Sicilian-style baked black olives, one of my favorite appetizer recipes! A friend from Messina shared his grandmother’s recipe with me, telling me his family secrets and all those little tricks that make them truly special. The result? Simple, fragrant, and incredibly tasty olives, seasoned with chili, garlic, oregano, and celery, making them irresistible in aroma and taste.
Taking advantage of the olive harvesting period, which involves all of us at home every year, I took a pound of well-ripened black olives (preferably already fallen from the tree), and enjoyed preparing this real delight!
Anyone who knows me knows how much I love olives: I’ve done it all, from Taggiasca olive pesto to olive bread with sourdough, I put them everywhere!
This time, however, I’m leaving you with a slightly different recipe, perfect for accompanying a fancy appetizer, to serve as a appetizer among friends or, I admit, to enjoy one by one, just like candies, perhaps accompanied with some slices of rustic bread!
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: Two 16 oz jars.
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 60.07 (Kcal)
- Carbohydrates 2.25 (g) of which sugars 0.02 (g)
- Proteins 0.32 (g)
- Fat 6.02 (g) of which saturated 1.11 (g)of which unsaturated 2.86 (g)
- Fibers 0.61 (g)
- Sodium 520.95 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
With these quantities, you will get two 16 oz jars.
- 2.2 lbs black olives (well ripened)
- 3 cloves garlic
- 1 chili pepper
- 1 stalk celery (with leaves)
- to taste dried oregano
- to taste extra virgin olive oil
- to taste salt
Tools: baked black olives
- Colander
- Baking tray
- Bowl
- 2 Jars
Baked black olives recipe
To make this recipe, choose dark and well-ripened olives, preferably already fallen from the tree, indicating they have reached the right ripeness.
Rinse the olives thoroughly under running water, removing any defective or too green ones. Then transfer them to a bowl with slightly salted warm water and let them soak for about half an hour, stirring them occasionally.
After the time has elapsed, discard the water and repeat the same operation with fresh warm water.
Finally, drain the olives well and let them dry completely before proceeding with the cooking.
Arrange the olives on a baking tray, remembering to stir them once or twice during cooking so that they dry evenly.
The cooking time can vary depending on the variety and ripeness of the olives.
Bake them at 356 °F for about 15 minutes if you want a soft and just dried result (as I chose).
If you prefer to get slightly wrinkled olives, as in the Sicilian version, lower the temperature to 320 °F and let them cook for about 40 minutes.
Check that the skin wrinkles slightly but the flesh remains soft.
Once cooked, remove the olives from the oven and let them cool directly on the tray.
Once cooled, transfer the olives to a bowl and season them with extra virgin olive oil, chopped garlic cloves, a chopped chili pepper, plenty of oregano, the chopped celery stalk with leaves, and adjust the salt. Mix well and store in the refrigerator.
Your baked black olives are ready to serve! Soft, flavorful, and aromatic, they are ideal for enriching appetizers, salads, or aperitifs.
Storage and tips
Storage: oven-baked black olives store well in the refrigerator in an airtight container or covered bowl. Always cover the olives with a drizzle of extra virgin olive oil, so they remain moist and flavorful. They keep for up to 2–3 weeks in the refrigerator.
Before consuming, let them sit at room temperature for about half an hour to let the oil become fluid again.
Tips: to give the olives a fresh and citrus aroma, you can add 2–3 thin slices of edible peel orange. The slices release fragrance and flavor without overpowering the olives. You can leave them until serving or remove them after a few hours, depending on the intensity you prefer.
FAQ
Do I need to soak them before cooking?
Yes, especially if the olives are very bitter. Two soaks in slightly salted warm water, changing the water, help reduce bitterness without losing flavor.
Can I serve the olives right after cooking?
Yes, but letting them cool at least a few minutes improves texture and flavor. If you season them immediately, the oil and aromas blend better.
How do I know when they’re ready?
The olives are ready when the skin wrinkles slightly but the flesh remains soft. If you want them more wrinkled, continue cooking a few more minutes.
