This recipe and story were shared by Zoé Waller with support of Romain, from Eygalières, France.
In Eygalières, a village in the south of France, in the heart of the Alpilles, the olive recipe is considered a community recipe. It is not passed down from family to family, but rather shared among neighbors, each contributing their own way of preparing it. Once ready, the preserved olives – which can last for up to one or two years – are served during family gatherings or local celebrations, usually at l’heure de l’apéritif: that cherished moment of the day when people come together to enjoy good company, small bites, and drinks before lunch or dinner. And the olives are always there, at the center of the table, bringing people together.
According to Zoé Waller, the contributor for this village’s recipe, the community network in Eygalières and its olive-growing culture are so well established that there is even a local mill where residents can bring their olives and receive oil in return – not necessarily from their own trees, but from the shared community harvest. Surrounded by more than 350,000 olive trees, the Alpilles region is home to a dozen oil mills that reveal the exceptional flavor of both green and black olives.
Zoe introduces us to this recipe that belongs to an interwoven community, and for her, the feeling that best captures this tradition is excitement:
“That moment when you finally taste the olives – discovering how this year’s harvest and the variations of the recipe have turned out, comparing them with previous batches. It’s a little ritual that brings joy and connection.”
Eygalières Community Olive Recipe
Harvesting
- When: October to November
- How: By hand
- By whom: The villagers, working together
Preparing the Olives
The olives are crushed or cut before being placed in a pickle or brine to remove their natural bitterness. This simple process reflects the community’s shared knowledge and care.
Preservation
- Container: Glass jars
- Condiments: None — the purity of the olive speaks for itself
- Medium: Brine
- Shelf life: 1 to 2 years
