Tailladées Olives can be green or black (the black are actually quite purple with pink overtones.) They are very meaty olives with a sour taste made in Provence. Thin slashes are made into the olives to let brine penetrate them better while curing. Lemons are also added to the brine. The olives are shipped and […]
Tanche Olives
Tanche Olives are grown in the area of Nyons, Provence, for making both black table olives and oil from. They are medium-sized olives with large pits. The olives ripen to a reddish-brown, and contain 20 to 25% oil. Locals say it was brought to the area by the Romans. The olive received AOC designation in […]
Tapenade
Tapenade is an olive paste or spread most associated with Provence, an area in the south of French, though it is popular in other Mediterranean countries such as Spain. You can use it as a dip for vegetables, mix some into pasta, salad dressings, spread on breads, etc. It is usually made by puréeing black […]
Vallée des Baux Cracked Olives
This is a style of prepared olive made from Salonenque olives. They are flavoured with anise or fennel. The proper full name is “Olives cassées de la Vallée des Baux de Provence.” These olives received their AOC in 1997.
Verdale Olives
A type of olive tree grown in Provence, France for making oil from. Its large olives have a good, strong olive flavour with very little bitterness, making the oil seem almost a bit sweet. In Australia, the trees are also grown for making table olives from. They are picked early, while they are still green […]