picholine


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picholine

(ˌpɪʃəˈliːn)
n
(Cookery) a variety of mild green olive from France which is cured in salt brine
References in periodicals archive ?
Picholine, Gaeta and Kalamata are all varieties of which fruit?
Jean Georges or Picholine with the best cheese trolley, in New York.
chopped flat-leaf parsley, plus small leaves 1/3 cup picholine or Nicoise olives, pitted and coarsely chopped 12 baguette slices (from 3A baguette), cut on a diagonal about 1/2 in.
Arbequine', Koroneiki', Picual' and Picholine marocaine' (cropped olive).
In 1974, founder Bruce Cohn transformed a former dairy into the Olive Hill Estate Vineyard, named for the property's grove of 140-year old French Picholine olive trees.
Abousalim and Mansouri (1991) conducted experiments on semi hard wood cuttings of olive cultivars Picholine and Marocanie, prepared in autumn, and propagated in 3x6x0.
Colleen was Sous Chef at Terrance Brennan's [see issues 42 and 63] Picholine before opening The Farm and Fisherman with her husband in the artsy Washington Square West neighborhood.
There are 68 residential units in the building which houses Michelin-rated restaurant Picholine on the ground floor.
For Sara, there's Mediterranean with panache at Picholine, for Tim, there's experimentation with Wylie Dufresne at WD50 (no relation, we hope, to WD40) and Tom is at the Gramercy Tavern for nose-to-tail dining.
Two-star restaurants include Alto, Chef Table at Brooklyn Fare, Corton, Gilt, Gordon Ramsay at The London, Kajitsu, Marea, Momofuku Ko, Picholine and Soto.
Picholine, sevillano and cerignola are all types of what?