Recipe no. 663 bis from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 280.
Ingredients
- olive
- salt
- oil
- pepper
- clove
Preparation
- Prick and preparePick the olives when ripe, choose them large and fleshy. Prick them one after another with pins using a quick method.
- Salt and stirPut them in a vessel with half-crushed salt. Stir every day and each time pour off the water released. Or better, put them in a basket or wicker hamper so the water escapes naturally, tossing them from time to time.
- Finish saltingAdd a few handfuls of salt when it is seen that they need it.
- Preserve in oilWhen the olives no longer release water, put them in large jars with good oil, pepper and one or two cloves. Stir them each time some are taken for eating.
Reboul's text
Pick the olives when ripe, choose them large and fleshy, prick them one after another with pins. To speed up this work, cut a cork in two and fix 5 or 6 pins into one of the halves; this way you only need to give each olive a jab or two. Put them in a vessel with half-crushed salt, stir them every day and each time pour off the water they have released. Better still is to put them in a basket or wicker hamper; the water then escapes naturally. All that is needed is to toss them from time to time. However, a few handfuls of salt are added when it is seen that they need it.
When the olives no longer release water, remove them to put them in large jars with good oil, pepper and one or two cloves. Stir them each time you take some for eating.
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 |
| sau | salt |
| banasto | basket |
| òli | oil |
| pebre | pepper |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 663 bis, page 280. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.