This recipe can easily be doubled and the olives stored in the refrigerator for up to 2 weeks. The olive oil is gently heated until the garlic turns golden and the rosemary and thyme release their fragrant oils.The mixed olives are stirred in and left to marinate in the herb and oil mixture becoming more flavorful with time. Whether its glazed carrots, garlic parmesan asparagus, or Brussel sprouts. Add to the temperaturecontrolled water bath and cook at a low temperature to maintain texture.

Seal fresh vegetables in a bag with olive oil, garlic, herbs, and a pinch of salt. For a little Provencal twist I add a shot of Pastis (anise-flavored liqueur) to mine for a delicate and subtle anise flavor. Sous vide dinner ideas aren’t limited to meat and seafood. Fragrant thyme and rosemary lend a complex flavor and aroma to the salty olives that is intensified by the pure bright flavor of lemon zest. It doesn’t take much to transform good olives into great ones when marinated in olive oil and aromatic herbs such as thyme and rosemary. The fact that they are so wonderfully versatile makes me fall even deeper in love with these salty little gems of the Mediterranean. Common varieties in Provence include the niçoise olive, with its nutty, mellow flavor, and the picholine with its buttery texture. A limited menu will be available for: Take-Out/Email & Caviar. Some are meaty and firm, others soft and yielding. We will be open from 10:00AM-3:00PM and serving a modified menu (NO DINNER SERVICE) However, due to the unfortunate current events Olive & Thyme will not offer dine-in services as of Monday, March 16, 2020.

The green ones are picked before fully matured and tend to be mild and nutty. In the south of France after a long day's work it’s not uncommon to find friends sharing a bowl of olives accompanied by a glass of Pastis preceding dinner.įrom small to large, jet black to pale green, plump to delightfully wrinkled, the varieties of olives to be found seem endless, each with their unique personality. Plump olives cling from their branches, bearing large quantities of fruit that are harvested between October and January every year. Rows of gnarled tree trunks with slim graceful branches and shimmering silvery-green leaves dot the landscape. The trees tend to favor the rocky, poor soil of the region. Immortalized by painters such as Cezanne, Van Gogh and Picasso this tree has a special place in the cultural landscape and identity of the area. The olive tree has long been a symbol of hope, beauty, peace and fertility. The olive tree, its fruit and oil have been significant in the culture and rituals of its native region, the Mediterranean Basin, and the economy of its inhabitants throughout history. One of my favorite things to serve when having cocktails before dinner is marinated olives.Īn ancient fruit surrounded by history and acclaim, olives are one of the most enduring symbols of the Mediterranean. When you are hosting a dinner party, it’s tempting to overextend yourself making a variety of appetizers, but usually a few little nibbles before dinner are all you need. Slice lamb and serve with watercress, herbed cheese, and flatbread.These garlic, rosemary and thyme marinated olives make a quick and easy appetizer for any cocktail or dinner party. Step 6ĭress watercress in a large bowl with lemon juice and remaining 1 Tbsp.

Season herbed cheese with salt and pepper. With motor running, stream in ½ cup oil process until blended. While lamb rests, process cheese, garlic, lemon zest, and thyme in food processor until light, fluffy, and smooth. Bring to room temperature before roasting. Step 4ĭo Ahead: Lamb can be stuffed and tied 1 day ahead cover and chill. Remove lamb from oven and tent with foil let rest 15–20 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35–45 minutes longer. Roast until lamb is starting to brown, 30–40 minutes. Transfer to a wire rack set inside a rimmed baking sheet drizzle with oil. Position seam side down and tie closed with kitchen twine at 1 ½' intervals crosswise, then once lengthwise. Spread stuffing over top roll up lamb from left to right. Unfold lamb on a cutting board and season with salt and pepper. With motor running, stream in ½ cup oil process until blended. romaine lettuce, tomato, cucumber, feta, dill, parsley, mint & smoky pita chips, tossed in lemon vinaigrette. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor.

Olive and thyme dinner menu