Olive Chutney

Chutney olive

Preparation info

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

I came across Chutney Olive in Narbonne, in a small grocer’s shop near the twelfth-century archbishop’s palace, where the aristocratic memoirist Lucie de la Tour du Pin – whose autobiography tells us so much about life during the revolutionary era and its imperial aftermath – used to stay as a young girl with her uncle the Archbishop and her grandmother. She describes eating a blue jelly (which may perhaps have been this conserve, or at least a version of it) at one of the banquets there. Try it with cheese or game – cold pheasant or venison – or with pork pie.

Ingredients

    Method