The tree generally needs another olive tree for good pollination. The olives are small to medium-sized, and pointed at one end. The pit is smooth, but the chewy, fruity flesh clings to it.
The olives are grown for making both oil and green olives from.
As table olives, they are cured in brine, resulting in a mild but slightly-salty taste. Some of these are marinated in oil with herbs and spices afterwards (see Provençal Olives); some are pickled in citric acid.
The oil content of the olives is only medium-range, 20 to 22%. Sometimes, under irrigation, it can drop as low as 15 to 18%. The oil, though is considered good quality. It is fruity with just a touch of bitterness. Before being pressed for oil, the olives are allowed to ripen to black on the trees.
The table olives are good for eating out of hand and for use in cocktails.
The olives are grown in Provence, France, as well as in Italy and Israel.
History Notes
Originated in Southern France.