French Cured Olives with Lavender and Herbes de Provence

Servings: 4

Herbs de Provence typically includes; basil, fennel seed, marjoram, thyme, rosemary, sage, and summer savory.


  • 2 cups olives, Nicoise, Kalamata, Arbequina, or a blend
  • 1/2 cup il Fustino Arbequina EVOO
  • 1/4 cup il Fustino Cabernet Red Wine Vinegar
  • 1 tablespoon Herbs de Provence
  • 1 teaspoon dried lavender


Place olives in a medium bowl.

In a small saucepan, combine olive oil and vinegar. Bring to a simmer. Turn off heat and gently stir in herbs and lavender.

Pour the warm mixture over the olives and let them marinate at room temperature for at least 2 hours.

The olives may be made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before serving.