Fried Olives with Onions

Fried Olives with Onions


A wonderful meze for your everyday table. Perfect for Tsipouro or Grappa.


1 pound black salt-cured Greek olives, (throumbes, often called Thassos) or juicy black olives such as Pelion
olive oil for sauteing
1 large purple onion, sliced
1 tsp rosemary leaves, or a mixture of dried oregano and thyme
fresh whole-wheat or grilled bread slices, to serve
slices of Manouri or ricotta salata cheese, to serve (optional)


  • Rinse briefly the olives under running water, 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.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s