OTI Alpilles en Provence

Broken green olives, a great classic in Provence

The broken olive in Provence is a tradition.

It marks the end of summer and the beginning of autumn.  Lovers of this speciality always look forward to it. When we say “broken olives”, we of course mean green olives, which are the only ones suitable for this recipe.

“Broken green olives from the Valley of les-Baux-de-Provence ” are made from the Salonenque or Aglandau varieties (the latter is also known as ” Béruguette ” or ” Blanquette “). For table olives, varietal mixing is not allowed during marketing. The olives must have a size corresponding to a maximum number of 35 fruits per hectogram.

Preparation of broken olives :

Preparation of the « infusion » :

You can start eating them 5 or 6 days later. Always remember to immerse your olives well.

In your containers, put a lid with a smaller diameter, slightly weighted to keep your green nuggets under water and fill your infusion jars to the maximum during storage. You will be able to keep them in the jars for several months and they will be the ideal friend for your aperitifs !

These other recipes might interest you