Provencal Olives

Absolutely wonderful! I love olives to begin with, but this marinade takes the flavor over the top. Plus the smell of toasted fennel seeds made my kitchen smell terrfific. It was hard to wait 24 hours, but it was well worth it. Next time I will double the recipe. Thanx!

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Big Winner here! I marinated colossal pitted black olives for my DH's 40th birthday party (thinking I would stuff them later with cool garnishes-no need). One thing my DH does not like is olives (yes, I know it was his b-day) and he actually tried some and really enjoyed them! Our guests ate them all up in no time flat. Next time I will need to make a bigger... no, BIG batch. Thank you for converting a olive "hater" Sharon!!!!

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These are so good! I made them to bring to our family cabin tomorrow to share with family. My problem now is I'm afraid I won't have any left since I find myself creeping into the fridge every 10 minutes. I used Manzanilla and black olives because it is what I have on hand. It even gave the black olives wonderful flavor. I especially love the orange rind, rosemary and Balsamic in these! MErci Sharon. Made for ZWT 5 by a fellow Epicurean Queen.

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Fantastic! Do plan on doing this a couple of days ahead of time for them to marinate! I used dried rosemary, but I think the fresh would make a huge difference. The orange peel has a nice sutle taste...not overpowering at all! I used a mix of 6 different green and black olives. Visually, it was very appealing. I would do this recipe again. Thanks Sharon

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My blend of three different types of olives marinated in this mixture is wonderful. I left them for a week to marinate before trying them and it was a tough week at that. This will be a nice addition to the holiday table.

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These are FANTASTIC! I made a batch with 4 cups of a variety of olives. The presentation of colors, sizes and textures was attractive. I left out the garlic and added thin slices of red onion with good success, garlic upsets my stomach. I included a sprig of fresh rosemary for presentation sake. I marinated for only 4 days before serving and could not keep the bowl filled during our party!! I am considering giving these as a food gift during the holidays. Easy and full of flavor!

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We are a family of olive lovers and these were relished by all of us. I had to omit the garlic, as one of my daughters has a bad reaction to it, but just added some finely grated sweet onion instead. The fennel is a magical ingredient, as was the fresh rosemary. I put aside half of the recipe to marinate for a longer period of time and can't wait to try them again in a few days. Thanks for sharing such a winner with us, Sharon123!

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I let my olives marinate for 3 days - then I couldn't wait any longer. Wonderful blend of flavours and I will use this recipe often. It's the fennel that really made these extra-special for me.

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Really an excellent balance of flavors which only improves with time. While quite flavorful after a day, a week of maceration really makes a difference. An excellent, summery Provencal flavor.

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A savory treat. I can buy lots of different kinds of marinated olives here but have yet to find one that tastes like these- the sweetness of the balsamic contrasting with the bite of the olives, and that super seasoning mix (I did use the fennel)-delicious! Would make a great addition to any antipasto or appetizer tray, or just for eating out of hand (as we did). We tasted after one day's marination, then again after 7 and I would definately advise waiting; the taste developed and integrated (for want of a better word) after a week's time. Thanks for posting!

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I made these with some citrus stuffed olives that I picked up at Whole Foods Market. I almost hesitated to use them as I like them very much with just the citrus, but I went ahead and the result was wonderful. I only omitted the fennel, because I don't care for it. There were delicious after about 5 days, but I tested on after 2 and it was yummy at that point as well. Too bad I only made a cup ~ they are already history!

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