| Picholine | |
|---|---|
 The Picholine is best known as a cocktail olive. | |
| Olive (Olea europaea) | |
| Color of the ripe fruit | Green |
| Also called | Colliasse, Fausse Lucques, Piquette |
| Origin | France |
| Notable regions | Provence, worldwide |
| Hazards | Gloeosporium olivarum, Palpita unionalis |
| Use | Oil and table |
| Oil content | Low/medium |
| Fertility | Partially self-fertile |
| Growth form | Spreading |
| Leaf | Elliptic-lanceolate |
| Weight | 3–5 g |
| Shape | Ovoid |
| Symmetry | Slightly asymmetrical |
The Picholine is a French cultivar of olives. It is the most widely available cultivar in France.[1] Though originally from Gard in southern France, it is today grown all over the world. The Picholine is best known as a cocktail olive, though it is also used to make olive oil. It is the most common variety of olive used for oil from Morocco.[2]
- ^ "Picholine Olives". Practically Edible. Archived from the original on 2013-01-31. Retrieved 2009-01-18.
- ^ "Common Olive Varietals by Country". About Olive Oil. Retrieved 10 July 2015.
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