Fried olives are a typical Apulian specialty, an autumn preparation that cannot be missed. They are sweet-tasting olives with a bitter aftertaste, specifically the species is called Nolche, cultivated in the northernmost area of Bari. Fried olives are a humble and very simple dish, but as I always say ….”simple things are the best”, rich in flavors and stories. It is a preparation that can be served as a side dish, appetizer, and aperitif, the recipe is very simple, they are fried with oil, garlic, salt, and chili pepper, or with the addition of cherry tomatoes, as I did, this way a cream will form between the tomato and the olive that will be perfect for a good “scarpetta” with homemade bread. Now I leave you with the recipe and other specialties from my beautiful Apulia.
- Difficulty: Very Easy
- Cost: Economical
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 18 oz black olives
- 1 clove garlic
- 7 oz cherry tomatoes
- oil
- salt
- chili pepper
- Pan
Steps
First, take the olives and rinse them under water, then dry them with a cloth.
In a pan, add enough oil to cover the entire bottom, the garlic, and the chili pepper (in pieces, ground, or spicy oil). As soon as the oil starts frying, add the well-dried olives, add the salt then cover and fry over moderate heat for a couple of minutes.
After frying the olives alone for a few minutes, add the cherry tomatoes, cover, and continue frying for about 10 minutes, turning them occasionally, they should not burn, but they should caramelize. Keep the heat medium. When you see that the olives start to peel, wither, and create a cream at the bottom, you can turn off the heat.
Apulian fried olives are ready!! Enjoy them hot.
Storage
Fried olives can be stored covered in the refrigerator for up to 3/4 days.
Advice
You can add the sweet black olives to a meat preparation, for example with chicken, sausage, turkey, etc., or vegetables like peppers, pumpkin, etc.
