Lavender Marinated Olives

While Adam and Eve may have used the fig leaf to cover their “nakedness” – I’ve come up with a much more modern use for these primal foliage. We have several fig trees on Mendenhall – specifically one that falls right between my house and my next door neighbors house. I’ve never stolen any fruit from the tree but I have taken the leaves to use in floral arrangements and as a base for food presentations.  I wouldn’t recommend using any old leaf from the garden – nothing like a poison ivy presentation ruining your reputation! I’ve heard Ina Garten suggest using hydrangea leaves for cheese displays. So stick with these suggestions is you are unsure.

I used fig leaves as a base underneath my arrangement of homemade crackers, olives and pickled okra for Caroline’s Welcome gathering. These olives were incredibly easy to throw together and offered a different spin on the regular offering at the olive bar. I’m always a fan of inexpensive fix ups to ordinary treats.

Martha’s French Oil-Cured Olives with Lavender and Herbes de Provence


  • 2 cups French oil-cured olives
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Herbs de Provence
  • 1 teaspoon dried lavender

Assembly: Combine oil, vinegar, herbs and lavender in a small sauce pan. Bring to a simmer and pour over the olives. Allow to marinate for at least 2 hours.


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