Pugliese-style fried sweet olives. Garland of bread with cotechino

This recipe in the Apulian dialect is called auui ‘sritt: I am fried black olives from Puglia which are served as an appetizer. It is prepared with sweet olives said Nolche olives, which ripen in September. A peasant appetizer, delicious and tantalizing!

The Apulian sweet olives they can be found in shops or markets even outside the region. Try this delicious appetizer, the fried olives, we guarantee it will be a real surprise, for those who have never tasted them in Puglia. The method to prepare them is very simple, in this case the quality of the raw materials is fundamental: olives, extra virgin olive oil, garlic, salt and, for those who like it, chilli.

antipasto is prepared with black olives called ‘sweet’, a variety that ripens in September. I’m colored purplish black and they have a pulp sweetish and an aftertaste bitter together, which, alongside the salt, gives rise to a unique and irresistible flavor. It’s a poor dish, of the peasant tradition, but today it is a real delicacy perhaps next to a glass of local wine and some tarallo and frisella.

It takes 10-15 minutes to prepare them. Someone enriches them with cherry tomatoes, we preferred to offer you the original recipe. They suggested not to wash them but to rub them well with a cloth, and so we did. On the net there are identical recipes where the olives are washed.

OTHER TASTY RECIPES: Apulian bombette, Tiella of potatoes and mussels