In the heart of Frances’ beautiful Region of Provence the Arnaud family has been curing olives for three generations. Each fall a new crop of olives is picked, washed, and cured in a simple brine of sea salt and water. After four months of curing Arnaud olives are seasoned with local Herbes de Provence, wild fennel, or mellow, roasted garlic…and finished with a dash of red wine vinegar and local sunflower oil for rich texture and delicious finish.