Olive Fritte

Photo: flickr user Rino Fazzini

Ingredients

cup black or green olives

3 garlic cloves

3 tablespoons olive oil

2 sprgs oregano - (to 3)

2 tablespoons lemon juice

6 tablespoons white wine

Coarsely-ground white pepper to taste

1 teaspoon coarse sea salt

Preparation

Rinse the olives briefly in warm water and dry carefully. Peel the garlic and slice.

Heat the oil in a skillet, sweat the garlic until translucent, add the olives, and fry over a reduced heat, turning regularly.

Add half the oregano, pour the lemon juice and white wine on top, season with pepper, and continue to simmer until the liquid is reduced by half. Add the remaining oregano and sprinkle with coarse salt just before serving.

Comments: Fried olives are among the most popular antipasti in southern Italy and Greece. They are also enjoyed as a snack with fresh crusty white bread and a glass of wine. In Italy the olives are seasoned with fresh or dried oregano; in Greece the local variety of oregano is used, and usually a sprig of rosemary too.