Quail with Olives

My mother cooked many game dishes; my father was a hunter. Who knew my husband would one day take up this sport, too? This recipe is my personal favourite. The flavour from the olives, rosemary, and quail meat go perfectly with a simple green salad, orzo or wild rice, and a nice glass of white wine. Cheers!

quail and olives recipe


  • 6 quail (or other small game birds), cut in half
  • 2 cups wine, red or white (for marinating)
  • ½ cup Eleni® Extra Virgin Olive Oil
  • 4 garlic cloves, finely chopped
  • 4 sprigs fresh rosemary
  • 1 tbsp dried oregano
  • 1½ cups sundried or green olives (rinse to remove excess saltiness)
  • 2 cups crushed tomatoes (fresh or canned)
  • 1 cup wine
  • 1 tsp sea salt, or to taste
  • 1 tsp freshly ground black pepper
Serves:  4 - 6


In a deep glass baking pan, immerse the halved quails in wine and marinate for a few hours or overnight, turning occasionally.

Heat olive oil in a large pot on medium, then add birds and brown on all sides. Stir in the garlic, rosemary, oregano, olives, crushed tomatoes, wine, salt, pepper, and enough water to half cover the birds.

Cover the pot and simmer on low heat until meat is tender, 30-45 minutes.(Or transfer to a baking pan and cook at 350°F (180°C) for 2 hours, or until the meat is tender is the sauce is thick.)


Excerpt taken from From the Olive Grove: Mediterranean Cooking with Olive Oil. Published by Arsenal Pulp Press (2010).


Olive Oil Cookbook

From the Olive Grove
Mediterranean Cooking with Olive Oil

A wonderful combination of Greek classics, treasured family recipes, and some wonderful recipes as supplied by the chefs who use our olive oil.
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Did you know?
Prevents Calcium Loss
Olive oil promotes bone development and mineralization; studies show the more you consume the greater the benefit.
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