Olives Nicoise

French-style cured olives with bay leaf, rosemary, and thyme. A 10-day water soak followed by an aromatic brine creates these elegant, herb-scented olives.

Prep: 20 min · Cook: 0 min · 12 servings · Easy

Ingredients

• 1 lb green olives
• Fresh water for soaking
• 40g kosher salt per pint water
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme

Instructions

1. Rinse olives thoroughly
2. Place olives in container and cover with fresh water
3. Soak for 10 days, changing water daily
4. Prepare brine: dissolve 40g salt per pint water with bay leaf, rosemary, and thyme
5. Heat brine briefly to infuse herbs, then cool completely
6. Drain olives and transfer to clean jar
7. Pour cooled brine over olives
8. Cure for 3+ months before eating
9. Store in brine for up to 2 years

• All Recipes