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.

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

The licensor does not allow printing of this title