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Fried Olives Recipe of of 05-10-2019
The fried olives are a typical autumn appetizer of Apulian cuisine. Simple to make and full of flavor, they vaguely recall baked olives, longer to prepare and with a stronger flavor, not suitable for everyone. These fried olives from Puglia, with a vague bitter aftertaste masterfully tempered by the sweetness of the cherry tomatoes, they are prepared in a flash and are a real delight! Serve with fresh bread and some cheese they will delight all your guests;)
How to make fried olives
First of all, rinse the olives well under running water and drain them.
Prepare a sauté with garlic, oil and chilli, then add the well-drained olives, season with salt (to remove some bitterness) and cook for about 10 minutes.
Meanwhile, wash the cherry tomatoes and cut them in half or into 4 parts, depending on the size.
Add the tomatoes and basil to the olives and continue cooking for another 10 minutes: when the olives begin to come apart they will be cooked.
The fried olives are ready: accompany them with excellent fresh bread and serve them hot, lukewarm or cold.