Pigeons aux Olives

Pigeons with olives


Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

A dish typical of southern French cooking. The method can be adapted to other birds and meat. Egg pasta is served with the pigeons, as it is with daubes of beef – something the Italians would never do.


  • 4 pigeons
  • 60 g (2 oz) butter
  • 1


Brown the pigeons lightly in the butter with the medium onion, small onions and pork strips. Remove the small onions and put the rest in a casserole in a single layer, with the pigeons breast down. Stir the chopped carrot and large onion into the buttery juices and brown them to a medium colour. Pour in the stock and white wine. Simmer for 15 minutes and then strain over the pigeons (keep the r