Warm Olives with Wild Herbs
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.
Yield: 10 servings (serving size: about 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 49
- Calories from fat: 88%
- Fat: 4.8g
- Saturated fat: 0.5g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.6g
- Protein: 0.2g
- Carbohydrate: 1.9g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 182mg
- Calcium: 25mg
Ingredients
- 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
Preparation
- 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.
Warm Olives with Wild Herbs Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Make-Ahead
- CUISINE: French
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Gluten-Free
- PUBLICATION: Cooking Light
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