History

The Lucques is grown almost entirely in the Hérault and the Aude and takes its name, most sources agree, from the Italian city of Lucca. It has AOP status as Lucques du Languedoc. The curve is natural rather than a processing artefact, and the stone lifts cleanly out, which is why it is the olive of choice for a table bowl. Picking happens in September and October and the fruit is cured quickly in weak brine so the flesh stays pale green and the flavour stays sweet. In Montpellier it turns up automatically with a glass of Picpoul, salted almonds alongside, before anyone has ordered anything.

Book a food experience

Tours, tastings and classes that match this page, bookable on GetYourGuide.

Browse all food experiences

Where to eat olive lucques du languedoc

Olive Lucques du Languedoc in Montpellier

Marché des Arceaux ★ 4.7

Les Arceaux

The Marché des Arceaux lines Montpellier's Saint-Clément aqueduct on Tuesday and Saturday, up to 80 producers selling organic vegetables, cheese and flowers.

TipThis is where the city's chefs shop; arrive by 09:00 on Saturday before the best producer stalls sell through.

Directions

Marché Plan Cabanes ★ 4.0

Figuerolles

The Plan Cabanes market fills Cours Gambetta in Montpellier six mornings a week, more than twenty traders serving the Figuerolles side of the old town.

TipCombine it with the surrounding Cours Gambetta grocers and pastry shops for mint, olives and msemen in one sweep.

Directions

Halles Castellane ★ 4.5

Écusson

Halles Castellane is Montpellier's iron-and-glass central market on Rue de la Loge, 25 stalls of cheese, oysters and produce a minute from the Comédie.

TipSeveral stalls shuck Bouzigues oysters to eat on the spot with a glass of Picpoul; go before noon for the full spread.

Directions

All Montpellier signature dishes →

More cities are in research. Want olive lucques du languedoc covered somewhere specific? Tell us where you want to eat.

Browse all dishes →