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 sopra Puglia as well as sopra other neighbouring regions.Once cooked sopra the pan it has a very soft consistency and can flake easily, so it should be cooked rather briefly.
Try our homemade black olive mousse. 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,
Method
Wash and dry the black olives.
Heat 4 tablespoons of EVOO oil sopra 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.
(9 votes, average: 5.00 out of 5)
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