In September, fresh Salonenques and Blanquette olives are picked at local farms in Provence. The olives skins are split in order to facilitate the de-bittering of the olives with sea salt. The salting causes juice to form in the olives, a maceration that over time cures them perfectly. Wild, fresh fennel, cut from the local harvest is added to the mix. A very slight fermentation takes place during the curing process. It’s the very light fermentation that gives these extraordinary olives their incomparable flavor - a true freshly harvested product of the fall season.