in France

Pickled olives "Provençal style"

updated

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Ingredients for 4 servings:

  • 4 cloves garlic
  • 1 piece(s) orange peel, untreated
  • 4 sprigs of thyme
  • 4 sprigs rosemary
  • 4 sprigs basil
  • 2 bay leaves, fresh, alternatively dried
  • 1 chili pepper(s), red
  • 150 g black olives in brine
  • 150 g green olives in brine (if possible Picholines)
  • 100 ml olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

typical taste like fresh from the market

Peel and finely chop the garlic, and finely slice the orange peel. Wash the herbs, shake them dry, and remove the stems. Chop them very finely with the bay leaf. Wash and trim the chili pepper, and slice into thin rings. Drain the olives and mix everything together. Marinate for at least 12 hours. Note: This type of marinade with orange peel is typical of southern France. A little lemon peel can also be added. It tastes best with a slice of baguette as an aperitif.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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