Picholine green olives are the stars of table olives!

Their fine, crunchy flesh will bring a touch of freshness to all your aperitifs.

The secret ? The fruit is collected in October, while it is still green. At this time, it does not yet contain any oil.

This is why picholine has such a characteristic texture.

Then there is a respectful debittering of the fruit before preserving it in brine, a mixture of water and salt, which allows it to retain all its freshness and crunch.

Picholine green olives will liven up your aperitifs.