Aglandau olive is a variety located in Alpes de Haute Provence, Vaucluse and Bouches-du-Rhône.
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|BB date:||36 months|
|Net weight :||175 g|
Aglandau olive is a variety located in Alpes de Haute Provence, Vaucluse and Bouches-du-Rhône. Used for table olives in our region it is also know as « Berruguette », « Blanquette » or « Verdale from Carpentras ».
Preparation with pesto :
Olives are harvested by hand, picking only the largest and the ripest. Then bitterness has been removed and they are flavoured with pesto.
Provencal pesto is a mixture of three main ingredients :
garlic, basil, olive oil. It is a very frsh and very pleasant mix. It points out Provence authenticity. A key of our culinary preparations.
green olives, garlic, basil, Calanquet mill’s olive oil, water, salt.
Olives are available in sterilized verrines (175g), which provides an 3-year expiry date for consumption.
Keep refrigerated after opening.
Best use :
as appetizer, for parties, drinks and aperitifs.