Picholine (or Picholine de Languedoc) is the most widely available French cultivar of olives grown in the region of Gard in southern France. It is also grown in Morocco, Israel, as well as in North and South America. The Picholine has many different local names, such as Coiasse, Colliasse, Piquette, Plant de Collias, Fausse Lucques, Lucques Batarde, Judoleine, and others.
Picholine olives are small to medium in size and have an elongated shape. They are typically harvested when green and undergo various methods of preparation, including brining or curing, to make them suitable for table olives. The olives have a hard texture and a distinct flavor profile characterized by a balance of fruitiness, bitterness, and a hint of saltiness. Picholine olives are often enjoyed as an appetizer or used as an ingredient in Mediterranean-inspired dishes.
In addition to table olives, Picholine olives are also used for olive oil production. The oil extracted from Picholine olives has a fruity aroma, green color, and harmonious balance of flavors.
Picholine olives are recognized for their versatility and have gained popularity both within France and internationally. They are appreciated for their unique taste and are often associated with the culinary traditions of the Provence region.
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