Provençal Olives
French summer in a jar
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.
