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Tailladées Olives can be green or black (the black are actually quite purple with pink overtones.)

They are very meaty olives with a sour taste made in Provence.

Thin slashes are made into the olives to let brine penetrate them better while curing. Lemons are also added to the brine.

The olives are shipped and stored in brine.

Language Notes
"Taillader" in French means to gash.

Also called:

See Also:

Green 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