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Quail Confit with Extra Virgin Olive Oil


Boneless quail suprême
Boneless thighs
Whole garlic clove
Thyme, bay leaves and coarse salt
Extra virgin olive oil – Picual fruity variety recommended


In a pot, slowly warm up the olive oil, add garlic, pepper, thyme, bay leaf and infuse for a few minutes. Add quail pieces to cooking liquid.

Simmer slowly - approximately 45 minutes.

With tip of a knife - check if fully cooked.

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