An almond shaped olive that has a medium green smooth appearance, which changes to a reddish-black when it is allowed to ripen. As a table olive, it is sold when it is green. This olive is grown in France where it is most often marinated with herbs and spices while being salt-brine cured. The California grown olive is typically marinated in citric acid and is salt-brine cured, but is occasionally lye-cured. The olive has firm textured meat with a slight salty and nutty flavor that goes well with poultry dishes, some stews, or as an appetizer.
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