These picholine olives, selected by Albert Ménès, are grown in Languedoc Roussillon, where they soak up the sunshine. They are harvested while still green, which preserves their fresh olive leaf aroma and their firm, almost crunchy flesh. Their stone gives them a very pleasant slightly nutty taste.
In cooking, picholine olives are used to decorate dishes and flavour recipes with a touch of the south. They are the perfect addition to seasonal salads. Delicious with a touch of thyme.