The cracked green olive is a traditional expression of expertise, as it is customary in the Vallée des Baux to crack the olive to remove its bitterness and then flavor the brine with fennel. The olive variety used is Aglandau; its pasteurization has allowed us to preserve all its gustatory qualities over time, thus extending a pleasure that was once too exclusive.

It should be noted that beyond a simple and convivial aperitif, our olives will always be the little extra that brings an aromatic and refined touch to cooked dishes, from the simplest to the most elaborate.