1/1 Photo of Provencal Olives
A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France. Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply. Enjoy! From the Moosewood Restaurant's New Classics Cookbook!
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- 1Place the olives in a heat proof bowl.
- 2In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
- 3Set them aside to cool.
- 4In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
- 5Crush or coarsely grind the fennel seeds and add them to the marinade.
- 6Simmer for at least 5 minutes and then pour over the olives.
- 7Cool, and cover and refrigerate.
- 8Allow the olives to marinate at least 24 hours and up to one week before serving.
- 9Serve at room temperature.
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Nutritional Facts for Provencal Olives
Serving Size: 1 (140 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 572.3
- Calories from Fat 493
- Total Fat 54.8 g
- Saturated Fat 7.5 g
- Cholesterol 0.0 mg
- Sodium 21.7 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 3.0 g
- Sugars 9.6 g
- Protein 1.8 g
The following items or measurements are not included:
olives in brine