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 Variety:
The Picholine is most commonly used as a preserved table olive or as an oil. They are collected in October and require a longer debitterization period. This olive is also known as the Nîmes olive.
Preparation of the Picholine olives with mint, basil and lemon:
After being picked, they are graded and debittered. The Picholine olives are mixed in with a preparation of three ingredients: mint, basil and lemon. The herbs give them a note of freshness and the lemon supplies a touch of acidity.
Ingredients: Picholine olives, mint, basil, lemon, water, salt.
Packaging:
Our olives are available pasteurised in verrines of 150g, which enables them to have a shelf-life of 3 years.
After opening, keep in the fridge.
Recommendations for use:
We recommend that you eat the Picholine olives with mint, basil and lemon with pre-meal drinks. Put them in the fridge 30 minutes before you intend to serve them. The crunchiness of the olive combined with the freshness of the mint and lemon is wonderful.
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