Good Eats: An excellent Choice for baking! Toss with pasta, use in salad dressings and light sautes. Substitute for melted butter in any recipe.
Perfect Pairs: Traditional or White Balsamics, any Wine Vinegar
Picholine olives are native to Gard in the south of France, though it is grown today throughout the world. Picholine olives have a mild and nutty taste, and are best known for their use as cocktail olives - though the Picholine also makes a delicious, fruity and complex olive oil.
The most common olive variety of Provence, Picholine olive oil has a unique aroma of green tropical fruits, nut and artichoke notes. This olive oil is pale, very well balanced and sweet with a high polyphenol level. Try Picholine olive oil on mushroom and pea risotto, or in your next rice pilaf. Its distinctive taste makes Picholine olive oil perfect for use with grilled fish, char-grilled meats, and roasted vegetables. Picholine olive oil is also delicious for dipping, or pair it with Black Currant Balsamic vinegar to dress green salads.
Olive Oil, comes from olives, which are the fruit of the hardy, long-lived olive tree. Olive oil is a hugely popular oil throughout the world, both for cooking and for eating as a condiment [like a salad dressing, or a bread dip, or in a sauce] with foods. Extra virgin olive oil is considered by most people to be the highest-quality olive oil, with the finest taste and texture.
Choosing an olive oil can be similar to selecting a wine. The flavor of these oils vary considerably and a particular oil may be more suited for a particular dish, depending on whether you are pan-frying, sauteing, stir-frying, grilling or baking... or whether you are using the oil for marinades, dips, and dressings. If uncompromised by heat, the flavor of the olive oil is stronger.