Broken green olives, a great classic in Provence

The broken olive in Provence is a tradition.

It marks the end of summer and the beginning of autumn.  Lovers of this speciality always look forward to it. When we say “broken olives”, we of course mean green olives, which are the only ones suitable for this recipe.

“Broken green olives from the Valley of les-Baux-de-Provence ” are made from the Salonenque or Aglandau varieties (the latter is also known as ” Béruguette ” or ” Blanquette “). For table olives, varietal mixing is not allowed during marketing. The olives must have a size corresponding to a maximum number of 35 fruits per hectogram.

Preparation of broken olives :

• The green olives are picked by hand and then broken up with a small mallet or similar utensil or even a pebble. However, the idea is not to puree the olives. It is enough that they are split and that they keep their pits attached.
• They are placed in a stoneware jar or pot and covered with cold water.
• Change the water daily for about ten days.
• Taste the olives. When the bitterness has dissipated a little, prepare the brine or « infusion » as our ancestors called it.

Preparation of the « infusion » :

• Boil clean water, add the coarse salt, pepper, orange peel, bay leaves and fennel.
• Boil for 10 minutes. Allow to cool completely.
• Drain the broken olives. When the brine is cold, pour it into the jar with the olives.

You can start eating them 5 or 6 days later. Always remember to immerse your olives well.

In your containers, put a lid with a smaller diameter, slightly weighted to keep your green nuggets under water and fill your infusion jars to the maximum during storage. You will be able to keep them in the jars for several months and they will be the ideal friend for your aperitifs !