Cultivated in the South of France, particularly in the Gard
Hint of pistachio flavoring
Great with an aperitif
One of hundreds of gourmet foods we offer
Editorial Reviews
Product Description The olive has been a mainstay of Provencal cuisine for centuries, used in dishes ranging from pissaladiere to salade nicoise and even to flavor pastries and cakes. 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, principally in Gard, these crispy olives have a "green" taste with a hint of pistachios. They are especially good with an aperitif.
