Black, wrinkly, Throuba Olives have a soft flesh and a pleasant, tart-sweet taste. They are meaty with an intense aftertaste which lingers pleasantly and retains the robust flavour of the olive in one’s mouth for a while. All the natural flavours are maintained as there is no brine to dominate the taste.
These olives are picked and salt-cured in a basket to let the water release and drain which is eventually washed off giving them their wrinkly appearance.
Rather than pick the olives, they’re harvested by placing nets under the trees to catch the shriveled fruits as they ripen. Throubes are the only olives that can be eaten directly from the tree. They’re also dry-cured for commercial use, though they’re not used to make olive oil.