Olive oil is the lifeblood of Mediterranean cuisine. It is the foundation upon which our entire culinary philosophy is built. The oil we use at Nouvelle Côte is not merely an ingredient; it is a story of tradition, terroir, and craftsmanship.

We partner with a small, multi-generational family estate in the hills above Nice. Their groves contain trees that are hundreds of years old, producing a yield that is small but of extraordinary quality. The olives are hand-harvested and cold-pressed within hours to preserve their vibrant, peppery flavor.

We use this oil in almost everything we do—from finishing a crudo to emulsifying a sauce, to simply serving it alongside our house-baked sourdough. It is a taste of the Riviera, distilled into liquid gold.