Rabbit with olives is a recipe deeply rooted in Provençal tradition. Yet it always keeps that touch of freshness that makes the South so charming. In November, when the olives have just been harvested and the new olive oil starts to flow, this dish reaches its full flavour. Because that’s when the aromas meet, and Provence truly comes to the table.

Rabbit with olives, a seasonal dish full of character

First comes the tender, fragrant meat. Then the green olives, sun-kissed and slightly bitter. Then the new olive oil, golden, spicy, and fruity. Everything simmers slowly with garlic, white wine, and a handful of herbs from the hillsides.
And then, the scent fills the house.
Because rabbit with olives is more than just a meal – it’s a moment apart, a soft pause in shorter days.
Indeed, slow cooking allows the flavours to blend delicately. Thus, the meat soaks up the herbs, the wine, and the olives until it becomes meltingly tender and full of sunshine.

Rabbit with olives and Absolu Blanc: a perfect pairing

And because in Provence nothing is complete without a good glass of wine, this dish finds perfect harmony with an Absolu Blanc from Domaine des Oullières.
Its gentle freshness and almond notes complement the richness of the sauce beautifully. What’s more, its elegant structure enhances both the texture of the rabbit and the finesse of the white wine used in the recipe.
Each bite becomes a balance between power and delicacy.
And with every sip, the wine highlights the subtle notes of herbs, olive, and warm earth.

An authentic, simple, and heartfelt dish

But above all, rabbit with olives tells the story of Provence as we love it – generous, sincere, and unpretentious.
Here, everything comes from the land. The cracked olives, the fresh oil, the local wine, the herbs gathered nearby.
And yet, the result is refined, luminous, and perfectly balanced.
Yes, it’s a traditional recipe, but it’s also a dish for celebrations.
Shared with family or friends, it brings warmth and connection to the table.

In the end, that’s the magic of rabbit with olives – a little oil, a little wine, a few herbs… and all of Provence on your plate.