Marinated Olives in Herbes de Provence
Marinating olives is really quite easy and the flavor you get from Herbes de Provence is very impressive. You just need to plan ahead so there is at least two hours or up to one week for the marinating process to complete and produce the maximum flavor. The longer the olives are marinated the more intense the flavor. Marinated olives always make a nice party appetizer, addition to a cocktail or a beautiful gift for a friend or co-worker.
I learned from reading Martha when making marinated olives you should never throw the flavored oil away after the marinating process is done. The flavored oil makes a nice addition to a salad dressing or makes a nice marinade for poultry. I love using the oil with sautéed or roasting vegetables and is also excellent in a stir-fry.
There are many different olives out there, but one of my new favorites is called Nyon olives. They have a mild, salty yet bitterness to them and are usually dry cured in olive oil. If you live in a small community like I do, these can be hard to find so they can be replaced with other types of olives. Martha introduced me to them in her cookbook “Martha Stewart Hors D’ Oeuvres Handbook”. The recipe I’m going to share is from this book.
This marinated olive recipe calls for Herbes de Provence which is a combination of herbs with its origins in the French cooking tradition. This is an excellent blend of herbs with the unique flavor of lavender. I have the complete recipe for Herbes de Provence if you would like to make it yourself. If you prefer to purchase it rather than making it, you can find it at some of your finer cooking stores or it can be purchased on-line. This recipe calls for additional lavender flowers though the Herbes de Provence does contain some, the additional flowers make the recipe more intense.
Many years ago i made these made these Marinated Olives for our store Sweet Cicely’s open house promotion. They were a hit and I have been serving them to my guests ever since.
French Oil-Cured Marinated Olives with Lavender and Herbes De Provence
by Martha Stewart
2 cups (8 to 10 ounces) French oil-cured black olives such as Nyon
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Herbes de Provence
1 teaspoon Organic dried Lavender flowers
1. Place the olives in a medium bowl.
2. In a small saucepan, combine the olive oil, vinegar, Herbes de Provence, and lavender. Bring to a simmer. Pour the warm mixture over the olives and let them marinade at room temperature for at least 2 hours. The olives maybe made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before serving.
Note: In this recipe and photographs you will notice I used (2-12oz. jars) Kalamata because that is all I had on hand at the time. They were quite good, as well.