[3] Even though it is today most common in Provence and other parts of France and Italy,[1] it is also grown in Morocco, Israel, Chile, the United States and other places around the world.

[4] It is a cultivar of middle strength, with a spreading growth form, and medium size, and a crown of an open shape.

[3] For this purpose they are lye cured, then fermented in brine for up to a year, giving them a slightly salty taste.

[7] The tree is of medium size, and assumes a low, spread-out form when carrying fruit.

[5] It is vulnerable to certain organic pests, including Gloeosporium olivarum, Palpita unionalis and Liothrips oleae.

[3] Hybridization of the Picholine and Manzanillo (Bellini et al. 2002b) resulted in the newer cultivars Arno, Tevere, and Basento.