Like Niçoise olives, the Picholine is another famous French olive with a low crop yield. Because of this, they are mostly sold and eaten domestically.
Gard, a region of Southern France
- A young olive that ranges in color from straw-hued to grassy green.
- Grown all over the world, from Morocco to Chile.
- Distinct elongated “torpedo” shape.
- Lye cured, thoroughly rinsed, then cured in a natural sea salt brine for about 3 months.
- Mostly known as a cocktail olive.
TASTE & TEXTURE
The Picholine is a crisp, firm green olive with a briny, mild flavor and fruity, floral notes.
Picholine olives are just the right amount of fruity and briny to accent seafood dishes and mild earthy ingredients like mushrooms and artichokes. For well-rounded antipasto, pair them up with Brie or provolone, prosciutto and a crisp Sauvignon Blanc.
IN THE KITCHEN
- Artichoke Salad with Olives and Shaved Parmesan
- Warmed Niçoise Olives with Roasted Garlic & Red Pepper
- Baked Salmon with Picholine Olive Tapenade
- Basil & Sea Salt Flatbread with Prosciutto & Picholine Olives
- Olive Tapenade & Goat Cheese Crostini with Sun-Dried Tomatoesa