Picholine Languedoc olive tree is the most cultivated French variety. Its origin is situated in Gard. Initially the use of Picholine was practically exclusively for dressing. However, the rusticity of the plant and the good quality of the oil have helped the variety to expand throughout all the French olive-growing areas (Ardèche, Valchiusa, Corsica, Aude, Bouches-du-Rhône, Var, Gard and Hérault) and also have a growing presence in other countries.
Names or synonyms: The olive tree Picholine Languedoc is also known by the names: Fausse Lucques, Lucques Bâtarde, Coyas, Colliasse, Coiasse, Picholine du Gard, Piquette, Olive de Nimes and Collias.
Characteristics of the Picholine Languedoc
Picholine Languedoc, is a rustic olive variety that adapts well to different environmental conditions in France and certain areas of other countries (Chile, Uruguay…).
Productivity: Picholine olive tree variety is of precocious and high production.
Regularity of bearing: Your productions are regular and are considered a short-lived variety.
Flowering: Picholine is a variety of olives probably partially self-compatible (same as its clone Picholine Marocaine) and medium bloom. On the other hand, it produces a lot of olive pollen, of good pollinator quality.
Vigor and bearing of the tree: Picholine Languedoc olive tree has medium vigor, is open bearing and has a medium glass density.
Sheet: Picholine has the medium-sized elliptical sheet.
Multiplication: The Picholine Languedoc olive plant has intermediate rooting capacity. It is used as a pattern for the Picholine Marocaine variety.
Picholine olives, morphological characteristics
Picholine olives are of excellent quality for dressing, has a firmness similar to Hojiblanca and easily detaches The pulp bone.
Maturation: Picholine olive tree, has olives of late maturation.
Size: Picholine olive produces olives of medium size (3 grams).
Shape: The shape of the Picholine olive is elongated and asymmetric.
Skin color: when ripe, the Picholine Languedoc olive reaches the wine-violet red color. It has many numerous and small lenticels.
Pulp: of very good quality, it is the main dressing olive of France. The firmness of the pulp is good and the olive boneis easily removed. It is usually seasoned in green, and it also supports slicing partition.
Yield: Picholine Languedoc olive has a medium fat yield (17%).
Like its clone Picholine Marocaine, the oil is difficult to extract, being more expensive and requiring more time to machine oil extraction in the oil mill.
Uses: It is mainly used for dressing, however, although the extraction of oil is complicated, it is also destined to oil mill due to the high quality of the olive oil.
Advantages: high productivity, rustic variety, good quality olives and olive oil.
Disadvantages: difficulty in oil extraction.
Picholine Languedoc EVOO
Picholine Languedoc EVOO, is highly appreciated in France. The palate is fluid, bitter, spicy and with medium-high intensity fruity.
Sensations: highlights the smell of green grass and fresh almond, with softer notes of artichoke and tomato. It is also possible to find aromas of plum and red fruits.
Properties: Picholine olive oil has a medium-high percentage of linoleic acid (8.5%), a high amount of oleic acid (74%) and very high presence of polyphenols (700).
Price: Picholine Languedoc monovarietal oil reaches prices of € 30 / liter for the Extra Virgin olive oil category.
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