Olives at the table !

A sunburst highlights the range of table olives from A L’Olivier! Decked in various colours, our olive bottles surely deserve a place on your appetizer table…. Look for our Picholines, a certified AOP line of black olives from Nyons and Nice, and you must try our Lucques green olives !

 

table olives from A L’Olivier !

 

The table olive, or the olive “for the mouth”, is the name given to olives prepared, after the harvest, to be preserved in jars.
The harvesting of green olives is a delicate operation. The olives must be gently picked to avoid impact, and then placed in perforated 20 kg crates.

Green olives are harvested during the month of September, for the “Lucque” variety (the earliest to mature) followed by the “Picholine” variety, whose harvest runs later, into mid-October. These green olives are then ripened, rinsed, placed in brine (salty water), and then in jars. The harvest times, along with the method of brining and conservation, depend on the variety of olive, as well as on artisanal know-how, and the desired result.

The preparation of black olives is simpler: they are placed directly into large barrels of brine. However, they must be aged from 9 to 12 months before they can be eaten.

We offer many varieties of olive, from select ‘terroirs.’

The Picholine of Provence is the most widespread green olive in France, and is found mainly in the south of the country. This olive is at once tender, crisp, and slightly salty. It has a herbaceous and fruity flavour, with a hint of bitterness and poignancy. It is perfect as an appetizer, or in a cocktail.

The certified AOP Nice black olive, the Cailletier, is cultivated in the north of the city, in the middle and high country, and on the hillsides surrounding this famous Mediterranean port. It is one of the best varieties of table olive, and is recognised for the its ripe, fruity quality, with a hint of the aromas of several Mediterranean fruits: almond, pinion, and fig.

The Nyons certified AOP black olive, is the most famous of black olives grown in France. A member of the Tanche variety, it has a very pronounced, powerful flavour. It is used both in appetisers and entrees, and can be seen on a tatin with tomatoes and a black olive confit, or in cake or pastries with anchovies and Nyons olives.

The Lucques olive is an ancient Languedoc variety, and is easily recognised from its crescent moon shape, and its bright green flesh. It is meaty, smooth, sweet, and very voluptuous on the palate. So much so that it is often called “the green diamond” — perfect for an aperitif.