An il Fustino Recipe

French Oil-Cured Olives with Lavender and Herbes De Provence

Serves: 4

Ingredients

  • 2 cups, Nicoise olives (8 to 10 ounces)
  • 1/2 cup, il Fustino Arbequina EVOO
  • 1/4 cup, red wine vinegar
  • 1 tablespoon, Herbes de Provence
  • 1 teaspoon, dried lavender

Method

  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.