23/05/2026
# Olives Noires Confites aux Herbes de Provence
**Heritage Black Olives with Provence Herbs**
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**Origin:** Marrakech souk traditions, adapted through Provençal preservation methods
**Serves:** Makes approximately 500g cured olives (keeps 3 months refrigerated)
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# # Ingredients
- 500g raw black olives, preferably Moroccan Beldi or Picholine varieties
- 150g coarse sea salt (Camargue, if available)
- 2 branches fresh thyme, woody stems intact
- 1 branch fresh rosemary
- 3 bay leaves, fresh or dried
- 1 strip orange zest, pith removed (5cm)
- 1 strip lemon zest, pith removed (5cm)
- 4 cloves garlic, lightly crushed
- 1 small dried red chili, cracked
- Extra virgin olive oil, to cover (approximately 250ml)
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# # Method
1. **Score the olives.** With a small knife, make two shallow cuts lengthwise on each olive. This opens the flesh to the cure without splitting the fruit.
2. **Salt cure.** In a ceramic bowl, toss olives with coarse salt until evenly coated. Cover with a cloth and leave at room temperature for 3 weeks, stirring every second day. The olives will wrinkle and darken—this is correct.
3. **Rinse and dry.** After curing, rinse olives thoroughly under cold water. Spread on a clean cloth and dry completely, at least 4 hours.
4. **Layer the jar.** In a sterilized glass jar, alternate layers
