to 16 milliequivalents of oxygen peroxide per kilogramme of olive oil when first marketed. Pungency and bitterness must each rate no higher than 2 out of 10 on the International Olive Oil Council organoleptic scale. Labelling must display the name Huile d'olive de Nyons, the words appellation d'origine protégée or A.O.P., and the European Union PDO logo, all in the same field of vision on the same label.

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

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-FR-0142 (eAmbrosia identifier EUGI00000012925).
• At least 95 % of the olives used must be of the Tanche variety; the specification permits no other primary variety.
• Free acidity must not exceed 0,8 g per 100 g, and the peroxide value is capped at 16 milliequivalents of oxygen peroxide per kilogramme at first marketing.
• The production area, comprising 53 municipalities in Drôme and Vaucluse, represents the northernmost olive-growing zone in France.

Tasting notes

Drômois EVOO from Nyons area, Tanche cultivar (rare and distinctive). Light-medium fruity intensity, very gentle balanced flavor, distinctive sweet-mild profile with delicate butter and almond notes — among France's most distinctive olive oils.

HoReCa use

Premium finishing oil for Provençal cuisine; on raw vegetables and crudités; with tapenade and aïoli; Drôme regional centerpiece.

Packaging

• glass-bottle-250ml
• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L

Seasonality