Sorry, this entry is only available in Français.

Sorry, this entry is only available in Français.

Au bord de la Méditerranée, depuis la plus haute antiquité, les olives font partie de la nourriture quotidienne des hommes en Provence.

En 1780, Picholini, de Saint-Chamas en Provence invente un nouveau mode de conservation des olives vertes de Provence dont voici ci-dessous la précieuse et secrète recette.

Prendre autant d’onces de chaux et de livres de cendres que d’olives de Provence. Jeter le tout dans une cornue remplie d’eau de rivière ou de fontaine. Remuer ce mélange pendant 24 heures jusqu’à la chair de l’olive de Provence se détache facilement du noyau. Puis remettre les olives de Provence, seules dans un autre baquet rempli d’eau pendant 9 jours. Changer l’eau chaque jour. A la fin du neuvième jour, placer ces olives de Provence, dans des pots. Les remplir d’eau salée, mettre par-dessus ces pots une poignée de bois de rose et des copeaux de feuilles d’oranger.

Bon Appétit

For 10 persons. Preparation: 10 minutes.

Ingredients: 10 pods of garlic, 3 yellow of eggs, 1 lemon juice, 1 spoon of mustard, 1/2 litre of oil of olive, salt and pepper, 50 grammes of bread without the crusts of bread dipped into some milk.

Purée the pods of garlic, blend yellow of eggs, mustard, garlic, salt and pepper, then the hand of drained bread without the crusts and lemon juice.

Pour the oil of olive in slim net and go up as a mayonnaise.

When 1/2 litre of oil of olive is inserted, try.

This sauce accompanies all fish, vegetables or meats.

It is also the foundation of a Provençal dish: the big aïoli.

To achieve this soup in Pistou of Provence, you will be need:

• 400 g of potatoes
• 800 g beans white flat coke
• 400 g green beans
• 400 g beans red
• 3 zucchinis
• 1 rasher of bacon
• 1 onion 3 ripe tomatoes
• 1 pot of basil
• 1/2 glass d oil of olive of Provence
• 1 head of garlic
• salt and adds pepper
• Parmesan or to Gruyère cheese rasped according to tastes

Shell beans white, put them in to boil with green beans, cutting up the lard in small pieces and a peeled whole onion.

Let boil in a casserole during 1 hour.

Fill in moité the casserole of water.

Then, an hour later:

add zucchinis and potatoes cut up with red beans then let boil during 1/2 hours.

once your cooked vegetables, to prepare the pistou.

To prepare the pistou of Provence:

To put to boil the 3 tomatoes, 2 has 3 minutes, to peel them and to mix them.

Add to your tomatoes your basil, then the oil of olive of Provence.

pour your pistou into your vegetable broth

Good Appetite

For 6 persons; preparation: 25mn; baking 1 hour.

Ingredients: 2 litres of water, 1 glass of oil of olive, 6 potatoes, 2 small leeks, 2 onions, 6 pods of garlic, 3 tomatoes, of the fennel, 1 bouquet garni with parsley and sage, 6 eggs, 1 spoon of saffron and 6 edges of grilled bread

Cut leeks, onions, garlic, potatoes, tomatoes, fennel in small pieces.

Summits to come back the whole to the oil of olive in a big casserole.

Add the bouquet garni, the saffron, salt and the pepper.

Pour water.

Cover and summits cook during 40 minutes.

In the end of baking, poach eggs 3 minutes in this bouillon.

In each plate, dispose a grilled edge of bread and an egg poached by top.

Withdraw the bouquet garni of bouillon.

Suggestion of accompaniment: a wine of Cassis very fresh.

This bouillabaisse of eggs is called in Provençal: aigo sau of iou