Origin
These split green olives are the traditional expression of a savoir-faire: in the Vallée des Baux, it is customary to split olives in order to remove their bitterness, and then flavour the brine with fennel. The variety used is Aglandau. Pasteurising the olives retains all of their flavour over time, thus prolonging the pleasure all year round.
Suggestion
Remember that, besides their use as a simple and convivial aperitif nibble, our olives will always be a special addition that lends a refined, aromatic touch to cooked dishes, whether simple or sophisticated.
