The local varieties in southern France include Bécaru, Galinenque, Laurine, Michelenque, Ouana, Palma, Pointue and Pounchude.
[1] The stone has a pointed apex and a rounded base, with a rough surface and a mucro.
[1] The aroma of the oil is described as "fruit, almond and fresh apricots with a background hint of spicy green mint".
Among the olive cultivars used for pollination are the Cayon, Picholine, Verdale and Arbequina.
[6] On the other hand, it has an exceptional resistance to cold; after the devastatingly hard winter of 1956, when most French olive orchards were destroyed, many Olivière trees survived.