Picodons à l’Huile

Goat Cheeses in Olive Oil & Herbs

Preparation info
    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

It is the tiny bullet - hard Picodon that makes the best version of the Provençal speciality called ‘chèvres à l’huile’, in which goat cheeses are marinated for up to a year in olive oil and herbs, a process that softens & enrichens them.


  • 1 clove garlic
  • 3 very small shallots or onions
  • 6-8 small goat cheeses</


Put the garlic & shallots at the bottom of a wide-necked glass preserving jar. Lay the goat cheeses on top with the sprigs of herbs interspersed between them. Push the berries, peppers & bay leaves down the sides in a decorative pattern, and cover completely with olive oil. Put the lid on and leave to marinate for at least one month in a cool place. Serve with crisp, bitter salads and c