With the arrival of autumn, many Italian regions open their doors to a variety of dishes suitable for the season.
The olives, which represent the Apulian excellence, are among the autumn culinary specialties, those of the first-fruit "Nolche" species with a slightly sweet taste with a bit of a bitter aftertaste (due to the presence of polyphenols), they are particularly suitable to be eaten fried, they are the first variety of table olives that ripen since the beginning of September, very widespread in the north of Bari and typical of the areas of Bisceglie, Molfetta and Andria. The “Nolche” olives are also recognized for their pulp, which is lighter than other olive species and with reddish hues.

ORIGINS
The story of Apulian sweet olives has been handed down by our grandparents who made their preparation a real ritual that consisted of cooking the olives directly on the brazier, a magical moment of recollection of the family who warmed up around it by telling ancient stories waiting for the olives to be ready to eat.

RECIPES
Fried Sweet Olives Recipe:

The recipe for fried sweet olives is simple and includes the following ingredients,
100 gr of sweet black olives (or Nolche) Salt to taste.
2 tablespoons of extra virgin olive oil (discover our 100% organic Apulian oil here)
1 clove of garlic chilli powder

First of all make sure that the olives are thoroughly cleaned and then drained and dried thoroughly. Pour abundant oil into a pan and fry it lightly, then add the olives and whole garlic. Leave to cook for about 15 minutes, then add plenty of salt, the chilli powder and then mix everything well. Wait for the olives to begin to flake and soften, then serve them hot. Fried sweet olives are great as an appetizer and can be eaten with toasted bread. Try it with baked pumpkin or with excellent dried tomatoes, but not too salty.

Baked olives recipe:
The ingredients for the sweet olive recipe are:
500 gr of black olives
Salt to taste.
water q.s. pepper as needed.
chopped parsley
1 clove of garlic
wine vinegar 250ml

It starts by carving the pulp of the olives, which are then placed in a container full of water. This procedure will last 7 days and the water must be changed from time to time, a useful procedure to remove the bitter taste from the olives and to soften them. At the end of the 7 days, rinse the black olives with the wine vinegar and then drain them well. Place them on a baking sheet covered with parchment paper. Place the olives so that they do not touch or overlap and season with a drizzle of oil. Cook for 20 minutes at 150 °, then take them out and put them in a bowl. Season with salt, pepper, garlic and parsley. Mix well and if necessary add more oil. Wait for them to cool and serve.