In my family we go crazy for this tasty starter and fried black olives are a typical Puglia recipe. They are so good, to eat warm, a bit spicy, and accompanied with a good glass of red wine from Apulia.. and at last, with a piece of bread to mop up the gravy making the inevitable “scarpetta” *
Serves 4, Cooking time 5 mins
- 300 g of sweet black olives, large and ripe (not pitted)
- Extra virgin olive oil to taste
- 1 chilli pepper
- 2 cloves of peeled garlic
- salt to taste
- bread for scarpetta*
Wash and dry the olives. Peel the garlic.
In a non-stick frying-pan, heat some Evoo and when it just start slicing, add garlic cloves and chilli and let flavour the oil for 1 minute. Now add the olives and cook them for 3 or 4 minutes. Remove garlic and chilli and serve the black hot olives.
* What is scarpetta? It is an expression that originates from gesturing to put a piece of bread in the sauce and, pressing with the fingers of the hand, it becomes deformed by becoming concave for the sauce or gravy inside. Take the leftover sauce or gravy in the plate with a piece of bread, give a great satisfaction such as plunge a piece of bread in the pot with the sauce while you are waiting for drain the pasta.
Suggestion: Scarpetta is not an elegant item to do during a formal dinner! But you can do it in the intimacy of your own home with your family or with the BFF or BRO!