Recipe no. 665 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 281.
Ingredients
- olive
- caper
- anchovy
- tuna
- oil
Preparation
- Prepare à la picholinePrepare the olives à la picholine as indicated, choosing the largest and fleshiest for stuffing.
- Stuff the olivesWhen they are fully prepared and good to eat, split them lengthwise and remove the pit. Replace it with a caper, a small piece of anchovy and a small piece of marinated tuna.
- Preserve in oilPut the olives into a glass jar and add oil, in which they must be completely submerged. The oil must be virgin or refined, for the olives would easily turn rancid because of the mixture that replaces the pit.
- NoteThis preparation is rarely made in bourgeois households. It requires a good deal of care and gives a lot of trouble, but it is a delicious dish.
Reboul's text
Prepare your olives à la picholine as indicated, taking care to choose, for those intended to be stuffed, the largest and fleshiest. When they are fully prepared and good to eat, split them lengthwise and remove the pit, which is replaced with a caper, a small piece of anchovy and a small piece of marinated tuna. The olives are then put into a glass jar and oil is added, in which they must be completely submerged. This oil must be virgin, or else refined, for the olives would easily turn rancid because of the mixture that replaces the pit.
This preparation, moreover, is rarely made in bourgeois households. It requires, as can be seen from what has just been said, a good deal of care and gives a lot of trouble. Apart from that, it is a delicious dish.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| óulivo | olives |
| pichoulino | picholine |
| meseioun | pit |
| tapeno | caper |
| anchoio | anchovy |
| toun | tuna |
| òli | oil |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 665, page 281. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.