Fried Olives with Onions (Elies Tiganites me Kremydi)

Serves 8-10

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)

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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.

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