Olive dolci pugliesi box 2 kg

DESCRIPTION

Fried sweet olives are a typical appetizer of the Apulian autumn peasant reality. Sweet olives ripen first as early as mid-September in the Apulian countryside. The type of olives used for this fabulous appetizer are Nolche olives, generally called sweet olives and to be tasted they must be of a beautiful intense black-violet color.

They are fried when ripe and purplish in color that they release from the pulp when pressed.
When cooked, they release an irresistible scent and have a unique flavor, a bitter aftertaste that coexists with a hint of sweetness.

It is a poor dish, but always very tasty, especially if you add cherry tomatoes and peppers to the cooking, you get a quick and easy to prepare appetizer, also excellent as a snack for aperitifs.

They can be accompanied with a good glass of Negramaro wine and a slice of homemade toasted bread from Altamura also to give in to the classic “scarpetta”.

BELOW THE RECIPE TO TASTE SWEET OLIVES.

INGREDIANTS

• 500 gr sweet olives
• 1 clove of garlic
• Extra virgin olive oil
• salt
• Chilli or Pepper to taste

RECIPE

Wash and dry the sweet olives, pour a drizzle of oil into the pan and fry the garlic and chilli, add the washed and dried sweet olives. Mix gently and add plenty of salt, the salt is used to remove the typical bitterness of olives. When the olives begin to unravel but not too much they are ready to bring them to the table.

SHIPMENTS

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