Pan Fried Olives
By: Eleni Saltas
Simple can be so beautiful. In my Greek home, a warm plate of PAN-FRIED OLIVES resembles a work of art. My dad was served this appetizer years ago, and since then he has modified it to his own liking, mostly by just adding different olive and onion types. You can prepare it with any combination of the olives you see here, by adding your own favorites, or by just using a single olive variety. My favorite are the wrinkled Moroccan or Greek thrombes olives and I often use them alone.
In all cases, all you need is a big skillet along with onions, olive oil, oregano, garlic, and red wine vinegar. When time is pinched and you need something fast, this always results in a sensational dish that will surprise your guests every time.
- 1⁄4 cup extra virgin olive oil
- 1⁄2 red onion, cut into thin, round slices 1⁄2 pound olives*
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 tablespoons red wine vinegar
Step by Step Instructions
Heat the olive oil in a large skillet. Add the onions and sauté over low-medium heat for about 5 minutes until they are soft and translucent.
Add the olives and garlic to the pan and sauté for about 5-7 minutes. Add the oregano and the red wine vinegar and stir. Remove from heat.
Place the olives in a serving bowl, and garnish with additional oregano. Serve warm.
Use any olive combination from my suggestions or create your own. Suggestions include wrinkled Moroccan, Greek thrombes, Kalamata or other Greek and Italian varieties.