|
|
Our traditional knowledge Raymond GONFOND ‘olives cassées’ are still produced using traditional methods. The brine obtained directly from an infusion of wild fennel is a true reminder of past times and from it is born an exceptional olive; a real taste of Provence. The term ‘cassées’ comes from a traditional method used in our region in which the green olives are milled with hammers so any bitter flavours are dissipated. This method is used only for green olives. For black olives the method is a much simpler one, any bitterness is extracted by pricking the olives with needles. These two methods allow the olives to soak up and fully benefit from the salt or brine mixture prepared to give them their unique taste. |
|
|
|
Olives GONFOND |