Picholine olives are a variety of olive, originating in the south of France. They are green, medium size, and elongated. Their flavor is mild and nutty.
The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Lebanon and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea.
The olive has been used since ancient times for the making of olive oil and for eating of the fruit, which, being bitter in its natural state, are typically subjected to fermentation or cured with lye or brine to be made more palatable.
Green olives and fl olives are soaked in a solution of sodium hydroxide and then washed thoroughly in water to remove oleuropein, a naturally bitter carbohydrate.
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