French Fridays with Dorie: Herbed olives

Thankful this week for an easy French Fridays with Dorie recipe (herbed olives p 16). Olives macerated in olive oil flavoured with rosemary, thyme, coriander, black peppercorns, fennel seeds, garlic, bay leaves and chile flakes with a little orange zest in there for good measure – the easiest hors d’oeuvre ever!

These were lovely just a few hours after I made them but most definitely improved with age – the next day and even more so a few days later, the flavours intensified.  Perfect with a crisp white wine and I love the idea of using the oil for dressing salads, tossing with pasta or drizzling over meat once all the olives are gone.


French Fridays with Dorie participants do not publish the recipes on our blogs (though this week you can find a version of the recipe online here) rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon (this link should bring you to the Amazon store geographically closest to you) Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!


Speaking of French, I was featured over on Food Nouveau talking about my “Edible City” (Paris, of course!) this week! Head on over to take a look!


26 thoughts on “French Fridays with Dorie: Herbed olives”

  1. I like this with black olives, I think they have so much more character than green ones. Beautiful pics Mardi! I think the oil is probably the best part. Have a great weekend!

  2. I’m looking forward to using the infused oil later, too. You have the right idea with your glass of wine – that’s how we’ll be enjoying these, tonight. (Though our wine is a Malbec.)

  3. I love when recipes that taste this good are this easy! I used a variety of colors, but I like the look of your all Kalamata jar. Have a wonderful weekend!

  4. Loved the close up of those dark olives swimming in their goodness. Your right – these olives get better and better. Will you make these again? Although I can “buy” just as good, I did like the aromas that lingered in my kitchen. It was just fun to make something so simple that works so well with good wines. Yours are pretty and, I’m sure, tasty.


Leave a Reply to Mardi (eat. live. travel. write.) Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.