Spiced Olives

January 30, 2010  |  By The International Kitchen
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Spiced Olives

An extraordinary culinary visit from Madelaine Bullwinkel this past month here to the office of The International Kitchen left us satisfied, happy and curious to learn her fabulous recipes — so we’ve decided to share some of her secrets!

Madelaine’s love for French cuisine has heavily influenced her fantastic creations. If you share the same love for France as Madelaine, then don’t miss out on our special, one time only departure this September 8 – 14, 2007, At Home in Provence,
which Madelaine herself will escort.

France is full of amazing culinary ingredients from north to south. One of our favorites from southern France and the Provence region is the mighty olive. It is used not only for oil and in recipes, but also as a tasty snack dish in and of itself. Whether you like your olive large or small, briny or fermented, purple or green, Provence has plenty of delicious olives to explore on a cooking vacation in Provence.

Spiced Green Olives


  • 7 ounces (2 cups) Picholine olives
  • 10 cloves garlic, smashed and peeled
  • 1 tablespoon olive oil
  • 4 strips orange zest
  • 4 strips lemon zest
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
    * 1 teaspoon fresh lemon juice


1. Drain and rinse off the olives.

2. Prick each one with tines of a fork.

3. Combine the remaining ingredients, pour over the olives in a container and stir well to coat all the olives.

4. Tightly cover and refrigerate the olives for at least 3 days, taking them out to shake occasionally.

5. Bring them to room temperature and toss or shake again before serving.

Learn more about olives, including how to pair olives with wine.

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