For three generations the Arnaud family has been curing and selling traditional Provencal olives in the small town of Fontvieille-en-Provence, France. These green olives are cured for several months in “gros sel”, course sea salt. The olives macerate in their own juice, retaining a simple fruity olive flavor. They are then seasoned with sunflower oil and aromatic herbs grown in the countryside of Provence. Our olives are among the most delicious in the world.
These fresh, unpasteurized olives are slightly saltier than olives in tins. They have a bright, natural color of the fresh fruit, with a firm, crunchy bite, and bold fresh olive flavor.