Savoury Olive Cake Appetizer

Today we’re sharing with you a delicious recipe made of Provençal ingredients that will be perfect for your aperitif along with a glass of Rosé (or 2!). Needless to say, in the south of France love “L’apéro” as we call it here. Call it aperitif, pre-dinner nibbles; it’s all about sharing a great time with your friends and family. A traditional aperitif is made of different olive varieties, tomatoes (either confites or small fresh ones), some nice cheese and sometimes cold meat cuts. But if you have some time on your hands, it’s always nice to add one or two homemade delights. Here is a recipe for a savoury olive cake or bread, that can be eaten on its own or even replace the bread for your dinner. We’ll be using a local variety of olives, called “Nyons”. They are protected by a quality label that guarantees the origins and quality. They grow in the town of the same name (Nyons), located 70km north of Avignon and are picked at full maturity, between December and January. If you can’t get your hands on Nyons Olives, try and look for good quality black olives (Greek Kalamatas for example).