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Nutrition Facts
Serving Size 1 cup sauce 91g Recipe makes 1 cup sauce) The following items or measurements are not included below: 1 cup olives in brine 1/4 cup balsamic vinegar
Calories 554
Calories from Fat 497		(89%)
Amount Per Serving		%DV
	Total Fat 55.3g	85%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 40.0g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 14mg		0%
Potassium 336mg		9%
Total Carbohydrate 17.6g		5%
	Dietary Fiber 7.0g	28%
	Sugars 0.2g
Protein 3.2g		6%
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Pre Christmas Dinner, For 14

Abby Girl

Provencal Olives

Recipe #112483 | 25 min | 25 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Mar 2, 2005

A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France. Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply. Enjoy! From the Moosewood Restaurant's New Classics Cookbook!

1 cup sauce (change servings and units)

Ingredients

1 cup assorted olives in brine
2 teaspoons fennel seeds
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 garlic cloves, peeled and chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon cracked peppercorn
1 tablespoon freshly grated orange rind

Directions

1
Place the olives in a heat proof bowl.
2
In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
3
Set them aside to cool.
4
In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
5
Crush or coarsely grind the fennel seeds and add them to the marinade.
6
Simmer for at least 5 minutes and then pour over the olives.
7
Cool, and cover and refrigerate.
8
Allow the olives to marinate at least 24 hours and up to one week before serving.
9
Serve at room temperature.
10
Enjoy!

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Featured Reviews for This Recipe

From: cookiedog

On Jun 12, 2009

These are so good! I made them to bring to our family cabin tomorrow to share with family. My problem now is I'm afraid I won't have any left since I find myself creeping into the fridge every 10 minutes. I used Manzanilla and black olives because it is what I have on hand. It even gave the black olives wonderful flavor. I especially love the orange rind, rosemary and Balsamic in these! MErci Sharon. Made for ZWT 5 by a fellow Epicurean Queen.

1 person found this review helpful

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From: Abby Girl

On May 3, 2008

Fantastic! Do plan on doing this a couple of days ahead of time for them to marinate! I used dried rosemary, but I think the fresh would make a huge difference. The orange peel has a nice sutle taste...not overpowering at all! I used a mix of 6 different green and black olives. Visually, it was very appealing. I would do this recipe again. Thanks Sharon

1 person found this review helpful

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From: Vina

On Dec 26, 2006

We are a family of olive lovers and these were relished by all of us. I had to omit the garlic, as one of my daughters has a bad reaction to it, but just added some finely grated sweet onion instead. The fennel is a magical ingredient, as was the fresh rosemary. I put aside half of the recipe to marinate for a longer period of time and can't wait to try them again in a few days. Thanks for sharing such a winner with us, Sharon123!

2 people found this review helpful

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From: CHILI SPICE

On Jun 24, 2009

Big Winner here! I marinated colossal pitted black olives for my DH's 40th birthday party (thinking I would stuff them later with cool garnishes-no need). One thing my DH does not like is olives (yes, I know it was his b-day) and he actually tried some and really enjoyed them! Our guests ate them all up in no time flat. Next time I will need to make a bigger... no, BIG batch. Thank you for converting a olive "hater" Sharon!!!!

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