French

Appears in

Published 1989

Niçoise are purple-brown to brown to black. Small, tender, and shiny, they have more pit to meat than most olives and are redolent with the perfume of Provence, where they are grown.
Nyons are small, round, and reddish brown. Their taste is pleasantly bitter.
Picholine are medium green in color, fresh-tasting, crisp and tender, and a little salty, too.