Veal stir-fry with olives

I’d been wanting to try this recipe for veal sauté with olives for a long time—I found it in an old cookbook that belonged to my grandmother. I’m so glad I did, because it was a hit right from the first try 😋 So here’s the recipe—it’s super easy to make and perfect for a meal with family or friends.

A signature dish of southern French cuisine, this slow-cooked dish is rich with the flavors of the South. It combines the tenderness and delicacy of veal with the aromas of Provence, such as olives, thyme, and rosemary.

How do you make this veal sauté with olives?

In this recipe, I first brown the veal well to release all its juices. I then let it simmer gently with tender baby carrots and whole onions, along with a bouquet garni. At the end of cooking, I add the green and black olives.

This recipe is therefore particularly easy to prepare. The only time you’ll need to monitor the cooking is when you’re browning the meat and vegetables. You’ll need to pay close attention and turn them regularly so they don’t burn. In particular, onions develop an unpleasant taste when they turn black.

While simmering, listen occasionally to what’s happening under the lid, or peek inside if you can’t hear anything! Since the cast-iron pot retains heat, you’ll likely need to lower the heat during cooking so the dish simmers gently. Avoid vigorous boiling, which will quickly dry out or even burn your dish.

Tasting

Olives, both a fruit and a typical Mediterranean condiment, enrich the sauce with their slight bitterness and their notes that are both fruity and salty. It is this combination of flavors that gives the dish its full character.

The rosemary bouquet garni adds a touch of authenticity and southern flavor to the whole dish. We also appreciate the charm of the carrots and onions—choose small ones and cook them whole in the sauce. These little vegetables come out golden and tender, and everyone wants some on their plate 😋

Unlike traditional recipes, no flour is added to the meat or the sauce. This results in a light, easily digestible sauce that highlights the flavors of the cooking juices.

Give it a try!

I hope you’ll feel inspired to cook this delicious sautéed veal with green and black olives yourself. If so, I hope you enjoy it!

Thank you for your comments!