Picholine

Picholine olive oil comes from the Picholine cultivar of olive, originally from southern France, which is valued both as a table olive and for oil production. The oil is known for its distinctive sensory profile, offering fruity notes of green apple, pear, and sometimes red fruit, along with herbaceous tones like olive leaf, fresh herbs, and tomato vine. It typically carries a moderate bitterness and a peppery, spicy finish, giving it both character and complexity. Rich in polyphenols and oleic acid, Picholine olive oil is associated with antioxidant and heart health benefits, and research even points to neuroprotective effects. The yield is usually medium, around 20–22 percent under good conditions, though it can vary depending on climate, soil, and irrigation. Early harvests tend to produce a greener, more pungent oil, while later harvests result in a milder, fruitier product. In the kitchen, Picholine oil excels as a finishing touch, ideal for drizzling over salads, grilled vegetables, and fish, or for use in dressings, dips, and bread pairings, while its robust character also makes it a good match for grilled meats, strong cheeses, and even carpaccio.