Les variétés d'Olives

Varieties of Olives

We grow the five varieties of olives of the AOP Les Baux-de-Provence, used in both oil and table olives.

The Berruguette olive variety, also known as Aglandau.

The Berruguette, also known as Aglandau, stands out with its tree’s denser appearance compared to other varieties. This olive is mainly used for oil production, with yields ranging from 19% to 22%. Though more sensitive to drought, it has proven itself through its resistance to cold and wind. Its firm flesh yields an oil that is full-flavoured and intense, with a hint of spiciness, and is valued for its natural preservative qualities.

Appearance: The Berruguette stands out with its long, curved shape, reminiscent of a crutch.This distinctive form likely inspired its name, “Berruguette” meaning “gazelle’s beak” in Provençal.

  • Colour: When ripe, Berruguette olives would change colour from bright green to even darker shades ranging from dark purple to black.
  • Flavour: Berruguette olives are known for their rich and fruity taste, with slightly spicy notes and moderate bitterness.
  • Use: This variety is often used to produce high quality extra virgin olive oil due to its relatively high oil content. However, Berruguette olives can also be eaten as table olives after being prepared and marinated.

Resistance: Berruguette olive trees are known for their resistance to harsh climatic conditions of the region, including very hot dry summers.

The Grossane Olive Variety

The only variety authorized to bear the name “black olives of the Baux-de-Provence valley”, the grossane is an olive mainly grown in our department, specifically in the Alpilles. This variety requires a long time to mature, with yields between 15 and 17%. The tree prefers moisture-rich soils.

  • Appearance: Grossane olives are relatively large and round. They range in colour from dark purple to black at maturity. Their shape is rather asymmetrical and their surface can be wrinkled.
  • Flavour: One of the distinctive characteristics of Grossane olives is their slightly sweet taste. They are less bitter than some other varieties of olives, making them better for direct consumption.
  • Use: Grossane olives are often used for the production of high quality extra virgin olive oil due to their relatively high oil content. However, due to their fleshy texture and sweet flavor, they are also eaten as table olives. They can be marinated, seasoned, or simply enjoyed as they are.

The Salonenque Olive Variety

Originally from Salon de Provence, La Salonenque is mainly grown in the department of Bouches-du-Rhône. The tree has a gracefully drooping shape. This variety adds a distinctive smoothness to the oil it produces. Its yield is notable, ranging from 18% to 22%. Salonenque thrives in calcareous, stony, and shallow soils, and is well adapted to dry, windy summers.

  • Appearance: Easily recognisable by their shape, reminiscent of a bumpy pear, Salonenque olives have a soft green color that shifts to shades of purple as they ripen. Medium to large in size, they are elongated and tapered. At full maturity, their color ranges from green to deep purple, sometimes even black.
  • Flavour: Salonenque olives are generally considered to have a mild, slightly fruity flavour. They have a fleshy texture and are quite delicate.
  • Use: Harvested while still green in September for use as table olives, they are picked in October when intended for oil production, yielding a mild oil with fruity notes. Thanks to their firm flesh and moderate oil content, Salonenque olives are often used to produce extra virgin olive oil.
  • Resistance: The tree is characterised by its sobriety and drought resistance. Salonenque olives are valued for their resistance to diseases and pests, making them a popular choice among growers.

The Verdale Olive Variety of Bouches-du-Rhône

Finally, the Verdale des Bouches-du-Rhône is a low-yielding variety. Due to its fragility, it must be pressed immediately after harvest. This cultivar is known for its resistance to cold. Its versatility allows it to be used both as a green table olive and for producing an oil with notes of fresh herbs and green apple. Its oil yield ranges between 14% and 15%.

  • Appearance: The Verdale des Bouches-du-Rhône is distinguished by its elongated silhouette and delicate white dots. At maturity, their color varies from green to dark purple or black.
  • Flavour: Olives of this variety are known for their fruity taste and fleshiness. They may have subtle aromas of almond and herbs.
  • Use: The Verdale des Bouches-du-Rhône are versatile and can be used both for the production of extra virgin olive oil and for the preparation of table olives.

The Picholine Olive variety

The Picholine du Languedoc is not one of the typical varieties of the AOP Les Baux-de-Provence, but is cultivated for its great polinisating capacity that other varieties need to develop. A variety grown throughout the Mediterranean, they are very popular as table olives.