Picholine

Picholine is a cultivar of olive that originated in the Languedoc-Roussillon region of southern France. It is one of the most widely planted olive varieties in France and is also grown in other Mediterranean countries. Picholine olives are medium-sized and oval-shaped with a smooth, dark green skin that ripens to a purplish-black.

The Picholine olive is dual-purpose, meaning it is cultivated for both olive oil production and as a table olive. As an oil olive, it yields a fruity oil with a peppery finish and notes of almond. The oil is prized for its balance and versatility, making it suitable for various culinary applications. When used as a table olive, Picholine olives are typically harvested when green and cured using a lye bath or brine. They have a firm texture and a crisp, slightly bitter, and herbaceous flavor.

The Picholine tree is known for its vigor and resistance to certain diseases, making it a popular choice for olive growers. It adapts well to various soil types and climates, though it prefers well-drained soil and a Mediterranean climate. The tree is characterized by its upright growth habit and abundant fruiting. The origin of the Picholine cultivar is believed to be ancient, with its name possibly derived from the French word "picholine," meaning small. Its widespread cultivation and distinct flavor profile have cemented its importance in the world of olives and olive oil.