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Olives à la Picholine
Picholine-Style Olives
Preparation info
- Difficulty
Easy
Appears in
Published 1987
Picholine is the name given to a variety of olive, large and long and always picked green. Although grown in parts of Languedoc, Drôme and the Ardèche, the method of preparing them is also used with fleshy green olives from elsewhere in the south.
Ingredients
Method
Turn the olives, free of stems or leaves, into a large bowl or bucket. Mix in the wood ash and sufficient water to make a thick paste.
Leave the olives in this lessive, stirring them once or twice a day, for 10 – 12 days, or until under pressure of your fingernail the flesh comes away easily from the stone.
Rinse the olives thoroughly in plenty of cold water which is chan