Picholine

Picholine Olive

Picholine olives are often used as cocktail garnishes.

The Picholine olive is a variety of olive originating from the Gard region in southern France. Known for its distinct flavor and versatility, the Picholine is a popular choice for both table olives and olive oil production.

Characteristics

Picholine olives are small to medium-sized, with an elongated shape and a pointed end. They have a firm texture and a bright green color when harvested for table use. The flavor profile of Picholine olives is often described as nutty, with a slight bitterness and a hint of saltiness, making them a favored choice for cocktail garnishes and tapas.

Cultivation

The Picholine olive tree is well-suited to the Mediterranean climate, thriving in regions with hot, dry summers and mild, wet winters. The trees are known for their resilience and can tolerate poor soil conditions, although they produce the best fruit in well-drained, fertile soils. Harvesting typically occurs in the late summer to early autumn months.

Uses

Picholine olives are versatile in culinary applications. They are often served as an appetizer or snack, either plain or marinated with herbs and spices. In addition to their use as table olives, Picholines are also pressed to produce a high-quality extra virgin olive oil, which is prized for its fruity and slightly peppery flavor.

Related pages

• Olive oil
• Mediterranean cuisine
• Tapenade