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.
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.
two methods allow the olives to soak up and fully benefit
from the salt or brine mixture prepared to give them
their unique taste.