Marinated Provence Olives and Cheese
When I first explored Mediterranean cuisine, I fell in love with Patricia Wells’ book “The Provence Cookbook.” Her recipe for “Herbed Green Olives” is one among many recipes that I have fashioned after recipes in her book. I highly recommend this classic Mediterranean book for anyone following a Mediterranean diet.
I began using Picholine olives as in her recipe but have since moved on to the bright green olives of Italy called Castelvetrano. Whatever type of olives you choose, use ones with the pit intact. They are easy to smash, allowing the marinade to penetrate the entire olive. Be sure to start at least a week ahead for the best results. The day before, add the cheese to marinate. I prefer a strongly flavored cheese like this regional specialty, “smoked scamorza,” a semi-soft, chewy, stringy, and firm smoked cheese. Provolone smoked or not, and firm mozzarella cheese would also work well. Now you too can create your own marinated olive and cheese appetizer.
6 to 8 servings
INGREDIENTS:
½ teaspoon fennel seeds
½ teaspoon cumin seeds
4 large garlic cloves
2 cups or 1 jar of olives of your choice, drained
several springs of fresh thyme
Thin peel from 1 lemon
1 teaspoon herbs de Provence
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 cup cheese of your choice cut into cubes
DIRECTIONS:
1. Laying your chef’s knife flat over the fennel seeds, cumin seeds, garlic, then olives(one by one), whack each with your hand. Ensure the knife blade lays flat over the seeds, garlic, or olives, and your hand whacks from the dull edge for safety. This action will rupture each to better release and mingle their flavors. Place in a quart canning jar or similar vessel with sprigs of thyme, lemon rind, and the herbs de Provence interspersed. Put on a lid and shake the jar to coat the olives—place in the refrigerator.
Day 1
2. Remove the jar for a few hours daily and shake it several times for the next week.
3. Add the cheese cubes and shake to thoroughly combine the day before serving. Shake every few hours that day.
4. On the day of service, remove the jar from the refrigerator several hours before serving to bring it to room temperature. Drain and place in a nice dish to serve.
Day 7
Marinated Provence Olives and Cheese
Ingredients
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- 4 large garlic cloves
- 2 cups or 1 jar of olives of your choice, drained
- several springs of fresh thyme
- Thin peel from 1 lemon
- 1 teaspoon herbs de Provence
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 cup cheese of your choice cut into cubes
Instructions
- Laying your chef’s knife flat over the fennel seeds, cumin seeds, garlic, then olives(one by one), whack each with your hand. Ensure the knife blade lays flat over the seeds, garlic, or olives, and your hand whacks from the dull edge for safety. This action will rupture each to better release and mingle their flavors. Place in a quart canning jar or similar vessel with sprigs of thyme, lemon rind, and the herbs de Provence interspersed. Put on a lid and shake the jar to coat the olives—place in the refrigerator.
- Remove the jar for a few hours daily and shake it several times for the next week.
- Add the cheese cubes and shake to thoroughly combine the day before serving. Shake every few hours that day.
- On the day of service, remove the jar from the refrigerator several hours before serving to bring it to room temperature. Drain and place in a nice dish to serve.
Nutrition Facts
Calories
227.89Fat (grams)
22.37 gSat. Fat (grams)
5.78 gCarbs (grams)
3.33 gFiber (grams)
1.81 gNet carbs
1.52 gSugar (grams)
0.36 gProtein (grams)
5.09 gSodium (milligrams)
826.68 mgCholesterol (grams)
18.83 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.