How to Brine your own Olives, Alpilles Style

The Olive Culture of Les Alpilles

One of the ladies on our street gave Robin this as a gift when he came to the rescue and changed her gas bottle. She even put the olive branch on. It was so delicious I could have drunk the stuff, I practically did…

I was in the village café yesterday and felt an intense pang of admiration and jealousy all at once. An elderly gentleman came up to the person sitting next to me, presented him with a large bottle of viscous, deeply green liquid, and said, “happy new year!” (in French, of course). It was the unlabelled newly pressed olive oil from his family’s olive trees. How wonderful. I couldn’t think of a better seasonal gift.

…Continue reading here to read Ashley’s post (and see her beautiful photos) of the olive groves in this part of Provence. Discover the village called the “Olive Capital of France,” and the olive variety that tastes a bit like an artichoke. But, mostly keep reading to learn about DIY brining.

More on Olives and the Alpilles

The Jean Martin Company in the Heart the Olives of Les Baux de Provence

Capturing Provencal Beauty in Photos Lumières des Alpilles

The Olive Groves of Provence

Fougasse with Olives and Cherry Tomatoes

The combination of sweet cherry tomatoes and tangy black olives make this focaccia-style bread a stunning addition to any meal. You can even enjoy it on its own with some olive oil or accompanying some soup for a well-rounded and delicious meal.

Check out this recipe

Savoury Ham and Olive Loaf - Cake aux Olives et Jambon

This recipe is simple and very forgiving. For example, you can add a little less flour and another egg instead, or add a little more cheese. Once you have the base you can make a vegetarian version with fresh goat cheese, semi-dried tomatoes and lots of thyme. Play with it to make it yours!

Check out this recipe

Duck Thighs in Olives and Tomatoes with Corn Pancakes

For the best results, allow enough time for the duck to slow-cook in the oven. Make the corn pancakes near the end of the cooking time and serve. This is a delicious, colourful dish.

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Sea Bass with Olives and Cherry Tomatoes

Easy fish dinner with all the wonderful flavours of the Mediterranean.

Check out this recipe

Tomato Olive Tarts - Appetizer

There are a few steps to this recipe, but don't be put off. There is nothing complicated, and you will love the result. As a bonus, the little tart shells are a bit like savoury shortbread so you can serve those on their own. And, if you make too much olive tapenade, it will keep for a few days in the fridge.

Check out this recipe

How to Make Provencal Olive Tapenades

How to Make a True Nicoise Salad by Giuseppina Mabilia @VeniseenProvence