Picholine is the emblematic green olive of southern France, long-fruited and crisp, cured for the table and pressed for oil. Its oil is fresh and aromatic: green almond, herbs, a hint of anise or fennel, and a clean, lightly peppery finish in the medium range. Widely planted across the Languedoc and into the Maghreb (as Picholine Marocaine), it carries the bright, herbaceous signature of Provençal cooking.
Fresh and herbaceous: green almond, herbs, a touch of anise, light pepper.
Green for the table from September; later pickings for oil. Buy the freshest crop you can find — and check the harvest date on the bottle.