Fried Olives with Onions

Fried Olives with Onions

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

Ingredients:

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)

Procedure:

  • 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.

 

 

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