List of the characteristics of the main types of French olives and the illustrated sheet of olives from France and elsewhere.
Type | Origin | Picking | Appearance and flavor |
---|---|---|---|
Green olives | |||
Lucca | Languedoc-Roussillon | September October | long, slightly curved, buttery nutty flavor |
Picholine | Gard, Corsica, Bouches-du-Rhône, Alpes-Martimes | October | smooth, domed on one side, with a thin, flattened kernel, fleshy, crunchy |
Salonenque or split green olive | Bouches-du-Rhône, Valley of Les Baux-de-Provence | September | pear-shaped, bumpy, often broken |
Bouteillan | Alpes-Maritimes, Var | September October | pale green, smooth, generous |
Aglandau | Provence | November December | green acorn shaped, aroma of artichoke, green fruit |
Cayon | Alpes-Maritimes, Var | October | big, round and generous tomato flavor |
Little Ribier | Alpes-Maritimes | October-December | smooth, light green |
Black olives | |||
Cailletier or Nice olive (AOC) | Alpes-Maritimes | December to April | Red or black brown |
Grossane or black olive from Baux-de-Provence | Bouches-du-Rhône | November December | large with non-adherent stone, flavor of ripe apple and candied tomato |
Tench or Nyons black olive | Nyonais, Baronies | December-January | brown-black, wrinkled, soft, prune flavor |
Négrette | Languedoc-Roussillon, Gard | October-December | luscious black, peppery flavor |
Aglandau olives
Bouteillan olives
Curd olives...
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