They are called fried olives but they are actually sautéed.
It is a recipe of a incredible simplicity. These black olives are a variety of black olives called Olive Nolche which means “sweet olives”; they look a bit like black grapes, even in size. They are hard but once put in the pan they soften which is a pleasure. In Apulia they are such a staple, seasoned with garlic and chilli pepper is the most classic version, otherwise with the addition of aromatic herbs or simple fennel seeds they have an extra twist.
Serves 4, Cooking time 5 mins
- 300 g Unpitted black olives
- Extra virgin olive oil, 3 tbsp
- 1 chilli pepper
- 2 cloves of garlic
- a pinch of salt
- Optional: fennel seeds or a sprig of dried oregano
Wash and dry black olives.
Peel the garlic.
In a non-stick frying-pan, heat 3 tbsp of Evoo. As soon as it just starts sizzling, add garlic cloves and chilli pepper and flavour the oil for 1 minute.
Add now black olives, frying for about 2-3 mins on medium-high heat. If you want to add fennel seeds or oregano, do it now.
Remove garlic and chilli pepper, add a pinch of salt and serve black olives warm with some bread slice.