Sips & Bites: Marinated Olives & Calvet Rosé D’Anjou

The Foodies' KitchenApril 3, 2025

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Rosé wines are perfect for warm-weather sipping, and Calvet Rosé d’Anjou brings a balanced mix of juicy red berries, floral notes, and a hint of sweetness that we love. Made from Grolleau and Cabernet Franc grapes, this French rosé is slightly off dry, with a refreshing acidity that keeps it crisp. Its fruit-forward profile makes it an approachable and versatile wine, ideal for both casual enjoyment and thoughtfully curated pairings.

One of the best ways to highlight this wine’s bright character is with a simple yet bold appetizer like marinated olives. The briny, citrusy, and subtly spiced olives enhance the wine’s fruitiness, while the touch of Worcestershire sauce in the marinade adds a savory depth that plays well with the rosé’s slight sweetness. The wine’s acidity cuts through the richness of the olives, creating a well-balanced contrast that keeps each bite and sip feeling fresh. This pairing is effortlessly elegant—perfect for a relaxed summer gathering or a casual yet sophisticated aperitif moment.

You can prepare a delicious board in a flash; we suggest Manchego cheese and prosciutto or other curated meat of your choice with simple toasted bread or crackers. We suggest you use quality olives with bone that you can find at gourmet stores.

Another rosé wine we love that would pair beautifully with this recipe is Izadi Larrosa Rosé, they can both be found at the supermarket and are around Q106.00 (USD 14.00).

Serve chilled.

Helga & Kitty

Marinated Olives

Makes 2-3 servings

Ingredients:
2 cups green olives, with bone
Zest of 1 lemon, yellow part only
2 tbsp extra virgin olive oil
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 garlic clove, thinly sliced
½ tsp smoked paprika (optional, for depth)
½ tsp crushed red pepper flakes (optional, for heat)
½ tsp dried oregano or thyme
Freshly ground black pepper to taste

Directions:

Warm the marinade: In a small pan over low heat, combine olive oil, Worcestershire sauce, vinegar, garlic, smoked paprika, and red pepper flakes (if using). Warm for 1-2 minutes until fragrant but not sizzling.
Toss the olives: Place olives in a bowl, pour the warm marinade over them, and add the lemon zest and oregano/thyme. Toss well.
Marinate: Let the olives sit at room temperature for at least 1 hour or refrigerate for up to 24 hours for deeper flavor. If chilled, bring them back to room temp before serving.
Serve: Enjoy alongside your Manchego, prosciutto, and crackers and a glass of Rosé D’Anjou

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