Roasted Camembert with olives

Huile d'olive d'Aix-en-Provence – olives maturées PDO Black olives from France
Mature flavour
Camembert rôti aux olives
A PDO
Preparation
10 min
A PDO
Resting time
45 min
A PDO
Cooking time
15 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
Regional cuisine Starter Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1 Camembert
  • 50 g black olives from Nyons or Nice PDO (30 g pitted)
  • 1 tablespoon of traditional-style olive oil
  • Bread for tasting

Tip

We recommend a traditional-style olive oil to accompany this roasted Camembert. You could choose from the following olive oils: PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux de Provence – ripened olives, PDO Provence – ripened olives, or an ‘old-fashioned’ style olive oil made from ripened olives. For olives, choose PDO olives from Nice, PDO black olives from Nyons, PDO black olives from the Vallée des Baux de Provence, olives of the Grossane, black Lucques and Cailletier varieties, Tanche, …

Instructions

  • Remove the Camembert from its tin and wrapping, and soak the tin in hot water for at least 45 minutes before cooking.
  • Stone the olives, then finely dice them into small cubes.
  • Cut a hole covering two-thirds of the surface of the Camembert and one-third of its height, and remove the contents as carefully as possible. Set aside the piece of Camembert you have removed.
  • Arrange a layer of olives at the bottom of the hole, drizzle over a spoonful of traditional-style olive oil, then cover with the Camembert you have set aside. Place the Camembert on a sheet of baking paper and then back into its original box.
  • Bake the Camembert for 15 minutes at 180°C. Toast some slices of bread. Serve whilst hot.

Tip

We recommend a traditional-style olive oil to accompany this roasted Camembert. You could choose from the following olive oils: PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux de Provence – ripened olives, PDO Provence – ripened olives, or an ‘old-fashioned’ style olive oil made from ripened olives. For olives, choose PDO olives from Nice, PDO black olives from Nyons, PDO black olives from the Vallée des Baux de Provence, olives of the Grossane, black Lucques and Cailletier varieties, Tanche, …
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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