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here are two possible uses after harvesting: the table or oil Between 5 and 8 kg of olives are required to obtain 1 litre of oil (depending on the mills) The manufacture of olive oil (a report from the Centre Var region) The bitter taste of the olive (be it green or black) makes it inedible immediately after picking . There are several ways of preparing olives. Green olives are soaked and rinsed in fresh water several days in succession, and are then prepared in brine. They can be flavoured in various ways, with lemon, thyme, garlic and parsley, etc. There is no shortage of flavours in Provence. At Les olives are harvested from September onwards (therefore green), crushed and flavoured with fennel. They are a renowned new season's speciality enjoyed right up to Christmas.  To
prepare black olives,they must first be pricked with thin needles
to let the juice out and then buried in salt. They are also known
as table olives (for cocktails or cooking) or confectionery olives,
and those who prepare them in large quantities: are confectioners.
The various qualities of olives : In Provence there are many different types of olives. Each area has its favourite type and one or more varieties, to the great delight of connoisseurs and gourmets. Certain valleys have their own AOC label. 
Alpes de
Haute Provence and Vaucluse :Aglandau - Bouteillan - Verdale - (perfect for oil, medium-sized green). 
Alpes Maritimes
region :Caillette ou Cailletier (for the table, small, black or brown and flavoured).
Bouches
du Rhone :Picholine- Aglandau - Grossane (black and tender) - Salonenque (green or crushed olive).
Var : Aglandau - Bouteillan - Cayet Roux - Cayon - Brun - Ribier, (for oil) Picholine - Lucque - Belgentiéroise - Cailletier (for the table). |
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