The South of France, particularly regions like Provence, Languedoc, and the French Riviera, is renowned for its high-quality table olives. Both green and black olives are cultivated, each with distinct characteristics, flavors, and culinary uses.

Green olives are harvested before they fully ripen, giving them a firmer texture and a slightly bitter, tangy taste. Some of the most famous green olives from the South of France include:

• Picholine – One of the most well-known French green olives, Picholine olives are medium-sized, elongated, and have a firm flesh. They are known for their crisp texture and bright, slightly nutty, and salty flavor. These olives are often cured in brine, which enhances their tangy and slightly peppery taste.
• Lucques – Recognized for their distinctive crescent shape and bright green color, Lucques olives are mild, buttery, and slightly sweet, with hints of almond. They have a firm but tender texture and are typically served whole.

Green olives pair well with:

• Charcuterie boards (with saucisson, pâté, and cheeses)
• Aperitifs (such as pastis or dry white wines)
• Salads (including Niçoise salad)
• Tapenade (a popular Provençal olive spread)

Black olives are harvested when fully ripe, resulting in a softer texture and deeper, richer flavor. Some of the most notable black olives from Southern France include:

• Nyons – Grown in the Drôme and Vaucluse regions, Nyons olives are small to medium-sized, with wrinkled skin and a deep black color. They are cured in brine and then often stored in olive oil, which gives them a mild, slightly sweet, and nutty flavor. They have a very soft, almost creamy texture.
• Tanche – This variety, often synonymous with Nyons olives, has a fruity, slightly bitter taste with notes of ripe walnuts and red fruit. It is commonly used in Provençal cuisine.
• Cailletier (Niçoise) – These small, dark brown to black olives are famous in the French Riviera, particularly in the city of Nice. They have a delicate, slightly briny taste with herbal and fruity undertones.

Black olives are commonly used in:

• Salads (e.g., Salade Niçoise)
• Tapenade (black olive paste blended with capers, anchovies, and olive oil)
• Pissaladière (a Provençal onion tart with black olives and anchovies)
• Mediterranean dishes (roasted meats, fish, and vegetable dishes)
• Cheese platters (paired with goat cheese, brie, or aged Comté)

Table olives from the South of France offer a diverse range of flavors and textures, making them a staple in Mediterranean cuisine. Whether green or black, each variety has its own unique profile that enhances the dishes and beverages they accompany. From crisp and briny Picholine olives to rich and nutty Nyons olives, these French delicacies are an essential part of the region's gastronomy.