Roast Squabs with Olive Sauce

GREEN OLIVES and dark-meat birds such as squab (and duck) are traditional companions in France. The olives are used not only to flavor the sauce but are treated as an accompaniment to the squab. Blanching them several times to extract salt makes the olives a lovely and delicately flavored vegetable.

Whereas classic recipes for squab with olives cook the birds in the sauce, I have designed this recipe so the sauce can be prepared several days in advance, if desired, and simply reheat