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	Wine Spectator \| Articles \| California Winery Olive Oil Tasting
		A delicate yet complex oil that has attractive aromas and flavors of fresh olives, kale, roasted nuts and butter.
		Complex, intense and thoroughly balanced, with aromas and flavors of fresh herbs, pure green olive and sweet fruit.
		Delicate aromas and flavors of butter and pure olive fruit, with a zesty pepper finish.
	www.winespectator.com /Wine/Features/0,1197,1759,00.html (0 words)

	Reference.com/Encyclopedia/Olive
		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.
	www.reference.com /browse/wiki/Olive (2497 words)

	Olive Oil Tasting
		One by one, each cup of oil was warmed, smelled and finally tasted using bread cubes, notes were made, and palates were cleansed with mineral water and a slice of green apple before the next sampling.
		Fruity, subtle and sweet, it was green from the picholine olives and lacked any peppery or bitter flavor.
		All the experts agreed that it is advisable to carry various types of olive oil in the kitchen, each for its own use, but keep in mind that olive oil turns rancid quickly.
	www.globalgourmet.com /food/egg/egg0397/newoils.html (0 words)

	Wally's Search Results
		On the Cazes family's esteemed estate in the Minervois district of the Languedoc, Picholn, Lucques, Ascolana and Verdal olives are grown, handpicked and pressed into an oil full of...
		VARIETAL OLIVE OILS...At each harvest, the ChÃ¢teau d'Estoublon prepares four varietal cuvÃ©es, that is four freshly-pressed olive oils, each of which features a single olive type: one 100% Grossane, one 100% Salonenque, one 100% Picholine and one 100%...
		Lucques olives are elongated, crescent shaped and of average thickness.
	www.wallywine.com /ps-9256-635-barnier-grab-an-o-picholine-olives-44oz.aspx (564 words)

	Getting to Know Your Olives
		Of the many olives available to us, here are four distinct types along with a guide to their appeal.
		A slender, full-flavored green olive from the south of France, the picholine is mildly bitter, faintly sweet and tart with a nice, crunchy texture.
		Olive's al a Picholine are steeped in a solution of lime and wood ashes before marinating in salty brine.
	www.bellybytes.com /recipes/olives.shtml (499 words)

	Top Tastes - The Wine News - Grapevine Wine Pages
		His signature Picholine olives, perfect when paired with a happy-hour cocktail, are seasoned with cumin, lemon zest, coriander seed, fennel seed, hot pepper flakes, herbes de Provence and olive oil.
		She is particularly adept at cooking up hearty, comforting dishes such as braised chicken Moroccan-style with preserved lemons and green olives; lamb osso buco with summer beans and tapenade; and lobster, mussels and clams with saffron risotto and cracked green olives.
		Olives should have a fairly consistent texture and appearance, without soft spots, dents or bruises -- a condition to which lighter-colored olives are particularly vulnerable if they have been roughly handled -- and should feel comparatively firm for the style.
	www.toptastes.com /wine/july02/olive.htm (2837 words)

	Olive trees you grow and enjoy. (Site not responding. Last check: )
		Ripening is late (November, December) and the olives of an elongated, ellipsoidal shape yield an average of 18-20% in oil.
		Picholine is an early producer and adapts easily to varied climates and soils.
		These olives are appreciated on the international markets for the recognizable shape of the fruit, the ease of removing the pit and for the excellent quality of the flesh.
	www.acornsprings.com /index.php?mod=product&id_prd=196&id_ctg=95 (327 words)

	Provencal Olives (Site not responding. Last check: )
		Olives are an intrinsic part of everday life in France's Provence region, particularly in the fall and winter when the olive harvest is underway.
		During the ripening process, olives pass through a spectrum of shades from pale green to tan, then to violet and finally to brownish-red and coal fl before they start to wrinkle in the rays of the sun.
		Green olives, least ripened and therefore the hardest and most bitter of olives, are often cracked, then soaked in solutions of soda or potash before being cured with fresh water and herb-flavored brines.
	www.sallys-place.com /food/single-articles/olives.htm (1226 words)

	2006 May - Olive News, Recipes, Health, Business & Consumer info.
		Raw olives must be cured before they can be eaten, and the curing medium—usually lye, brine, or salt—affects their flavor and texture.
		The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea.
		The olive was also important to the Greeks and the Romans, who made it a part of their mythologies to celebrate the use of its oil as an essential food and fuel for lamps.
	www.olives101.com /?m=200605&paged=3 (649 words)

	Central Market - Foodie (A New Mix of Olives)
		Olives are believed to date back to the 17th Century B.C. They were originally cultivated in Egypt but spread to other parts of the Mediterranean region thousands of years ago.
		French olives, in particular, are known for their fresh, fruity flavor.
		The queen of green olives, Picholines are crisp, yet tender, and slightly salty.
	www.centralmarket.com /cm/cmFoodie89olives.jsp (242 words)

	The Olive Store: All About Cured Specialty Olives
		he olives are cured either in a lye bath, in a salt brine, by a water process or dry cured in salt.
		Cured olives are then left in salt or vinegar brines to flavor preserve the olives for long term good and safe eating.
		The olives are rinsed and soaked in with water to remove the lye taste then further cured in a salt brine for a few days.
	www.theolivestore.com /aboutco.html (797 words)

	Amazon.com: Mustapha's Moroccan Pitted Green Picholine Olives: Gourmet Food
		Olives were most likely first planted in ancient times, and each succeeding culture that invaded and stayed planted or replanted.
		Today the predominant variety of olive planted in Morocco is the Picholine Marocaine, the cousin to the French Picholine Languedoc.
		Besides the Picholine there are plantings of such Italian varieties as the Ascolano and Gaeta as well as the Spanish Sevillano.
	www.amazon.com /Mustaphas-Moroccan-Pitted-Picholine-Olives/dp/B0000DJFB0 (0 words)

	What are Some Different Types of Olives?
		Olives come in a wide variety of shapes, sizes, and flavors, which depend on how the olives are cured and when they are picked.
		Olives are suitable for a wide variety of culinary applications: inclusion in sauces for pizzas and pastas, ground into a tapenade, or eaten plain with bread and cheese, a traditional Greek meal.
		Olives also must be cured before being eaten, and can be dry cured, oil cured, salt cured, brined, water cured, or treated with lye before brining.
	www.wisegeek.com /what-are-some-different-types-of-olives.htm (503 words)

	Picholines from Provence - Azais - Polito (Méditerrannée) (Site not responding. Last check: )
		Presentation : picholine olives are used both as table olives and to make olive oil.
		My tasting advice : serve the picholine olives with small tomatoes, raw ham slices, dices of cheese and a sweet white wine as a muscat des Beaumes de Venise or a dry white wine as Cabernay Sauvignon.
		" Picholines " green olives, water, salt, acidifying : citric acid.
	www.bienmanger.com /2F1389_Picholines_From_Provence.html (168 words)

	Cooking Light - Know Your Olives - Healthy Recipes and Menus
		Of the many olives available -- at olive bars, from mail-order catalogs, and via the Internet -- here are four distinct types along with a guide to their considerable charms.
		Picholine: A slender, full-flavored green olive from the south of France, the picholine is mildly bitter, faintly sweet, and tart with a nice, crunchy texture.
		Olives a la Picholine are steeped in a solution of lime and wood ashes before marinating in salty brine.
	www.cookinglight.com /cooking/cs/allabout/article/0,13803,336815,00.html (284 words)

	America's appetite for olive oil ripens \| csmonitor.com
		While olive oil has been a staple in other countries for eons - used to cook and flavor food, fuel lamps, and anoint the body - Americans' interest is more recent.
		Food celebrities proclaimed the virtues of EVO - extra-virgin olive oil, the finest, most flavorful oil produced entirely by physical means (now in centrifuges, not presses), without the use of chemicals or excess heat.
		Olive oils are characterized by three flavor attributes, determined by the olive's variety and when it was harvested: fruity (an aromatic quality felt in the nose); bitter (felt at the back of the tongue); and pungent (felt in the throat).
	www.csmonitor.com /2007/0110/p13s01-lifo.htm (1068 words)

	Cook's Thesaurus: Olives
		Raw olives must be cured before they can be eaten, and the curing medium--usually lye, brine, or salt--affects their flavor and texture.
		Green olives are picked while unripe, which makes them denser and more bitter than brown or fl olives, which stay on the tree until fully ripened.
		Picholine olive Notes: Picholines are green, torpedo-shaped olives that are brine-cured.
	www.foodsubs.com /Olivpick.html (967 words)

	AOC olive de Nîmes Picholine appellation d'origine controlée Olive de Nîmes
		L’Olive de Nîmes, une olive de bouche exceptionnelle : d’une couleur verte intense sa pulpe est juteuse, abondante et possède un craquant trés séduisant en bouche.
		Les olives sont calibrées et triées préalablement à leur préparation.
		Les olives sont préparées selon la méthode traditionnelle dite "à la picholine" suivant la tradition.
	www.aoc-olive-nimes.fr /aoc-olive-nimes.html (565 words)

	Buffet - Boston.com
		Tip the olives into a colander and rinse them under cold water until the water runs clear.
		In a heatproof glass measuring cup, warm the olive oil in a microwave for a few seconds on low.
		Refrigerate the olives for 2 to 3 days for the flavors to mellow.
	www.boston.com /yourlife/getwrapped/recipes/buffet (922 words)

	Olive Styles & Varieties
		Olive trees have “alternating harvests”; one year the harvest is large and the next it will be small.
		Leftover olives should be stored in the refrigerator, in the original brine (the salt and water solution which allows the olive to keep the saltiness it acquired during curing).
		The olive companies say they will keep up to a week this way; I’ve had them in my fridge for much longer and noticed no ill effects; however if the olives become soft, they should be discarded.
	www.sallys-place.com /food/single-articles/olive_styles.htm (1341 words)

	Santa Cruz Olive Tree Nursery - Offered Varietals
		With the exception of Picholine, these varietals are primarily used for oil.
		Leccino: Somewhat milder than Frantoio, this olive is rich, buttery and distinctively olive tasting, but delicate.
		Picholine: A dual purpose olive (oil & table) from the south of France with good cold resistance.
	www.santacruzolive.com /varietals.asp (180 words)

	A Exclusive Showcase of California's Premier Extra Virgin Olive Oils (Site not responding. Last check: )
		The olives are grown in the Sacramento and San Joaquin Valley.
		The olives are crushed at their own facility, the Stonehouse mill in Corning from olives from the Silver Ridge Ranch in Oroville, a 110 acre Mission, Manzanillo and Sevillano home orchard and surrounding mature orchards.
		The olives are harvested early in the season in a traditional manner and crushed by Sciabica and Sons.
	www.winecountryliving.com /food3/olive4.htm (2226 words)

	Green Picholine Olives by Life in Provence
		Celebrate the spirit of Provence with these authentic Picholine olives.
		Picholine are small green olives that have a very "meaty" texture and refreshing taste.
		Each jar contains 4.5 ounces of Green Picholine Olives by Life in Provence from France.
	www.cybercucina.com /ccdocs/products/LP3015P.html (0 words)

	Huiles d\'olive du monde Languedoc, France
		Assemblée par les maîtres mouliniers, l’huile d'olive « sélection » apporte un équilibre entre les différentes olives utilisées et offre une palette de goûts chatoyants.
		Lorsque la Lucques, olive verte excellente en confiserie, est cueillie noire à maturité, fin novembre, sa finesse de goût se retrouve dans cette huile d'olive subtile.
		L’huile d'olive de Picholine est généreuse de saveurs fruitées avec des accents soutenus d'artichaut et une pointe étonnante de prune jaune.
	www.huiles-olive.eu /huiles-olive-france-languedoc.htm (479 words)

	French Feast -- French gourmet food and specialty foods from France --
		The Tanche olive is unique to southern part of the Drôme, and "Nyons" is the name given to the Tanche olives grown in and around the charming town of Nyons.
		The green picholine olives with fennel are prepared in the traditional Provençal manner by marinating the olives in brine flavored with fennel seeds until they are fully infused with this delicate flavor.
		This ultra-smooth olive oil is made from the Nyons olive, the name given to the Tanche olives grown in and around the town of Nyons, in the Drôme. Golden-green in color, this oil is easily recognized by its aroma of granny smith apples and nuts.
	www.frenchfeast.com /products.htm (11749 words)

	Mustapha's Moroccan Mustapha's Moroccan Extra Virgin Olive Oil
		Mustapha's Moroccan Extra Virgin Olive Oil is pressed using 100% Picholine Olives grown in the foothills of the Atlas Mountain range - it is generally acknowledged that Moroccan Picholine olives produce more flavorful olive oil than their French cousins.
		It is difficult to determine where and when the first olive plantings arrived in Morocco, and while French, Spanish and Italian varieties are planted today, the predominant olive used for oil is the Picholine Marocaine.
		This is the Moroccan cousin of the French Picholine Languedoc, and in the milder climate of Morocco the Picholine grows into a superior table olive as well as producing a more consistently fruity and flavorful oil.
	stores.homestead.com /HaddouchGourmetImport/Detail.bok?no=1 (325 words)

	Wine Country Living: BR Cohn Olive Hill Extra Virgin Olive Oil (Site not responding. Last check: )
		Olive trees planted from seed are not true to their vaiety which probably accounts for the same name as the French variety but a much smaller sized fruit.
		Olives must be pressed quickly after harvest to extract only the purest of olive flavors, so the 10 minute drive from olive hill to The Olive Press is a wonderful advantage.
		This means that some of the olives are still green, some are a richly ripe deep purple, but most are blushed with mauve pink color, providing a complexity of flavors.
	www.winecountryliving.com /2_99/brcohn.html (971 words)

	Roasted Potatoes with Olives Recipe - \| Food & Wine
		Olives and garlic are added at the end of roasting so that their flavors remain vibrant.
		Transfer the potatoes to a rimmed baking sheet and gently toss them with the olive oil.
		Scatter the olives and garlic over the potatoes and toss.
	www.foodandwine.com /recipes/roasted-potatoes-with-olives (0 words)

	Huiles d\'olive du monde Provence, France
		Avant d'être pressées, les olives sont "confies", c'est à dire entassées sur deux mètres de profondeur.
		La Picholine du Mas de La Dame confirme que cette variété est parmi les meilleures pour les olives de table.
		A partir d'olives Picholine produites sur le domaine, le moulinier obtient cette huile d'olive qui apporte puissance et piquant avec des arômes de fruits rouges.
	www.huiles-olive.eu /huiles-olive-france-provence.htm (841 words)

	Sonoma Estate Extra Virgin Olive Oil - B.R. Cohn (Site not responding. Last check: )
		Made from Picholine olives grown on the B.R. Cohn Estate, it is distinctive in its fresh, full olive flavor, hints of citrus and pleasing pepper finish.
		In the style of a French olive oil, it is more subtle than Italian oils and exceptionally clean and light on the palate.
		The Picholine olive, in addition to yielding beautiful oil, is naturally high in antioxidants, allowing it to retain its flavor and freshness and giving it a longer shelf life than many other oils.
	www.oliveoilsource.com /scripts/product_item.asp?p_id=28&p_com=24 (258 words)

	Cheese, Specialty Food, Gourmet Gift Baskets, Cheese Gifts: igourmet
		Mustapha's Moroccan olives are grown in the remote Atlas Mountain Range where the climate, rich soil, and the ancient groves produce these savory olives.
		Fratelli Carli uses a traditional recipe for brining their fl olives that allows them to maintain the rich, fruity flavor that you find in high quality olive oils rather than the overly sour flavor of many inferior olives packed in brine.
		The olives are allowed to mature to the point of full flavor before they are picked from the branch and then preserved to maintain all of their natural savor and aroma.
	www.igourmet.com /shoppe/shoppe.aspx?cat=2&subcat=Olives (223 words)

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