The Jewel of the Pacific

Tahitian pearls, famed for their unique dark hues and iridescence, are cultivated by the black-lipped oyster (Pinctada margaritifera), found in the nutrient-rich lagoons and reefs of French Polynesia. The distinctive colouration of these pearls—ranging from deep blacks and rich greys to vibrant greens, blues, and purples—stems from the natural pigments in the oyster's inner shell and the specific environmental conditions where they are farmed.

The cultivation of Tahitian pearls is a meticulous process that begins with the insertion of a nucleus—a small, spherical bead made from mother-of-pearl—into the oyster’s mantle. Alongside the nucleus, a piece of mantle tissue from another oyster is introduced to stimulate nacre (the substance that forms the pearl) production. Throughout 18 to 24 months, the oyster secretes layers of nacre around the nucleus, gradually forming the pearl.