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.
Cooking Light JUNE 2005
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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