This Provençal Style Marinade captures the rustic, sun-soaked flavors of Southern France. Briny olives, garlic, and herbs form the base, while red wine and olive oil round it out into a robust paste. Anchovy adds a subtle depth (though it’s optional), and a touch of vinegar or water fine-tunes the balance. It’s a bold, aromatic marinade that pairs beautifully with beef, chicken, or firm fish like tuna, swordfish, salmon, or monkfish. For best results, marinate, then wipe off excess before grilling to prevent flare-ups and keep the flavors clean.
INGREDIENTS:
1 cup pitted oil cured black olives
3 cloves garlic, peeled and de-germed
1 teaspoon minced oregano leaves
¼ teaspoon thyme leaves
1 rinsed and chopped anchovy fillet (optional!)
1/3 cup good red wine
Fresh ground pepper to taste
¼ cup olive oil
Red wine vinegar, as needed
Water, if needed
METHOD:
Place the olives, garlic, oregano, thyme, and anchovy (if using) in a food processor or blender. Process until the mixture is almost pureed.
With the motor running, slowly add the red wine (be careful of splashing).
Continue blending while drizzling in the olive oil until the mixture forms a thick, smooth paste.
Taste the marinade:
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If the flavor seems flat, add a few drops of red wine vinegar to brighten it.
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If the mixture is too strong or thick, add a small amount of water to loosen it and mellow the flavors.
Use immediately or refrigerate in a covered container until ready to use.
Note: Wipe off excess marinade before grilling to prevent burning and achieve the best sear.
VARIATIONS:
- Substitute lemon juice for the wine.
- Switch the oregano out for a 1/2 tablespoon of rosemary.
- Add a pinch of Piment d’Espelette (a Basque chili, usually sold powdered) or chili flakes for a little undertone of heat.
- Add a pinch of lavender with the herbs.
SOURCE: Chef Andrew Cohen
