1 pound black salt-cured Greek olives, (‘throumbes’, often called ‘Thassos’ in the US) or juicy black olives, such as Pelion
Olive oil for sautéing
1 large purple onion, sliced
1 tablespoon rosemary leaves, or a mixture of dried oregano and thyme
Fresh whole-wheat or toasted bread slices, to serve
Slices of Manouri or Ricotta Salata cheese, to serve (optional)
Rinse the olives briefly under running water in order to get rid of some of the salt, drain and dry completely on paper towels.
Heat about 1/2 inch olive oil in a frying pan. Add the onion slices and sauté for 3-4 minutes, to soften. Add the olives and sauté, stirring often, for about 5 minutes, or until puffed and shiny.
With a slotted spoon transfer the olives and onion to a bowl, add the herbs, toss well, and serve warm or at room temperature.
If you like, place a thin slice of cheese on each bread slice, and top with the fried olives and onions.