Castelvetrano olives—buttery and bright green—were the star of the show for a recent host gift I put together. 

Saint-Remy OlivesThe inspiration? A 2019 trip to Provence, France, with friends, where we spent our days hopping from one market to the next. In Saint-Rémy-de-Provence, there were rows of big rustic containers filled with every kind of olive imaginable—some marinated, some not, all calling your name as you walked by. While I couldn’t bring home any olives, I did procure some Herbes de Provence for our spice cabinet at home. This recipe immediately brought me back there.

I dressed them up with lemon zest, finely sliced shallots, Herbes de Provence, extra virgin olive oil, and just a touch of white balsamic vinegar. White balsamic gives a gentle tang without overwhelming the other flavors, but champagne vinegar would also work if you want something even softer. I added a few sprigs of thyme and rosemary from my garden to round out that Provençal flavor profile. The result? Pure summery magic.

I used Castelvetrano (from Sicily) as the mild flavor allowed the added ingredients to shine. Instead of Castelvetrano olives, you can use Picholine (France) or Cerignola (Italy) olives.

For a recent dinner party, I packed these marinated olives into a little jar, tied on a simple tag and a bit of ribbon—an elegant, edible host gift that didn’t need to be served on the spot. Our friends, Sara and Thad G, could open it later and enjoy a taste of summer, sunshine, and southern France.

Provençal Olives

 

Provençal Olives

French summer in a jar
5 from 1 vote
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Course Appetizer
Servings 2 cups

Ingredients
  

  • 1/2 cup extra virgin olive oil
  • 1 tablespoon white balsamic vinegar see Notes
  • 2 teaspoons Herbes de Provence
  • 2 cups green olives Castelvetrano, Picholine or Cerignola, drained and patted dry
  • 1 small lemon finely zested
  • 1/2 small shallot very thinly sliced
  • Fresh rosemary and thyme sprigs

Instructions
 

  • In a medium bowl, combine the olive oil, vinegar and Herbes de Provence. Let this sit for 10 minutes so the flavors can meld.
  • Stir in the olives, lemon zest and shallots.
  • Add in a few sprigs of rosemary and thyme.
  • Cover and let marinate at room temperature for at least 2 hours or ideally overnight for maximum flavor. Stir occasionally.
  • Transfer to a pretty jar or container, making sure the olives are mostly covered with oil. Store in the refrigerator. Remove from the refrigerator an hour before serving.
  • Olives keep, refrigerated, for three weeks.

Notes

  • You can use champagne vinegar in place of white balsamic vinegar. I do not recommend using balsamic vinegar as it’s too strong.
Provençal Olives