OLIVES & PICKLES
Items 1 to 12 of 12 total
Cornichons Pickled while small and still slightly immature, cornichons come from a variety of gherkin that has a thin skin, tiny seeds, and small seed cavities. Crisp and tart, cornichons are the perfect accompaniment to cold meats, rich pâtés, and smoked meat and fish. Ingredients: Gherkins, water, vinegar, salt, citric...
These black olives are harvested when ripe and dry-cured. After the aging process that removes their natural bitterness is complete, they are mixed with olive oil and tossed with Provence herbs for the perfect apéritif olive: fruity, salty, and aromatic, all at once. Ingredients: Olives, salt, olive oil,dried herbs 200g...
These small olives come from one of the biggest olive trees, the cailletier, the most common species in the Alpes Maritimes region around Nice. Harvested when ripe, the olives, which are also known as cailletier, are soaked for five to six months in water and sea salt in an all-...
Perhaps the most famous of French olives, the picholine is medium-green with a shiny skin and firm flesh. Cultivated in the South of France, in Languedoc, these crispy olives have a “green” taste with a hint of pistachios. Ingredients: Olives, water, salt, antioxygen: citric acid 200g (7 oz)
Perhaps the most famous of French olives, the picholine is medium-green with a shiny skin and firm flesh. Cultivated in the South of France, in Provence and Languedoc, these crispy olives have a “green” taste with a hint of pistachios. Ingredients: Picholine olives, water, salt, citric acid, ascorbic acid 200g...
From the Hérault region in the south, this exlusively French olive is distinguished by its light nutty taste, meaty flesh, crescent shape, and bright green color. Ingredients: Lucques olives, water, salt, citric acid, ascorbic acid 200g (7 oz)
These firm-fleshed black olives are hard to find. Unlike other black olives, these are picked while still green and ripened after harvest. Far less salty and bitter than other olives, these are crispy and have a full-bodied, fruity taste. Ingredients: Picholine olives, salt, vegetable oil 200g (7 oz)
Capers are the bush's tart flowers, which are preserved in brine or salt and used to enliven certain meat and fish dishes (anything a la grenobloise) and sauces (the spicy ravigote, mayonnaise-based gribiche, and classic remoulade); they are also an essential ingredient in steak tartare. Ingredients: Capers, water, vinegar, salt,...
Like cornichons, an essential garnish for any charcuterie platter. They are a perfect fit for pâtés and an ideal accompaniment for a raclette. Ingredients: White onions, water, vinegar, sugar, salt, citric acid, 190g (6.7 oz)
This preparation is typical of one found on markets throughout Provence. The mix contains green Beldi olives, which are scored to allow them to fully absorb the flavors of the hot peppers and pickled vegetables with which they are steeping. From the Hérault region in the south, this exlusively French...
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