Fried sweet olives are a beloved specialty from Puglia, especially popular in the fall. You won’t find a simpler recipe than this, yet the result is incredibly flavorful. As soon as the oil starts to sizzle, its aroma fills the kitchen, and in just 10 minutes the olives are ready to be served. Some enjoy them on bread, others toss them with pasta, and those who can’t resist eat them straight from the pan with a slice of bread, making sure nothing goes to waste.
Known in the local dialect as auui’ sfritt, these fried olives are a delightful surprise for anyone who hasn’t tasted them in Puglia. With very little time and effort, you can serve your guests a rustic, savory, and irresistible appetizer.
The Nolca olive
The Nolca olive is native to the area north of Bari but is also found in other parts of the region under different names, such as saracina or scussanere. Its cultivation is deeply rooted in rural tradition: in the past, olives were cooked directly in hot ashes and dressed with extra virgin olive oil, creating a simple yet nourishing dish.
When fully ripe, Nolca olives are round, with glossy black skin and pale flesh, sometimes streaked with subtle violet hues. Their flavor is mild and pleasantly sweet, with a light bitter note from natural polyphenols. This variety is used exclusively as a table olive and ripens early, which is why it’s often called a “sweet olive” and can even be eaten straight from the tree, just like fruit.
Fried Sweet Olives
A simple, irresistible Apulian appetizer with Nolca olives and cherry tomatoes
DifficultyEasy
Preparation time15m
Cooking time10m
€
CostLow
Ingredients
- 150 g Apulian black Nolca olives
- 1 clove of garlic
- 10 cherry tomatoes
- Salt to taste
- Extra virgin olive oil to taste
Method
- Sauté the garlic and olives in olive oil.
- Add the cherry tomatoes cut in half, season with salt, cover, and cook for 10 minutes.
Cesarine experiences where olive oil takes center stage
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