Weight: 200g (7 oz)
Pack: 12
Perhaps the most famous of French olives, the picholine is medium-green with a shiny skin and firm flesh. Cultivated in the South of France, in Languedoc, these crispy olives have a “green” taste with a hint of pistachios.
Ingredients: Olives, water, salt, antioxygen: citric acid
Weight: 200g (7 oz)
Pack: 12
This preparation is typical of one found on markets throughout Provence. The mix contains green Beldi olives, which are scored to allow them to fully absorb the flavors of the hot peppers and pickled vegetables with which they are steeping.
Ingredients: Olives, pickled vegetables, green and red hot pepper, salt, vinegar, antioxygen: citric acid, contains sulfates.
Weight: 200g (7 oz)
Pack: 12
These small olives come from one of the biggest olive trees, the cailletier, the most common species in the Alpes Maritimes region around Nice. Harvested when ripe, the olives, which are also known as cailletier, are soaked for five to six months in water and sea salt in an all-natural debittering process. These purple-black pearls are an essential ingredient of salades Niçoises, pissaladières, and other regional favorites.
Ingredients: Olives, water, salt, citric acid
Weight: 200g (7 oz)
Pack: 12
These black olives are harvested when ripe and dry-cured. After the aging process that removes their natural bitterness is complete, they are mixed with olive oil and tossed with Provence herbs for the perfect apéritif olive: fruity, salty, and aromatic, all at once.
Ingredients: Olives, salt, olive oil,dried herbs
50cl (16.9 fl oz)
Pack: 12
1 liter (33.8 fl oz)
Pack: 12
Made from ripe olives from the French and Italian Riviera, this olive oil has all the gentleness and finesse that characterize olives oils of the region.
Ingredients: Extra virgin olive oil from the first cold pressing.