Salonenque or Béruguette olives, water, salt, fennel, citric acid. A.O.P. Vallée des Baux de Provence
A typical recipe of Vallée des Baux de Provence, cracked olives are traditionally harvested in early September. Their flesh is split and they then spend several days in a brine to eliminate all acidity. The 3rd weekend in September, they can finally be tasted during the famous Olive Cassée festival in Mouriès. Flavoured with fennel, they are perfect for an aperitif that will transport you to the foothills of the Alpilles.