What are "frying olives"?
There was a big bin of wrinkly, dry, almost jujube-looking little orbs at a farmers market stand this morning. They were labeled "frying olives." The farmer said you just fry them for a few minutes and serve, but I wanted to see if anyone else knew any more about them.
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In my experience, these are a particular variety of olive available in Puglia and possibly in a few other parts of the Italian south. But they are treasured in Puglia, especially at this time of the year. Curiously, they need no curing and although no one eats them off the tree, they are often sautéed in abundant olive oil, preferably new season but last year's will do as well. I'm attaching a photo taken in the market in Martina Franca a couple of years ago.
http://thewanderlustkitchen.com/deep-fried-olives/
https://www.ottolenghi.co.uk/deep-fried-stuffed-green-olives-shop
Many recipes (European) can increase in flavor by adding olives (and cutting back on salt).
Visit a good Italian or Greek deli and buy an assortment of olives and have fun - not just for cooking, but nice with vodka too !