The Cailletier Olive is a speciality of this producer. Always having grown them in their groves, they sometimes press them to make their delicate oil, and sometimes leave the olives whole to eat. Harvested as it is beginning to turn brown, the olive is small, without a lot of flesh, but with a delicious and powerful flavour. Alziari have left them in brine and added thyme leaves to give a subtle herb note to the olives.
Eat alongside cheese, in a Nicoise salad, or on their own with a chilled glass of rose wine.