Nicolas Alziari Olive Oil & Cilantro Shrimp Recipe 
*Note: This post was created prior to me becoming a full-time vegan.
Several years ago, at a Williams-Sonoma store, I tasted this extra virgin olive oil that haunted me for years to come. It was so delicious and buttery, with an exquisite flavor that I’ve never tasted before, or since. It was rather expensive and I could not afford it at the time. When I eventually went back to get some, they no longer carried it and nobody knew the name of the brand I was talking about. I was heartbroken. Over time, I searched high and low, only remembering the basics of what the can looked like, and after 7 long years I finally found it. Sweet relief! And, now I share it with you.
Nicolas Alziari Extra Virgin Olive Oil is from Nice, France and made from the first cold pressing of select nicoise olives. Nicolas Alziari has been in business since 1868 and their oil is stone ground. The olive oil is sweet and fruity, with a silky smooth buttery finish. Most of it never makes it out of France, and therefore it is difficult to find. Nicolas Alziari Extra Virgin Olive Oil is the best olive oil in the world. It is best used raw as a finishing oil drizzled over vegetables, fish or meats, or in salad dressings. It is also quite nice on poultry or seafood, like scallops or shrimp. Below is a simple recipe for a quick appetizer called Cilantro Shrimp using this liquid gold.
Cilantro Shrimp Recipe
Serves 2-3
24 medium cooked shrimp (boiled, grilled, or any method)
1/2 teaspoon of Tabasco sauce
cracked black pepper to taste
1 tablespoon of fresh cilantro
2 teaspoons of Nicolas Alziari Extra Virgin Olive OilPlace cooked and peeled, preferably cool (room temperature) shrimp on a plate. Sprinkle Tabasco sauce and black pepper over shrimp. Drizzle Nicolas Alziari Extra Virgin Olive Oil onto the shrimp. Top with chopped cilantro and serve.
My father was kind enough to get me a 1/2 liter can of this olive oil (thanks Pops). I found it online at Formaggio Kitchen. They also sell 1 liter cans. If you get really serious you can purchase it in bulk from Nicolas Alziari directly. This really is the best olive oil I have ever tasted. I hope you enjoy.
Eat like a God!
I know what it’s like to covet an olive oil. We’ve actually had good luck with some from California, including one called Bariani. Sounds like you’re set though!
Thanks for the tip! I will have to check out Bariani. You have a nice blog, too.
I got a tip from someone on Yelp that Williams-Sonoma does have Nicolas Alziari Extra Virgin Olive Oil. YAY! Here is the link: http://www.williams-sonoma.com/products/alziari-olive-oil/
I checked with my local store and they carry it there and have it stock! Yay.
I never found it on their website because they list it as “Alziari Olive Oil” and I had searched for “Nicolas Alziari.”
Visiting via your Twitter profile, confess I expected your blog to be vegan based on your Twitter profile description.
Did you know that for every 1# of shrimp, 26# of other animals are killed?
Thanks for the comment Jenn. I have been mostly vegan for awhile and recently committed to being 100% vegan! I wrote this post prior to that change and placed a disclaimer at the top of the post. Your statement about shrimp is correct and one of the many reasons I made the decision to veganize my life completely. Yay! I will check out your blog, too.