Niçoise olives are a small French variety of black olive with a rich, briny flavor. If you can’t find them, use Kalamata olives instead.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Very easy and an excellent way to use green beans. I didn't have nicoise olives and so used a combination of pitted Kalamata and oil cured olives. That combination was so good that I don't think I will ever use the nicoise olives. The red wine vinegar is a crucial ingredient. I was out the last time I made this and substituted sherry vinegar. The dish was OK, but we found the sherry vinegar to be too sweet for the balance of the dish. The red wine vinegar perks up all the other ingredients.
This is a truly beautiful dish to present, but I was disappointed in the taste. I expected more flavor. I used Kalamata olives but otherwise followed the recipe exactly.
This was very good - I hate preparing green beans but love to eat them - and this recipe is well worth it. I added a little more vinegar though, beans need to be somewhat tangy for me.
Really easy & tasty. I did not have olives, so by-passed them, but added green pepper. Easy & good.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?