Best 4 Provencal Olives Recipes
**Discover the vibrant flavors of Provence with our delightful Provencal olives recipes. Explore a range of preparations, from the classic marinated olives to the savory tapenade and the tangy olive oil cake. Each recipe captures the essence of Provencal cuisine, offering a unique taste experience. Whether you're looking for a simple appetizer, a flavorful condiment, or a sweet treat, our collection has something for every palate. Embark on a culinary journey through the picturesque landscapes of Provence with these authentic and easy-to-follow recipes.**
**Recipes:**
1. **Marinated Olives:** This classic recipe showcases the simplicity and elegance of Provencal cuisine. Fresh olives are cured in a flavorful marinade of herbs, citrus, and garlic, resulting in a savory and aromatic appetizer that pairs perfectly with cheese, bread, and wine.
2. **Tapenade:** Experience the rich and versatile nature of tapenade, a Provencal staple. This savory spread combines olives, capers, anchovies, and olive oil, creating a complex and umami-packed condiment. Serve it as a dip with bread, crackers, or vegetables, or use it to enhance sandwiches, salads, and pasta dishes.
3. **Olive Oil Cake:** Indulge in the sweet and nutty flavors of olive oil cake, a delightful dessert that embodies the essence of Provence. This rustic cake is made with extra virgin olive oil, giving it a moist and tender crumb. The addition of citrus zest, honey, and almonds adds depth and complexity to the flavor, resulting in a truly special treat.
4. **Provencal Olive Bread:** Elevate your bread-baking skills with this aromatic Provencal olive bread recipe. Fresh rosemary, thyme, and olives are incorporated into the dough, creating a flavorful and fragrant loaf that is perfect for sandwiches, salads, or simply enjoying with a pat of butter.
5. **Roasted Olives:** Discover the simple yet delicious magic of roasted olives. This easy recipe transforms ordinary olives into a crispy and savory snack. Simply toss the olives with olive oil, herbs, and spices, then roast them in the oven until they are slightly wrinkled and golden brown. Enjoy them as a standalone snack or incorporate them into salads, pasta dishes, and grain bowls.
CHICKEN OLIVES PROVENçAL
Chicken with a Provençal style filling and a tasty tomato sauce make a simple but sure-fire hit from Mary Berry.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven to 375°F To prepare the stuffing slit each sausage skin lengthways and remove the meat.
- Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well.
- Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing.
- Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over.
- Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan.
- Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot.
- Garnish with parsley and serve with herby crushed new potatoes.
Nutrition Facts : Calories 323.1, Fat 14.3, SaturatedFat 4.7, Cholesterol 135.9, Sodium 1016.9, Carbohydrate 12.8, Fiber 2.8, Sugar 7.9, Protein 36
PROVENçAL SHORT RIBS WITH OLIVES AND HERBS
Steps:
- Heat oven to 350°F with rack in lower third.
- Stir together flour with 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a bowl. Pat ribs dry and lightly dredge in flour mixture, knocking off excess.
- Heat 2 tablespoons oil in a wide 6- to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in 3 batches, about 8 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
- Cook onions, carrots, and celery in remaining 2 tablespoons oil with 1/2 teaspoon salt over medium heat, stirring occasionally, until just softened and beginning to brown, 8 to 10 minutes.
- Add garlic and herbs and cook, stirring frequently, until garlic is softened and fragrant, 2 minutes.
- Add wine and boil until reduced by half, about 8 minutes, then stir in broth, tomatoes with juice, and vinegar and bring to a simmer.
- Return ribs to pot. Cover with the lid, then place in oven, and braise until ribs are fork-tender, 3 to 3 1/4 hours.
- Transfer ribs with a slotted spoon to a bowl. Let cooking liquid stand briefly, then skim fat from top. Stir in olives. Adjust seasoning to taste, if necessary.
- Return meat to pot. Grate zest from orange over top just before serving.
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!
Provided by Sharon123
Categories European
Time 25m
Yield 1 cup sauce
Number Of Ingredients 8
Steps:
- Place the olives in a heat proof bowl.
- In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
- Set them aside to cool.
- In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
- Crush or coarsely grind the fennel seeds and add them to the marinade.
- Simmer for at least 5 minutes and then pour over the olives.
- Cool, and cover and refrigerate.
- Allow the olives to marinate at least 24 hours and up to one week before serving.
- Serve at room temperature.
- Enjoy!
Nutrition Facts : Calories 572.4, Fat 54.8, SaturatedFat 7.5, Sodium 21.7, Carbohydrate 18.7, Fiber 3, Sugar 9.6, Protein 1.8
MIXED PROVENCAL OLIVES WITH PRESERVED LEMON AND OREGANO
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Place olives in a medium bowl; set aside. In a small saucepan, combine lemon, vinegar, olive oil, and lemon juice; bring to a simmer, and stir in oregano. Pour over olives, and marinate at room temperature for at least 2 hours. Olives may be made 1 week ahead and refrigerated in an airtight container. Return to room temperature before serving.
Tips:
- Choose the right olives: For Provencal olives, use firm, ripe olives with a deep purple or black color. Avoid olives that are bruised or have blemishes.
- Prepare the olives: Before brining, slash the olives with a sharp knife to help the brine penetrate. You can also remove the pits if desired.
- Make the brine: The brine is a mixture of water, salt, and herbs. The basic ratio is 1 cup of salt to 4 cups of water. You can add additional herbs and spices to taste, such as garlic, thyme, rosemary, and bay leaves.
- Brine the olives: Place the olives in a clean glass jar and cover them with the brine. Seal the jar and store it in a cool, dark place for at least 2 weeks. Stir the olives occasionally to distribute the brine evenly.
- Cure the olives: After brining, the olives need to be cured. This process can take several months or even years. During this time, the olives will develop a complex flavor and texture.
- Store the olives: Once the olives are cured, they can be stored in a cool, dark place for up to a year. You can also store them in the refrigerator for up to 6 months.
Conclusion:
Making Provencal olives at home is a fun and rewarding experience. With a little patience, you can create your own delicious and authentic olives that are perfect for snacking, salads, and other dishes. So next time you're looking for a new culinary adventure, give Provencal olives a try.
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