Picholine

Overview of Picholine:

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Picholine

The Picholine is a French cultivar of olives. It is the most widely available cultivar in France and is also grown in Morocco and California.

History

The Picholine originated in Gard, a department in southern France. It is named after the town of Picholine, where it was first grown.

Characteristics

The Picholine is a medium-sized olive, with a weight of around 5 grams. The fruit is elongated and slightly asymmetrical, with a pointed tip. The skin is bright green, and the flesh is firm and crunchy. The Picholine is harvested in late October to early November.

Uses

The Picholine is primarily used as a table olive, but it is also used to produce olive oil. The oil has a delicate, slightly sweet flavor, with notes of almond and artichoke.

Cultivation

The Picholine is a hardy tree, resistant to cold and drought. It is self-fertile, but yields are higher when it is cross-pollinated with other cultivars. The tree prefers well-drained soil and full sun.

See Also

• Olive
• Olive oil
• Cultivar
• Gard
• Morocco
• California

External Links

• The Olive Oil Source: Picholine
• International Olive Council

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This article provides a brief overview of the Picholine olive, including its history, characteristics, uses, and cultivation. It also includes internal links to related topics and external links to further resources.