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 Cooking Light

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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

  1. 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.
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