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Autumn in Provence~Olives

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For my last look at autumn in Provence I want to share picture of gorgeous colorful olives in the markets.

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Workers scoop large spoonfuls of olives into bags to be enjoyed by their customers.

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I am not an olive eater per say, but the olives in France taste amazing and once I start, stopping is difficult!! The olives are not pitted, making eating them a bit inconvenient but the flavor and meatiness is well worth the effort!

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There is much variety in the brining liquid and herbs used to finish the olives, a flavor for everyone.

Olive tapenade and bread is often served on the tables of  Provencal restaurants when you sit down, think salsa at a mexican restaurants. Below you will find my Green Olive Tapenade recipe, enjoy!

Green Olive Tapenade

1 ½ cups Spanish olives, pitted and rinsed

2 cloves garlic, pressed

1 tablespoon capers

1 teaspoon each lemon zest and freshly squeezed lemon juice

3 tablespoons or more olive oil

½ teaspoon herbs de Provence

Salt to taste

Place all ingredients in a food processor and pulse until mixture is chunky.  Serve with French bread.

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Lorie Fangio | A Taste of Paris

Meet Lorie Fangio

Lorie Fangio is a teaching chef and the founder of A Taste of Paris culinary excursions. She shares her extensive knowledge of French food & culture through cooking classes, regular TV appearances, local publications, and speaking engagements. She is an award-winning food & lifestyle blogger with a zest for gathering people around a table.

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