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This is a style of olives made in Provence that is made from olives from Grossane trees (which grow in the same area, Vallée des Baux de Provence.) The style of olives is AOC protected.

The olives are harvested in December when the olives are changing from purple to black, then cured for 10 months.

There are many different makers in the AOC consortium, so the final treatment after that can vary, but the olives are generally flavoured with herbs such as thyme and rosemary.

Also called:

See Also:

Appellation of Controlled Origin, Grossane Olives, Vallée des Baux Cracked Olives

Other entries for:

Black Olives
Aleppo Olives, Alphonso Olives, Black Gaeta Olives, Californian Black Olives, Conservolea Olives, Olives Noires de la Vallée des Baux de Provence, Tailladées Olives

Other entries for:

Olives
Barnea Olives, Bella di Cerignola Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Green Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives, Table Olives

Other entries for:

Preserves
Jams, Jelly, Mostarda di Cremona, Pickles