French Oil Cured Olives


Author: Laura S. Kirkley

Serves: 12


2 cups, olives (8 to 10 ounces) – Nicoise, Kalamata, Arbequina, or a blend
1/2 cup, il Fustino Arbequina EVOO
1/4 cup, il Fustino Cabernet Sauvignon Wine Vinegar
1 tablespoon, Herbes de Provence
1 teaspoon, dried lavender


  1. Place olives in a medium bowl.
  2. In a small saucepan, combine olive oil and vinegar. Bring to a simmer. Turn off heat and gently stir in herbs and lavender.
  3. Pour the warm mixture over the olives and let them marinate at room temperature for at least 2 hours.
  4. The olives may be made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before serving.

Herbes de Provence, which typically includes; Basil, Fennel Seed, Marjoram, Thyme, Rosemary, Sage and Summer Savory, is usually found in the herb section of high-end specialty food stores. Lavender, a member of the mint family, lends pungency to the mix. You can use all of these or a subset.


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