Olives marinées
Marinated olives
Olives marinées à la provençale: olives marinated with herbs, garlic and orange
Marinated olives are on every Provençal table at the apéro, set out in little bowls with pastis or a cold rosé for the grown-ups and lemonade for the children, and they are sold by the scoop at the markets of Nyons, Aix and Nice. Mixed olives are tossed in olive oil with herbes de Provence, garlic, orange zest and a little chilli, and left for a day to soak up the flavours. The common mistake is serving them fridge-cold, which dulls the taste and sets the oil. Chef's tip: warm them very gently in a pan for 2 minutes before serving.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 4 tbsp olive oil
- 1 tsp herbes de Provence
- ¼ tsp dried chilli flakes (optional)
- ½ tsp fennel seeds, lightly crushed (optional)
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Method
0/3 doneStep 1: Drain and rinse the 14 oz mixed green and black olives, with stones and pat dry.
5 minStep 2: Mix with the 4 tbsp olive oil, 2 garlic cloves, lightly crushed, 1 tsp herbes de Provence, 3 thyme sprigs, 3 orange zest strips, ¼ tsp dried chilli flakes and ½ tsp fennel seeds, lightly crushed.
5 minStep 3: Cover and leave in the fridge for at least 24 hours, stirring now and then. Bring to room temperature before serving. Keep in the fridge for up to 2 weeks. Olives with stones are a choking risk for small children.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does olives marinées take?
- About 10 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic cloves, lightly crushed?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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