OLIVE NERE FRITTE (Fried Black Olives)

Sometimes a small bowl of olives are all that one needs for an antipasto or as a nibble with one’s first drink.

These are processed black olives (have been pickled in brine), tossed into a hot frypan and presented warm. I used kalamata olives, but you could use any black olives including the wrinkled sun/salt-dried olives for this recipe.

500 grams of black olives.
½ cup of vinegar
1 onion, finely chopped or 2-3 cloves of garlic
1/2 – 3/4 cup fresh herbs: oregano or mint or fennel fronds or parsley
1 cup extra virgin olive oil

Saute the onion in the oil, add black olives and cook them over high heat for five minutes. This will intensify the flavours and fragrance of the olives.
Add the vinegar and evaporate.
Place the hot olives into a serving plate add herbs and serve always warm. On this occasion I used fresh mint – the plant on my balcony is just beginning to sprout new leaves as we move closer to spring.


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