Festive aperitif

Huile d'olive de Nîmes PDO Huile d'olive de Nyons PDO Olives de Nîmes PDO Olives noires de Nyons PDO
Subtle flavour Intense flavour
Apéritif de fête
Photo credit: Céline de Cérou
A PDO
Preparation
40 min
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Appetiser Drink

Ingredients

A PDO
For 6 personnes
For the white blood sausage and black olive chutney canapés:
  • 1

    sliced baguette
  • 4

    white sausages
  • 2 c. à soupe

    Nyons olive oil PDO

  • hazelnuts

  • chives

  • For the chutney:
  • 100 g

    black olives from Nyons PDO
  • 30 g

    sugar

  • The juice of 1 lemon
  • 1

    a small piece of ginger
  • ½ c. à café

    pink peppercorns
For the puff pastries with rocket pesto and chorizo:
  • 1

    square puff pastry
  • 100 g

    Nîmes olives PDO
  • 30 g

    pine nuts
  • 100 g

    rocket
  • 3 c. à soupe

    Nîmes olive oil PDO
  • 1

    crushed garlic clove
  • 150 g

    chorizo

  • salt, pepper
For the cocktail:
  • 1

    a bottle of Clairette de Die

  • Naughty Syrup ((hibiscus/ginger/pepper))
  • 1

    bottle of tonic water
  • Une douzaine

    green olives from Nîmes (PDO) and black olives from Nyons (PDO)
  • 12

    seedless white grapes

  • Sugar

Tip

For this festive aperitif, we recommend several French olive products: - PDO olive oil from Nyons (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes. Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, PDO olive oil from Languedoc, or a French olive oil of the Cailletier or Grossane variety…- an olive oil from Nîmes, PDO (intense flavour), for its herbaceous aromas of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple. Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, a French olive oil of the Picholine variety, Rougette de l’Ardèche, Aglandau, Salonenque…- olives from Nîmes (variety Picholine), but you might also opt for Lucques olives from Languedoc PDO, cracked olives from the Baux-de-Provence Valley PDO, and French olives of the Lucques variety, Picholine, Amellau, Salonenque…- black olives from Nyons PDO (variety Tanche), but you can also choose black olives from the Baux-de-Provence Valley PDO, olives from Nice PDO, black olives from France of the Cailletier variety, Tanche, Lucques, Négrette…

Instructions

  • Chill your Clairette, your syrup, your tonic and your cocktail glasses.

Prepare the white pudding bites with black olive chutney

  • Prepare the chutney: stone the Nyons black olives (PDO) and chop them into pieces. Gently fry all the ingredients in a saucepan over a low heat for 20 minutes with the lid on, then for a further 20 minutes without the lid. Set aside.

  • Place the slices of bread on a baking tray, drizzle with Nyons olive oil (PDO) and bake in the oven for a few minutes until golden brown. Set aside.

  • Cut the white sausages into rounds, spread them out on a baking tray and bake for about ten minutes until the rounds are golden brown.

  • Spread a little chutney on each slice of bread, then place one or two slices of white blood sausage on top. Garnish with a few roughly chopped hazelnuts and a little finely chopped chives.

For the puff pastries with rocket, green olive and chorizo pesto:

  • Prepare the pesto: stone the Nîmes olives (PDO). Place the green olives, garlic, rocket, Nîmes olive oil PDO and pine nuts in a food processor, blend until smooth, then season with salt and pepper.

  • Remove the casing from the chorizo and blend it on its own.

  • Spread the olive and rocket pesto over one half of the puff pastry, and spread the chorizo paste over the other half. Fold the pastry in half (so that the chorizo paste is on top of the pesto). Cut into strips 1.5 cm wide, then cut each strip into 2 or 3 pieces lengthways (to make strips about 15 cm long). Use skewers to shape the strips into Christmas trees. Place the trees on a sheet of baking paper on a baking tray and bake for 10 minutes at 180°C until the pastries are golden brown.

To make the cocktail:

  • Place a little syrup in one of two separate small plates and some fine sugar in the other. Dip the rims of the glasses first in the syrup and then in the sugar, then return them to the fridge. Prepare your cocktail by mixing 3 measures of Clairette, 3 measures of tonic and one measure of syrup. Keep chilled until ready to serve. Stone the Nîmes PDO and Nyons PDO olives. Prepare mini skewers by alternating green and black olives with white grapes on a skewer. Place one skewer in each cocktail glass just before serving.

Tip

For this festive aperitif, we recommend several French olive products: - PDO olive oil from Nyons (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes. Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, PDO olive oil from Languedoc, or a French olive oil of the Cailletier or Grossane variety…- an olive oil from Nîmes, PDO (intense flavour), for its herbaceous aromas of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple. Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, a French olive oil of the Picholine variety, Rougette de l’Ardèche, Aglandau, Salonenque…- olives from Nîmes (variety Picholine), but you might also opt for Lucques olives from Languedoc PDO, cracked olives from the Baux-de-Provence Valley PDO, and French olives of the Lucques variety, Picholine, Amellau, Salonenque…- black olives from Nyons PDO (variety Tanche), but you can also choose black olives from the Baux-de-Provence Valley PDO, olives from Nice PDO, black olives from France of the Cailletier variety, Tanche, Lucques, Négrette…

We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

Choose PDO olives de Nîmes for their crunch, their generous size and their buttery, nutty flavours.
Other green olives from PDO may also be suitable: Lucques du Languedoc PDO or olives cassées de la Vallée des Baux-de-Provence PDO. 

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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