Warm Olives with Wild Herbs

Warm Olives with Wild Herbs Recipe
Photo: Jan Smith
Provence is one of the areas of the Mediterranean where specific olives are grown for eating, as opposed to producing olive oil. Local varieties include niçoise, with its nutty, mellow flavor, and the buttery, crunchy picholine. In this appetizer, the olives stand in the oil mixture and become more flavorful. Save the herb-infused oil for a dipping sauce with crusty French bread.


10 servings (serving size: about 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 49
Caloriesfromfat 88 %
Fat 4.8 g
Satfat 0.5 g
Monofat 3.5 g
Polyfat 0.6 g
Protein 0.2 g
Carbohydrate 1.9 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 182 mg
Calcium 25 mg


3/4 cup niçoise olives
3/4 cup picholine olives
1/4 cup extravirgin olive oil
1/4 teaspoon grated lemon rind
1/8 teaspoon crushed red pepper
2 fresh thyme sprigs
2 fresh savory sprigs
1 fresh rosemary sprig


Combine all ingredients in a small saucepan over medium-low heat. Cook 5 minutes or until warm. Place olive mixture in a medium bowl; let stand at room temperature at least 6 hours. Drain olives in a colander over a bowl; discard stems. Reserve oil for another use, if desired.

Joanne Weir,

Cooking Light

June 2005
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