A delicious finger-licking starter these raw black olives sautéed with garlic and chilli pepper.
Purplish-black colour, sweetish flesh and a bitter aftertaste that together have a unique and irresistible flavour. It is a dish from ‘cucina povera’, however today is a real treat.
This variety of black olive is called Oliva Nolca, quite popular and appreciated in Puglia as well as in other neighbouring regions.
Once cooked in the pan it has a very soft consistency and can flake easily, so it should be cooked rather briefly.
Try our homemade black olive pâté. It only takes five minutes : homemade-black-olive-spread
Serves 4, Cooking time 5 mins
- 300 g Raw black olives
- EVOO – Extra Virgin Olive Oil, 4 tablespoons
- 1-2 chilli peppers
- 3 cloves of garlic, peeled
- a pinch of salt
- a pinch of dried oregano, optional
Wash and dry the black olives.
Heat 4 tablespoons of EVOO oil in a non-stick frying pan. As soon as it starts to sizzle, add garlic cloves and chilli pepper, fry until golden brown.
Add black olives, fry 3-4 minutes over medium-high heat, shaking the pan. The olives should soften without becoming mushy.
Add a pinch of salt and a sprinkling of dried oregano, serve black olives hot with all their oil together with a few slices of toasted bread.