The main varieties of olives from the estate and their characteristics

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The south of France has a rich and diverse olive heritage. The French olive varieties are closely linked to their terroirs and give rise to olive oils with unique aromatic profiles, often protected by AOP. Discovering these varieties allows you to better understand the quality and identity of French olive oils..

Why are French olive varieties essential ?

Each variety of French olive influences :

  • the taste and aromas of olive oil,
  • its intensity (gentle, fruity, burning,…),
  • its use in cooking.

As for wine, the terroir and the variety of olives are inseparable.

The main varieties of French olives for olive oil

Aglandau

Originally from Provence, Aglandau is one of the most emblematic varieties. This is the main variety found on the farm.

  • Taste : intense fruity, fiery and powerful
  • Flavors : artichoke, fresh grass, green almond
  • Utilisation : ideal for vegetables, salads and character dishes

Salonenque

Traditional Provençal variety, it is distinguished by its pear shape with a “spine”. These are trees more susceptible to diseases.

  • Taste : soft and delicate
  • Flavors : apple, hazelnut
  • Utilisation : perfect for raw vegetables, fish and light dishes

Picholine

This variety mainly developed after the frost of 1956. It is a variety with large, slightly pointed olives.. They are generally large trees. It is a very growing variety.

  • Taste : fruity with a marked bitterness
  • Flavors : prune, exotic fruits
  • Utilisation : versatile

Tench

Typical variety from Drôme (AOP Nyons), it is mainly known for its use in the ripe fruit of the AOP Nyons.

  • Taste : soft and buttery
  • Flavors : dried fruit
  • Utilisation : fine dish such as white fish

Grossane

Old variety from Provence. These are large round olives widely used in the Vallée des Baux de Provence.. It can be easily recognized thanks to its long leaves..

  • Taste : very soft, without bitterness
  • Flavors : butter, hazelnut
  • Utilisation : versatile

We also have two pollinating varieties such as Cayon and Manzanille.

Monovarietal or blend of French olives ?

  • A French monovarietal olive oil highlights the unique character of a variety.
  • And blend of French varieties allows you to obtain a harmonious aromatic balance.

The domain forming part of thePDO Aix en Provence, has the obligation according to the AOP specifications to produce oils with at least two varieties.

This is why in our Fruity Green AOP Aix en Provence et Matured olives AOP Aix en Provence, we find mainly Aglandau then Salonenque, Picholine, Grossane, and Tench. Salonenque will soften the heat and bitterness of Aglandau.

Every year, you have to find a balance between each variety harvested and assemble them in order to obtain the desired oil.

Our mono-varietal variety Aglandau, is not an AOP Aix en Provence oil because there is only one variety which is Aglandau.

Conclusion

The French olive varieties reflect the richness of the terroirs of the south of France. From the power of Aglandau to the softness of Tenche, they offer a wide range of flavors and make French olive oil an exceptional product.