Vineyard Thrushes Cooked with Olives

Grives de vigne confites aux olives

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Moderately expensive


  • 6 plucked thrushes, with their heads, which are, for true connoisseurs of this bird, the best part. Gut the birds or not according to taste. Personally I prefer not to
  • 2 tablespoons olive oil
  • 100 g ( oz) pork belly fat cut into little strips (lardons)
  • 100 g ( oz) medium-sized black Niçoise olives
  • 2 cloves of garlic
  • 3 juniper berries
  • 1 sprig of thyme
  • 10 black peppercorns
  • 1 tablespoon cognac
  • 50 g ( oz) flour
  • salt, pepper


Vineyard, Thrushes Cooked with Olives

  1. Stone the olives. Preheat the oven to 110°C/225°F/Mark ¼. Put the lardons and the olives in a small saucepan, and cover with 1 litre ( pints) water. Bring to the boil and boil for 2 minutes, then refresh under a cold tap. Drain in a colander.
  2. Crush the two cloves of garlic lightly and peel them. Season the thrushes with salt and pepper and arrange them in a terrine of a suitable size. Strew the olives and lardons (1) on the thrushes, then add the cloves of garlic, juniper berries, thyme, peppercorns, olive oil, cognac and 2 tablespoons water. Cover the terrine. Mix the flour with 4 tablespoons water in a bowl. Knead until you have a thick paste which sticks to the fingers. Seal the lid of the terrine in place with this paste and put it in the oven. Forget about it for 4 hours.
  3. When the terrine is ready, take it to the table and remove the lid. Provence will greet you as you do so. Serve with a salad of curly endive and red radicchio trevisano, dressed with olive oil and wine vinegar.

Recommended wines

  • red wine such as Bandol, Coteaux d’Aix or a Côtes du Rhône