For three generations the Arnaud family has been curing and selling traditional Provençal 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 sterilized tins have a shelf like of over 5 years. Tender olives, pasteurized to give them a long shelf life. These olives have less salt than their fresh, unpasteurized counterparts.