These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 5 bay leaves
- 2 large garlic cloves, peeled, green shoots removed, thinly sliced
- Strips of rind from 1 lemon (preferably organic)
- 1 tablespoon fresh thyme leaves, coarsely chopped
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon fennel seeds
- 2 cups imported olives (black, green or a mix) (about 3/4 pound)
- Nutritional Information
Nutritional analysis per serving (12 servings)
76 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 0 grams protein; 209 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 cups, serving 12
Preparation
- Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
- Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
- Advance preparation: These will keep for about two weeks in the refrigerator.
Dining and Cooking